Browsing by Author "Altun, Ibrahim"

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Biogenic Amines Contents of Van Herby Cheese Matured by Different Methods
(Tubitak Scientific & Technological Research Council Turkey, 2021) Bozkurt, Rumeysa; Altun, Ibrahim
In this study, biogenic amines levels of Van herby cheese (Van Otlu peynir) matured in dry-salted/filling (basin a) and brine (salamura)-salted techniques were investigated. For this purpose, a total of 100 herby cheese samples matured by dry-salted and brine-salted techniques (50 dry-salted and 50 brine-salted) were purchased from the grocery stores in Van province, and chemical characteristics and biogenic amines contents of the samples were determined. The mean chemical composition for Van herby cheese matured by dry-salted method and brine-salted methods were, respectively, as follows: pH value 4.62 and 5.16, acidity 1.50% and 1.08%, salt content 7.85% and 7.15%, dry matter content 59.07% and 49.22%, fat 27.00% and 23.43%, protein content 23.39% and 17.17% and protein hydrolysis of 100.92 mM and 79.57 mM, indicating that dry-salted Van herby cheese had significantly lower pH values and significantly greater acidity and protein, dry matter, and fat content than brine-salted Van herby cheese (P < 0.05). In addition, only the tyramine levels were significantly greater in the dry-salted group than the brine-salted group approximately twice high (P < 0.001). In terms of the other biogenic amines, no significant difference was found between two groups (P > 0.05). In conclusion, none of the biogenic amines levels measured in Van herby cheese produced by both techniques were above the levels considered to be dangerous for human health. More detailed research is needed to better elucidate the importance of present findings in terms of human health.
Comparison of Homemade and Commercial Yoghurt in Van Province, Turkey
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Tolu, Abdulkadir; Altun, Ibrahim
Some physical, chemical, microbiological and sensory attributes of homemade and commercial yoghurts sold at 15 points of Van province in Turkey were determined. The average pH, titration acidity, dry matter, fat-free dry matter, syneresis and protein of homemade and commercial yoghurts were 4.02 and 4.08, 1.16 and 1.10%, 14.55 and 13.77%, 4.23 and 3.49%, 10.31 and 10.27%, 29.16 and 29.32 ml/100 g, 3.61 and 3.66%, respectively. In homemade and commercial yoghurts, the average number of yeasts and molds was 6.02 and 3.63 log cfu/g; the number of L. delbrueckii subsp. bulgaricus was 7.98 and 7.78 log cfu/g; the number of S. thermophilus was 8.29 and 7.60 log cfu/g. In homemade and commercial yoghurts, the average appearance was 3.38 and 3.88, consistency was 3.01 and 3.61, odor was 3.73 and 3.89 and taste was 3.74 and 3.64.
Determination of Some Basic Properties of Traditional Malatya Cheese
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Kose, Senol; Ceylan, Mehmet Murat; Altun, Ibrahim; Kose, Yagmur Erim
Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic add)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.
Some Chemical Characteristics of Butters Obtained From Van Market
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Altun, Ibrahim; Andic, Seval; Tuncturk, Yusuf; Cecen, Adem; Findik, Osman
In this study, it was aimed to determine various characteristics of butters obtained from Van market and to detect their accordance with the related standard. Minimum and maximum values of the samples for non-fat dry matter, moisture, fat, a(w), PV, TBA and lipolysis were determined as; 0.74-13.01%; 13.02-41.36%; 51.5-83.2%; 0.866-0.999; 2.52-12.79 mEq O-2/kg; 0.06-0.16 mg MA/kg and 0.323-37.149 ADV, respectively. Saturated, monounsaturated and polyunsaturated fatty acid contents of samples were detected to be varying between; 56.22-79.33%, 17.88-28.09% and 1.97-20.43%, respectively. When all of the criteria are taken into consideration, it was found that only one sample is in accordance with related standard entirely.
A Study on Mineral Content of Whey Obtained From Turkish Strained Yogurt
(Publ House Bulgarian Acad Sci, 2019) Kose, Senol; Erim Kose, Yagmur; Altun, Ibrahim
The macro (Ca, Mg, K, Na, P) and micro (Zn, Fe, Mn, Cu) mineral content of whey obtained from traditional and industrial yogurt during the strained yogurt production were determined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). In the production of strained yogurt, a traditional method has been used, i.e. straining with a special cloth bag. It was determined that the industrial yogurt whey exhibited higher mineral content in comparison to traditional yogurt whey except for Fe content. The average highest mineral content was determined to be 2039.21 mg/L in Ca element of industrial yogurt whey and the lowest was 0.21 mg/L in Mn element of traditional yogurt whey. These results suggest that whey as biological waste has high potential to be valuable mineral content for new products or an ideal alternative compound.