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In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules -symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic., Scientific and Technological Research Council of Turkey (TUBITAK) [TUBITAK TOVAG 108O039], This work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK), Grant No: TUBITAK TOVAG 108O039.

Amaç: Bu çalışmada, fonksiyonel özelliği iyi bilinen bademden elde edilen badem sütü, yumurta beyazı protein tozu (EWPP) ve sakkaroz - maltoz ile zenginleştirilerek, süt bazlı olmayan yoğurt benzeri fermente bir ürün üretilmesi amaçlanmıştır. Materyal ve Yöntem: Sukroz ve maltoz, badem sütüne %1.0 w/v oranında eklenmiştir. Daha sonra sakkaroz ve maltozlu sütler 85 °C'de 20 dakika pastörize edilmiş ve soğutulmuştur. Soğutmanın ardından yumurta akı protein tozu (%6 w/v) ve kuru madde %12-13'e ayarlanmıştır. Bu çalışmada, EWPP ve sakkaroz - maltoz ile elde edilen yoğurt benzeri ürünlerin depolamanın 1., 7., 14. ve 21. günlerinde fiziko-kimyasal, reolojik ve duyusal özellikleri belirlenmiştir.Yağ asidi kompozisyonları depolamanın ilk gününde belirlenmiştir. Araştırma Bulguları: Sonuç olarak çalışmada, süt esaslı olmayan fermente ürünlerin fiziko-kimyasal, duyusal, reolojik ve mikrobiyolojik özellikler açısından inek sütünden yapılan yoğurda yakın özelliklere sahip olduğu belirlenmiştir. Ancak bununla birlikte maltoz ilavesi ile üretilen yoğurt benzeri ürünlerin tüm parametreler açısından, sakkaroz ilaveli ürünlere göre daha kabul edilebilir olduğu da saptanmıştır. Sonuç: Badem sütünden sakkaroz - maltoz kullanılarak yoğurt benzeri ürün üretiminin mümkün olduğu hayvansal sütlerden üretilen fermente süt ürünlerine bir alternatif olabileceği sonucuna varılmıştır.

In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were obtained and these microcapsules were added during the cheese production process. In synbiotic microcapsule added goat cheese, changes in volatile aroma substances and sensory properties during storage (180 days at +4 degrees C) and the effect of microencapsulation on these changes were determined. Most of the aroma compounds determined during storage in goat cheeses are alcohols and acids, and it is seen that the use of probiotic supplement culture increases the number of aroma compounds in cheese. It was determined that sensory properties of goat cheese are not affected by the use of probiotic supplements, prebiotics, and microencapsulation and was appreciated by the panelists., Scientific and Technological Research Council of Turkey (TuBITAK) [TuBITAK TOVAG 108O039], This work was supported by the Scientific and Technological Research Council of Turkey (TuBITAK) , Grant No: TuBITAK TOVAG 108O039.

The method of microencapsulation has been performed on the probiotic microorganisms ( Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat`s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +4(0)C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract., Scientific and Technological Research Council of Turkey (TuBTAK) [TuBTAK TOVAG 108O039], This work was supported by the Scientific and Technological Research Council of Turkey (TuBTAK) , Grant No: TuBTAK TOVAG 108O039.

Araştırmada, yumurtabeyazı protein tozuna (YBPT), % 3 (w/v) sorbitol ilavesi ile yenilebilir filmüretilmiştir. Hazırlanan bu film 4 partiye ayrılmış, 1. partiye tarçın uçucuyağının (TEO), 2. partiye çörek otu uçucu yağının (ÇOEO) farklıkonsantrasyonları [%0.5 (v/v); %1 (v/v)] ilave edilerek, YBPTTEO(0.5);YBPTTEO(1)ile YBPTÇOEO(0.5); YBPTÇOEO(1) esaslı filmlerhazırlanmıştır. Peynir örneklerinin 3. partisi yalnızca YBPT ile kaplanmış, 4.parti film ile kaplanmamıştır (Kontrol). Peynir örneklerinin tümü E. coli O157:H7 ve L. monocytogenes ile107 cfu-g düzeyinde yapay olarak kontamine edilmiş,maya-küf sayımı ise peynir üretiminden sonra belirlenmiştir. Örnekler +4±1 °C’de 30 gün depolanmış ve 1.; 7.; 15. ve 30. günlerinde bazı fiziko-kimyasalparametreler ve antimikrobiyal etkiler değerlendirilmiştir. Araştırmada uçucuyağ konsantarsyonu artışı ile, film kalınlığının artışı, su buharıgeçirgenliği, iç-dış sertlik, ağırlık kaybının azalışı, yağ bariyer özelliğininiyileşmesi, antimikrobiyal etkinin depolama süresi boyunca artışı arasında önemlibir ilişki tespit edilmiştir (p, In this study, edible film was produced by adding 3% sorbitol(w/v) to egg white protein powder (EWPP). The 1st group of çökelek cheese sampleswas coated with film fortified with cinnamon essential oil (CEO) and the 2ndgroup with balack cumin essential oil (BCEO) at various concentrations [%0.5(v/v); %1 (v/v)]. The films were labeled as EWPPCEO(0.5), EWPPCEO(1),EWPPBCEO(0.5), EWPPBCEO(1) to indicate the type and concentrationof additive. The 3rd batch of the cheese samples was coated exclusively withnon-fortified EWPP and the 4th batch was left uncoated (Control). All thecheese samples were contaminated with E. coli O157:H7 and L.monocytogenes (107cfu-g)under controlled conditions. Counts of these organisms andyeast-mould were determined after the cheese production. All the samples werestored at +4±1°C. Their physicochemical and microbiological properties wereexamined on the 1st, 7th, 15th and 30th days of the storage. It was found thatthe relationships between the increase in the essential oil concentrations andthe increase in film thickness, water vapor permeability, inner and outerhardness, decrease in the weight loss, improvement in fat barrier property, andmicrobial counts during storage were significant (p

