Browsing by Author "Küçüköner, E"

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Microbiological and Physicochemical Characteristics of Van Herby Cheese, a Traditional Turkish Dairy Product
(A V A Agrarverlag, 2003) Sagdiç, O; Simsek, B; Küçüköner, E
Herby cheese, made from sheep and/or cow milk and mixture of some herbs namely wild species of garlic, thyme, Ferula sp., mint, etc., is a traditional Turkish cheese. In this research, 15 different herby cheeses were examined for microbiological, physicochemical and organoleptic properties. The mean log counts/g of the herby cheese for total aerobic mesophilic bacteria, psychrotrophs, lipolytic bacteria, enterobacteriaceae, coliforms, proteolytic organisms, Staphylococcus aureus, enterococci and yeasts and moulds were analysed. The means of lactic acid bacteria (LAB) counts obtained from MRS and M17 agar plates were 5.17+/-2.07 and 4.72+/-2.01, respectively. Isolates of LAB were identified as Lactobacillus plantarum, L. casei ssp. casei, L. brevis, Pediococcus pentosaceus, P. acidilactic, Enterococcus faecalis and E faecium. L. plantarum, L. casei and P. pentosaceus were the most frequently found. The means of total solid (TS)%, pH value, acidity%, fat%, fat/TS%, total nitrogen (TN)%, TN/TS%, protein%, water-soluble nitrogen (WSN)%, WSN/TS%, WSN/TN%, NaCl%, NaCl/TS%, ripening index% and herbs% were determined, and the alpha(s)-casein, beta-casein and other casein levels were analyzed.
Physico-Chemical and Rheological Properties of Full Fat and Low Fat Edam Cheeses
(Springer-verlag, 2003) Küçüköner, E; Haque, ZU
Low fat (17% fat) and full fat (27% fat) Edam cheese manufactured and aged up to 6 months at 5 degreesC were studies. The objective was to investigate the impact of fat on the physico-chemical and rheological properties of Edam cheese. Total soluble nitrogen in aqueous extract (TNAE), protein nitrogen in aqueous extract (Pro-NAE) and peptide nitrogen in aqueous extract (Pep-NAE) were determined by the Kjeldahl method. Low fat Edam (LFE) had markedly higher Pep-NAE than full fat Edam (FFE). The rheological properties were determined using an Instron Universal Testing Machine. LFE had significantly higher stress values than FFE, indicating hard and rubbery texture. Furthermore, LFE had lower strain values indicating crumbliness.
Some Chemical Characteristics of Pistacia Vera Varieties Produced in Turkey
(Springer, 2003) Küçüköner, E; Yurt, B
In this study, some chemical characteristics of Pistaciavera varieties grown in Turkey (Uzun, Kirmizi, Siirt, Ohadi, Halebi) were determined. Pistachio nuts were collected from large cities in the southeast part of Turkey. The total protein contents of pistachio nut samples were determined to be 20.18+/-0.23% to 23.62+/-0.37%. Fat contents of analyzed samples varied from 56.03+/-1.61% to 57.65+/-1.00%. Ohadi and Halebi varieties had the highest K content (766.74+/-2.67 and 764.23+/-5.53 mg/100 g respectively) and Uzun, Kirmizi, and Siirt varieties had similar K contents. Pistachio nut samples had Mg of 136.70+/-4.67 to 146.50+/-2.40 mg/100 g. Halebi had the highest Mg content. The lowest Mg content was found in the Uzun variety. The highest Na was determined in Uzun varieties folowed by Kirmizi, Siirt, and Ohadi. There were no statistical differences in Cu contents of analyzed samples (P>0.05). The fatty acid composition of the pistachio nuts varieties was: palmitic acid (8.22+/-0.07 to 9.67+/-0.07%), palmitoleic acid (0.56+/-0.13 to 0.68+/-0.10%), stearic acid (0.94+/-0.07 to 2.01+/-0.15%), oleic acid (56.66+/-2.90 to 74.01+/-1.92%), linoleic acid (14.37+/-2.52 to 22.67+/-0.54%) and linolenic acid (0.18+/-0.06 to 0.30+/-0.28%); these were detected in all samples. There were significant differences among pistachio nuts regarding fatty acid contents except for palmitic, palmitoleic and linolenic acids P<0.05).