Food Processing

Strained yogurt is an indispensable flavor of traditional Turkish and Anatolian food culture, and one of its oldest and most important elements. The basic principle of strained yogurt production is to reduce the water content and increase product longevity by removing the serum. This study aims to determine the mineral content in yogurt whey, one of the main pollutants in the dairy industry. Calcium, potassium, phosphorus, sodium and magnesium quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). In these samples, Ca was 934±130mg/L, Mg was 969±257mg/L, K was 1257±159, Na was 940±104 mg/L, and P was157±23mg/L. Therefore, the pollution caused by the organic load of yogurt whey when it is discharged into the environment can be prevented, and yogurt whey can be used as auxiliary matter in production of dairy products and other nutrients by recycling its nutrients using technological methods, as is done with cheese whey.

A B S T R A C T In this study the survival of Escherichia coli O157:H7 during the production process and ripening period of Keş cheese was investigated. Three vats containing equal amounts of raw milk were inoculated with 10 2 , 10 4 , 10 6 cfu mL-1 E. coli O157:H7, respectively andone vat remained uninoculated. Keş cheese was produced from both inoculated and uninoculated milks with the traditional method of the region. Cheese samples ripened at 6°C for 90 days and E. coli O157:H7 enumarations were done from uninoculated milk, inoculated milks, curds and different stages of ripening period. Most Probable Number technique was used for the analysis of E. coli O157:H7. Classical culture methods were used for the detection of aerobic mesophilic bacteria, lactococci and coliform bacteria. Also, control cheese was analysed for dry matter, salt content in dry matter and pH value. Elimination times were 45 days for 10 2 cfu mL-1 , 75 days for 10 4 cfu mL-1 , and 90 days for 10 6 cfu mL-1 of E. coli O157:H7. The final dry matter, salt content in dry matter and pH value were 82.52 %, 3.16 % and 4.58, respectively. Consequently, Keş cheese should be ripened at least 90 days in order to be considered as safe for public health. (http://www.bvmj.bu.edu.eg) (BVMJ-32(1): 83-88, 2017)

The aim of this study was to compare daily yield, milk composition and somatic cell count after increasing milking frequency from twice to three times a day. The study also includes the effect of other factors such as: the sequence of lactation (1, 2, ≥3) and the period of lactation (100 days, 101-200 days, 201-300 days, and more than 300 days). In conclusion, it should be noted that increasing the frequency of cow milking had a positive effect both on the milk yield (P≤0.01), causing a substantial increase, as well as on the cytological quality of produced milk. The somatic cell count (1000/mL) was lower in the group of cows milked three times a day. All the data regarding farming records of this farm came from the SYMLEK system maintained and made available by Polish Federation of Milk Producers and Cattle Breeders (PFHBiPM). Analysis of useful milk traits included: daily yield, fat, protein, dry matter and somatic cell count in milk.

In this study, 15 randomly selected samples of Akçakatik, cheese were purchased from different markets in Mediterranean region of
Turkey. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed
using atomic absorption spectrometry. The ash content was in the range 4.89-8.53 %. The mean concentration of 49.62, 417.74 and
2842.24 mg/kg was measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Mn > Cu.
The mean concentration of 3.36, 6.15, 12.62 and 13.92 mg/kg was measured for Cu, Mn, Fe and Zn, respectively. In our samples, tested
levels were higher than reported in previous studies, except the elements Fe and Ca.

Seasonal changes of the ash content and mineral concentrations in Çanak cheese were studied. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. At the end of the study, the ash content averaged 3.85 ± 0.26 % in the winter samples and 3.00 ± 0.14 % in the summer ones. The mean concentration of 63,92, 296,74 and 1571,60 mg/kg (in winter) and 56,69, 225,61 and 1221.46 mg/kg (in summer) were measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Cu > Mn over two seasons. Differences in mineral contents in the cheese making season was statistically significant (p < 0.01) significant seasonal variation was found for Ca, K, Mn and Fe (p < 0.01).

Organic foods are produced without the use of conventional pesticides, synthetic fertilizers or sewage sludge and are processed without the application of ionizing radiation. The belief that organic foods are 'healthier' than conventionally-produced foods appears to be based on the perception that organic foods have superior sensory attributes, contain lower levels of pesticides and synthetic fertilizers and have higher levels of nutrients and protective phytochemicals. Organic production, which is regulated and supported according to EU standards, is controlled, certified and labelled. Organic products tend to retail at a higher price than their conventionally grown/produced counterparts, mainly because of their lower yield and certification costs. The data on organic agriculture available from 179 countries show that the global market for organic food in 2015 reached 81.6 billion US Dollars, with Switzerland having the highest per capita spending (221 Euros). According to the FİBL survey on organic rules and regulations, the number of countries with organic standards is 87. According to the IFOAM report, Turkey ranks fourth among 87 countries in terms of increasing organic farmland.

Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production.

Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P&lt;0.05), Lactobacillus spp. and Lactococcus spp. (P&lt;0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P&lt;0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P&lt;0.05), while the salt content increased (P&lt;0.01) during ripening of Keş cheese. Th...

The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p&lt;0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p&lt;0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p&lt;0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs.

Arastirmada secilen dort isletmede (A, B, C, D) iki zaman periyodunda (Kis ve Yaz Aylari) uretilen suzme yogurtlarinin uretim teknolojisi belirlenmistir. Arastirmada isletmelerdeki suzme yogurt uretim teknigi yerinde incelenmistir. Suzme yogurt uretiminde kullanilan cig sutlerin toplam kurumaddesi % 10.79 -11. 82, yag orani % 3 - 3.6, protein icerigi % 2.19 - 3.8, laktoz % 3.41 - 5.41, mineral madde miktari % 0.37 - 0.68 ve titrasyon asitligi (°SH) 5.92 - 7.86 arasinda bulunmustur. Isletmelerde uretilen suzme yogurtlarin toplam kurumaddesi % 18.00 - 26.96, yag oram % 6.0 -10.4, protein icerigi % 4.46 - 9.22, laktoz % 4.06 - 8.65, mineral madde miktari % 0.56 - 0.82 ve titrasyon asitligi (% LA.) % 1.43 -1.95 arasinda degistigi belirlenmistir. Mikro­biyolojik analiz sonuclarina gore, toplam bakteri 1,2 x103 -1x108 adet/ gram, maya-kuf 0-3.85x105 adet/gram, koliform grup mikroorganizma 0-8 adet/gram olarak tespit edilmistir. Kis aylarinda suzme yogurt orneklerinde E. coli tespit edilme...

In this study, the composition and microbiological properties of 40 strained yoghurt (Concentrate Yoghurt) samples obtained from Burdur market was determined and the results were compared with Food Regulation The total solids content in all strained yoghurt were ranged from 12.93% to 34.59 %, with the main of 21.90% According to the results of tat content 55% of the samples are classified into whole fat type, 37.5% of the samples are classified into half fat type and 17.5% of the samples are classified into non-fat. The mean for the values protein, lactose and ash contents of strained yoghurt were 12.55%, 3.07% and 0.70% respectively. Titratable acidity of the samples were between %1.13 (50 °) - %2.40 (106.75° SH) and 97.5% of samples were found to be consisted with Food Regulation. pH values were ranged from 3.88 to 3.41, with the mean of 3.69. According to the microbiological results, it was showed that strained yoghurt produced under the poor hygienic conditions.