In this study, probiotic yoghurts (PYXand PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigraL.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10thand the 14thdays of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p

WOS: 000372132500021, In this study, edible coating (WPIG) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) whey protein isolate (WPI) + 0.5% (w/v) alginate and 1.5% (v/v) ginger essential oil. Kashar cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 10(6) cfu/mL. After coating some of the Kashar samples with edible coating, all samples were stored at 4 degrees C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 15th and 30th days of storage. WPI was found to have good water barrier properties, which improved with the addition of 1.5% (v/v) ginger essential oil to the coating, and WPIG was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the coated samples.

About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical–chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme-fortified film (WPIOF) and the clove-fortified film (WPISF) both had positive effects on the physical–chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157:H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P

Economic and sensorial losses of dairy products due to spoilage by yeast have been increasing in Turkey because of poor hygienic conditions during processing and to shorten the anticipated shelf life of products and/also reduced use of preservatives that do not strictly control the growth of these organisms. This study reports the results of a survey of yeast species in samples of cow's, ewe's and goat's milk products collected in some regional bazaar of Izmir, Western Turkey. Yeasts were isolated from white pickled cheese, tulum cheese and kashkaval cheese, yoghurt and strained yoghurt respectively. The most frequently occurring yeast species on dairy products were Candida sp., Saccharomyces sp., Kluyveromyces sp. and Trichosporon sp. respectively. Even though yeasts are considered as environmental contaminants, the occurrence of some of them in dairy products at high levels could represent a potential risk for human health especially for immuno compromised patients. © 2006 Academic Journals.

In this study, bioghurt was produced from goat milk (A) and 70% goat-30% cow (B), 50% goat-50% cow milk (C) mixtures, and stored 14 days at 4 × 1°C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different bioghurt samples were obtained. Selected physical, chemical, microbiological, and sensory properties of bioghurt samples were analyzed at 1st, 7th, and 14th day of storage. Effects of milk type, concentration method, and storage period on physico-chemical and microbiological properties of samples were investigated. The effect of concentration method on titratable acidity (°SH), penetration value, and whey off values of all bioghurts was significant (p < 0.05). The milk type had no significant effects on total solids, fat content, titratable acidity, pH, and whey off values of bioghurts (p > 0.05), but only the protein contents of bioghurt concentrated with skim milk powder showed significant (p < 0.05). The sensory evaluation showed that bioghurt produced with the mixture of 50% goat milk + 50% cow milk and concentrated by addition of skim milk powder had the highest overall scores.

Full-fat and low-fat white pickled cheeses were manufactured, by the traditional procedure, from bovine milk. Results indicated that, as the fat content of cheese milk decreased, fat in total solids, total solids and cheese yield of white pickled cheese significantly decreased but the moisture and total nitrogen values significantly increased. Total solids, salt, salt in total solids, pH and acidity values of cheese were not affected by the fat replacers in the cheese milk used. Sensory properties of cheese were adversely affected by the use of fat replacers in cheese making. From the rheological point of view, all the low-fat cheeses containing fat replacers were different from the full-fat cheese. Moreover, no off-flavour or bitterness was noted in any full-fat or low-fat cheese.

Set yoghurt was produced from caprine milk (A), 70% caprine-30% bovine (B) and 50% caprine-50% bovine milk (C) mixtures, and stored for 14 days at ±4°C. Two methods of fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP), were applied to the milk mixtures. Some chemical, physical, microbiological and sensory properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The effects of milk type, concentration method and storage period on the physicochemical and microbiological properties of the samples were investigated statistically.

