Browsing by Author "Kinik, O"

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    The effect of using a vegetable fat blend on some attributes of kashar cheese
    Kesenkas, H; Dinkçi, N; Seçkin, AK; Kinik, O; Gönc, 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 degrees 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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    The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese
    Akan, E; Yerlikaya, O; Akpinar, A; Karagozlu, C; Kinik, O; Uysal, HR
    This study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage.
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    PHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILK
    Kesenkas, H; Dinkci, N; Seckin, K; Gursoy, O; Kinik, O
    Telli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.
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    The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk
    Seckin, AK; Kinik, O; Gürsoy, O
    The sialic acid content of the caseinoglycopeptide released from casein during proteolysis was measured in cold stored raw milks, reconstituted milks that were inoculated with a proteolyic strain of Pseudomonas fluorescens at different levels (10(3), 10(4), 10(5) and 10(7) cfu/mL), thermised milks and sterilized milks. The amount of soluble sialic acid increased with the growth of psychrotrophic bacteria in all milk samples during cold storage. While the highest increasing was observed (226.04%) in the reconstituted milk samples inoculated with highly proteolytic strains (107 cfu/mL) the lowest increasing occurred in sterilized milks (35.46%) at the end of storage. It can be claimed that the increases in soluble sialic acid content during cold storage of milk can be used as an indicator of proteolytic action by psychrotrophic bacteria. During the storage the coagulation times of all samples decreased. The shortest coagulation time was seen in control sample (2.3 min) while the highest was found in sterilized milk (7.05 min). Depending on storage time and type of milk, the acidities of the samples changed importantly during storage (p<0.05).
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    The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
    Akpinar, A; Yerlikaya, O; Akan, E; Karagozlu, C; Kinik, O; Uysal, HR
    In this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34-5.30) than other samples (ranged 6.32-4.10). Proteolytic activity values were higher (0.34-0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p < .05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated.
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    The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese
    Gursoy, O; Seckin, AK; Kinik, O; Karaman, AD
    Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.