Browsing by Author "Kesenkaş H."

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    The effect of using a vegetable fat blend on some attributes of kashar cheese; [Efecto del uso de mezclas de grasas vegetales en algunas propiedades del queso kashar]
    (2009) Kesenkaş H.; Dinkçi N.; Kemal Seçkin A.; Kinik Ö.; Gönç S.
    Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5°C, and analyzed initially for its gross composition and cholesterol content. In addition, the proteolysis and lipolysis, organic acid content and fatty acid composition were studied during the ripening of the cheese. The replacement of milk fat with a vegetable fat blend mainly affected pH, total solids and cholesterol content in the initial composition of the cheese (P < 0.05). The acid degree value and tyrosine contents In both types of cheese increased throughout ripening and significant differences were found between the cheeses after only 30 days of ripening (P < 0.05). The organic acid concentrations of both cheeses changed during ripening (P < 0,05) except for citric and oxalic acids, MF cheese showed higher levels of citric, succinic and oxalic acids especially towards to the end of ripening. Palmitic acid was the dominant fatty acid In MF cheese while the most abundant fatty acids In VF cheese were palmitic and oleic acid. The higher unsaturated fatty acid composition of the VF cheese has attracted attention from the healthy food image point of view.
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    Antioxidant properties of kefir produced from different cow and soy milk mixtures; [Farklı inek ve Soya Sütü Karışımlarından Üretilen Kefirlerin Antioksidan Özellikleri]
    (Ankara University, 2011) Kesenkaş H.; Dinkçi N.; Seçkin K.; Kinik O.; Gönç S.
    The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity. © Ankara Üniversitesi Ziraat Fakültesi.
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    Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
    (2011) Dinkçi N.; Kesenkaş H.; Seçkin A.K.; Kinik Ö.; Gönç S.
    The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend.
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    The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese; [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira]
    (Hrvatska Mljekarska Udruga, 2017) Kınık Ö.; Kesenkaş H.; Ergönül P.G.; Akan E.
    The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose. © 2017, Hrvatska Mljekarska Udruga. All rights reserved.
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    Physicochemical and sensory characteristics of winter yoghurt produced from mixtures of cow’s and goat’s milk; [İnek ve keçi sütü karışımlarından üretilen kış yoğurtlarının fizikokimyasal ve duyusal karakteristikleri]
    (Ankara University, 2017) Kesenkaş H.; Karagözlü C.; Yerlikaya O.; Özer E.; Akpinar A.; Akbulut N.
    Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as “cooked yoghurt” or “salted yoghurt” due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples. © Ankara Üniversitesi Ziraat Fakültesi.