Browsing by Author "Kose, Senol"

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Changes Occurring in Plain, Straining and Winter Yoghurt During the Storage Periods
(Academic Journals, 2011) Kose, Senol; Ocak, Elvan
In this study, winter yoghurt, straining yoghurt and yoghurt samples produced from homogenized and non-homogenized sheep and a mixture of sheep and cows milks were evaluated during the storage periods. Winter yoghurt, straining yoghurt and yoghurt samples were stored in sterile jars in the refrigerator (4 C). Some chemical and physical analyses were made to determine the effect of milk types (cow and sheep), homogenization (homogenized and nonhomogenized) and storage times in winter yoghurt samples on the 3rd, 7th, 15th, 30th, 60th, 90th, 120th, 150th and 180th days, in straining yogurt samples on the 3rd, 7th, 15th, 30th and 60th days and in plain yoghurt samples on 3rd, 7th, 15th and 30th. Contents of the average dry matter, fat, protein, pH, titratable acidity, lipolysis, proteolysis, clot firmness and stickiness in winter yoghurt samples were determined as follows respectively: 23.79, 9.29, 8.99, 3.96, 1.75, 0.72%, 97.91 mM, 9.44 N and 5.50 N. No serum separation existed in winter yoghurts.
Characterized Nano-Size Curcumin and Rosemary Oil for the Limitation Microbial Spoilage of Rainbow Trout Fillets
(Elsevier, 2020) Ceylan, Zafer; Meral, Raciye; Kose, Senol; Sengor, Gulgun; Akinay, Yuksel; Durmus, Mustafa; Ucar, Yilmaz
Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. coli, and S. typhimurium were tested by agar diffusion method. Total mesophilic bacteria (TMABc) growth in fish fillets treated with RON and CUR nanoemulsions was acceptable for human consumption up to the 9th day. Total psychrophilic bacteria counts (TPBc) in the fish fillets treated with RON and CUR was found to be lower (26% and 17%) than the control group samples, respectively. While TMAB growth in fish fillets treated with RON was effectively declined from 5.59 to 3.48 log CFU/g, TMAB count of the fish fillets treated with CUR was decreased from 7.42 to 6.53 log CFU/g during the analysis period. Therefore, the obtained novel nanomaterial could be effectively used to limit the rapid increase in bacterial spoilage of fish meat in the food industry.
Comparison of Some Characteristic Properties of Diyarbakir Orgu Cheese Produced by Traditional and Industrial Method
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Canozer, Candan; Kose, Senol
Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn't show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses. Practical Application: Orgu cheese is a kind of traditional Turkish cheese manufactured from raw or pasteurized milk by scalding of curd in salt water.
Determination of Antioxidant and Antimicrobial Activity of Herby Cheese
(Wiley, 2020) Kose, Senol; Ocak, Elvan
In this research, the changes in total phenolics, antioxidant, and antimicrobial activities during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium vinealeL.), Mendi (Chaerophyllum macropodumBoiss.), and Siyabo (Ferula rigidulaDC.) herbs, were investigated. The total phenolic concentration (TPC), DPPH (2,2-diphenyl-1-picrylhydrazyl), and TEAC (2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) values of Herby cheese samples ripened in vacuum packaging were found higher than that of the samples ripened in brine. The herby cheese extracts were prepared using methanol, ethanol, and acetone solvents. The highest TPC, DPPH, and TEAC values were obtained in the samples extracted with methanol which was followed by ethanol and acetone. These three herbs added to Herby cheese increased the TPC and antioxidant activity of cheese. The antimicrobial effect of Herby cheese was determined using seven different microorganisms using well diffusion technique and the extracts did not have any antimicrobial effect against used microorganisms. Practical applications Herby cheese is a popular traditional dairy product manufactured from sheep's and cow's milk. Approximately, 12 kinds of herbs are used for the production of herby cheese in the eastern region of Turkey. In this study, herbs increased the TPC and antioxidant activity of cheese and methanol showed a better performance in the extraction of antioxidants from cheeses compared to other solvents. To sum up, our study proves the effectiveness of using different herbs (Sirmo, Mendi, and Siyabo) on the antioxidant and antimicrobial properties of herby cheese.
Determination of Fluoride in Water, Milk, and Dairy Products
(int Soc Fluoride Research, 2018) Ocak, Elvan; Kose, Senol
The objective of this study was to determine the fluoride ion (F) levels of water, cow's milk, yoghurt, and Herby cheese in some villages, in the Turkish provinces of Van and Agri, in areas where high levels of fluorosis in human and animals were present. The range of the F levels in samples of drinking water for human consumption was 2.36-3.56 ppm and in water for animal use it was 1.76-3.73 ppm. These levels were above the WHO guideline value of 1.5 mg/L. The ranges for the F content of the milk, yoghurt, and Herby cheese samples were 0.02-0.18, 0.06-0.19, and 0.02-0.19 ppm, respectively. No significant differences (p>0.05) were present between the F contents of the samples taken from caldiran and Dogubeyazit but the F levels were significantly higher (p<0.05) in spring, compared to autumn, in the Dogubeyazit district for milk, yoghurt, and Herby cheese. The results indicate that there is no danger of fluorosis developing from the consumption of milk and dairy products produced in the caldiran and Dogubeyazit districts. However, the consumption of drinking water from these districts, with its excess of F may cause fluorosis, including dental fluorosis, skeletal fluorosis, and non-skeletal fluorosis. It is necessary that measures are taken as soon as possible to reduce this risk and provide safe drinking water.