In this study, the survival of Y. enterocolitica, K. pneumonia, E. coli and E. aerogenes in yoghurt prepared from cow’s milk was examined. The results of this study showed that all bacteria species are destroyed in yoghurt and the rate of destruction depend on the size of the initial inoculum and the rate of pH value reducing., Bu çalışmada Yersinia enterocolitica, Klebsiella pneumonia, Escherichia coli ve Enterobacter aerogenes’in yoğurt yapımı ve depolanması sırasında canlı kalma düzeyleri incelenmiştir. Çalışmada elde edilen sonuçlar, tüm bakteri türlerinin gerek üretim gerekse depolanmaları sırasında inaktivasyona uğradığını ve inaktivasyon oranının başlangıçtaki inokulum düzeyi ile yoğurdun pH değerindeki azalmaya bağlı olduğunu göstermiştir.

In this study “The survival time of E. coli, K. pneumonia, Y. enterocolitica, S. typhimurium and S. aureus as known pathogen was examined during ice cream storage. At the end of 2 months storage. It is concluded that, K. pneumonia, Y. enterocolitica were found to be more resistance, and therefore gave highly more survival counts, compared the others., Araştırmada patojen olarak bilinen Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Yersinia enterocolitica ve Klebsiella pneumonia türü mikroorganizmaların dondurmanın depolanması sırasındaki canlı kalma düzeyleri incelenmiştir. Yukarıda adı geçen patojenlerin ürünün iki aylık depolama periyodunda canlılıklarını devam ettirebildikleri ve özellikle Klebsiella pneumonia ile Yersinia enterocolitica’ nın diğerlerine göre soğuğa karşı dirençli oldukları, buna paralel olarak da mililitredeki sayılarının daha yüksek olduğu saptanmıştır.

Gıdaların sıcaklık ile muamelesine bir alternatif olarak, ilk olarak 1899' da Hite tarafından, yüksek hidrostatik basınç uygulamalarının etkinliği ortaya konmuştur. Günümüzde hidrostatik basınç uygulamalarının, süt endüstrisinde mikrobiyolojik inaktivasyon uygulamalarında de­nendiği görülmektedir. Söz konusu uygulamanın süt teknolojisinde özellikle, Bacillus subtilis, Escherichia coli, Candida utilis ve Pseudomonas fluorescens ile bu bakteriler tarafından salgılanan ve peynir yapımı sırasında sütün uygun jelifikasyonunu engelleyen proteazların da yok edilmesinde, etkili olduğu tespit edilmiş, laktik asit bakterilerinin ise, yüksek basınç uygulamalarından, hücre duvarlarının yapısı nedeniyle çok az düzeyde etkilendiklerini belirlenmiştir. Sonuç olarak, yüksek basınç uygulamalarının süt ve ürünleri üzerine olan etkilerinin belirlenmesi amacıyla, bazı araştırmalar yapılmış ve bu uygulama sayesinde pastörize nitelikteki süt üretiminin mümkün olduğu ifade edilmiştir. Ancak, söz konusu araştırmalarda, süt içerisinde bulunabilen sporların yüksek basınca dayanıklılığı nedeni ile, sterilize süt üretmenin mümkün olmayaca­ğı ortaya konmuştur.

Bu makalede mikroenkapsülasyon'unun tanımı, kullanılan mikroenkapsülasyon tekniklerinin neler olduğu, bu tekniklerin özellikleri ve bu tekniklerin süt endüstrisindeki kullanım alanlarının açıklanması amaçlanmıştır.

Bu makalede süt ve süt ürünlerinin selenyum konsantrasyonları ile süt ürünlerinin insan sağlığı ve bununla birlikte insan beslenmesindeki etkileri anlatılmaya çalışılmıştır.

In this study, the basic composition and microbiological properties of traditional Circassian Cheese, produced with different methods (A: fresh, B: sun dried and C: dried in stoves) were investigated. While fresh cheeses had lower total solids, fat, protein, Water Soluble Nitrogen (WSN), salt and titratable acidity, the pH values were found to be close each other. Different results were found according to total mesophilic bacteria and yeast-mould counts. © 2006 Academic Journals.

WOS: 000257233100003, Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 mu l/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.

Esansiyel amino asitlerin tamamını farklı dozlarda içeren inek sütü proteinindeki amino asitler ,diğer görevlerinin yanında insan beyninin fonksiyonlarının düzenlenmesinde önemli görevler üstlenmekte ve bunlardan bir tanesi de psikiyatrik hastalıklar arasındaki ilişki olmaktadır., Essential amino acids existing in milk proteins significantly contributes the brain and central nervous system besides other function. Also these amino acids are involved in psychiatric illness.

WOS: 000391654300016, In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied. Cheese samples were separately coated with these films and stored at +4 degrees C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPPCVV were lower than of those coated with EWPP. With the addition of EOCVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPPCVV. The color of EWPPCVV was more yellowish.