Browsing by Author "Kinik Ö."

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    The effect of the occurrence of psychrotrophic bacteria on sialic acid content of milk
    (2008) Seckin A.K.; Kinik Ö.; 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 (103, 104, 105 and 10 7cfu/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 (107cfu/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 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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    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 volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions; [Farklı modifiye atmosfer koşulları ıle paketlenen sepet peynirinin aroma bileşenleri, serbest yağ asitleri kompozisyonu ve mikrobiyolojik özellikleri]
    (Veteriner Fakultesi Dergisi, 2017) Akpinar A.; Yerlikaya O.; Kinik Ö.; Kahraman C.; Korel F.; Uysal H.R.
    The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better. © 2017, Veteriner Fakultesi Dergisi.
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    Effect of some pro and prebiotics on fatty acid and organic acid composition of symbiotic goat cheese
    (North University of Baia Mare, 2018) Kesenkas H.; Ergonul P.G.; Akan E.; Kinik Ö.
    The effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18:1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels. © 2018 North University of Baia Mare.