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.
Effect of Sugar Type and Concentration on Pasting and Textural Properties of Corn Starch in Water and Skim Milk
(Wiley, 2020) Kose, Senol
Background and objectives Pasting and textural characteristics of corn starch in water and skim milk were prepared with different types of sugars (glucose, fructose, sucrose, and maltose) and different concentrations (0, 2, 4, 6, and 8%) were examined using Rapid Visco and Texture Analyzer. Findings Pasting parameters such as pasting temperature, peak time, peak, breakdown, trough, final and setback viscosities of corn starch-water and milk were influenced with the addition of sugar type and concentrations. Also, addition of sugar significantly influenced textural properties such as hardness, springiness, gumminess, adhesiveness, chewiness, cohesiveness, and resilience values of samples. Conclusions The results showed that addition of sugar to corn starch should be done carefully in terms of textural and pasting properties. Significance and Novelty Sugar type and concentration directly influenced the product of corn starch samples.
Kinetic Modeling of Macroelement Concentration of Malatya Cheese Produced by Traditional Method
(Wiley, 2021) Yasar, Dogan; Erim Kose, Yagmur; Kose, Senol
In this investigation, the concentration kinetics of macroelements (Na, Ca, P, Mg, and K) for Malatya cheese due to salting in different ways (dry salted and brined) and storing at different temperatures (7 and 20 degrees C) for 120 days, were studied. Changes in macroelement of Malatya cheese for modeling were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) at different storage times (0, 30, 60, 90, and 120 days). The zero-order kinetic model with R-2 of 0.91-0.99 was determined to be the best model for Na, Ca, and P contents for brined and dry salted cheese samples. While Mg and K contents of the dry salted cheese fit the first-order kinetic model, the second-order model was applied to describe K content of the brined cheese samples. These models would be useful in designing the process for using different salting methods in traditional cheeses and related calculations for these samples. Practical applications The concentration kinetics of macroelements of Malatya cheese during ripening was obtained which could be used to determine the loss of macroelement. In addition, calculations of the reduction of the macroelements concentration depend on the different salting methods and storage temperatures, which led to reducing the economic losses and optimizing their storage management. Therefore, these models applied to cheese have been found to have a promising appearance in predicting quality changes in the dairy industry.
Limitation of Microbial Spoilage of Rainbow Trout Fillets Using Characterized Thyme Oil Antibacterial Nanoemulsions
(Wiley, 2019) Meral, Raciye; Ceylan, Zafer; Kose, Senol
Thyme oil nanoemulsions (TONa and TONb), having 219 nm and 163 nm diameters, were successfully prepared by using sonication technique. Zeta potential (ZP) and polydispersity indexes (PDI) of TONa and TONb were defined to be 19.77, 0.24 and -24.80, 0.054, respectively. It was determined that zeta size values of TONs might have played a role on the inhibition of Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium. All bacteria tested by agar diffusion method were gram-negative bacteria that could be mostly found in fish fillets. Within 9 days cold storage period, TMAB growth in fish fillets treated with TONb was successfully reduced from 6.42 to 4.62 log CFU/g (change: 28%). In addition, as compared with control group samples, TPB growth of the same group was limited by 1.51 log CFU/g (from 7.93 to 6.42 log CFU/g). The results suggested that treatment of the fish fillets with the TONs would be a useful and practical nano application to delay microbial growth in fish fillets. Practical applications Thyme oil nanoemulsions (TONa and TONb) with a lower diameter than 219 nm have been successfully obtained. Antibacterial effects of TONa and TONb nanoemulsions have been revealed before treatment with fish fillets. The results revealed that TONs could be successfully used for the limitation of microbial spoilage of fish fillets stored at 4 degrees C for 9 days. In this respect, the nano application with rapid and cost-effective has been presented for the fishery processing industry.
A Research on Milk Yield, Milk Composition and Body Weights of Anatolian Buffaloes
(Agricultural Research Communication Centre, 2017) Yilmaz, Ayhan; Ocak, Elvan; Kose, Senol
The objective of this study was to define the lactation milk yield and milk composition, and the weights at birth, at 180 and 365 days of age in Anatolian buffaloes reared in Bitlis province of Turkey. The animal material of the study consisted of 1448 Anatolian buffaloes having different ages. The lactation milk yield and lactation length were calculated from monthly milking records during the lactation period. The least squares means for lactation milk yield and lactation length in Anatolian buffaloes were 763.99 +/- 18.66 kg and 262.63 +/- 8.37 days, respectively. Dry matter, protein, fat, lactose, ash contents and pH value of the milk of Anatolian buffaloes were 16.08 +/- 1.54%, 3.40 +/- 0.67%, 7.09 +/- 1.38%, 4.57%+/- 0.81, 0.67 +/- 0.30%, and 6.6810.40, respectively. The weights at birth, at 180 and 365 days of age were 29.28 +/- 0.56, 97.51 +/- 1.56 and 142.16 +/- 1.50 kg, respectively. As a result, the values found for the lactation characteristics and the body weights of Anatolian buffaloes were low compared to genotypes raised in intensive production systems, but the potential of genetics of buffaloes reared in traditional production systems can be understood providing of adequate environmental conditions and planning of effective selection programs.
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.