Browsing by Author "Kucukoner, E"

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The Effect of Black Cumin on Ripening of Tulum Cheese
(M H Schaper Gmbh Co Kg, 2005) Tarakci, Z; Ekici, K; Sagdic, O; Kucukoner, E
he aim of this study was to determine the effects of different black cumin (Nigella sativa) concentrations on the characteristics of tulum cheese during ripening (at + 4 +/- 1 degrees C for 90 d). Increasing levels of black cumin decreased dry matter and fat contents (p < 0.05). Titratable acidity increased slightly with addition of black cumin in the samples. Ripening index (water soluble nitrogen/total nitrogen; WSN/TN, %), nonprotein nitrogen (trichloroacetic-soluble nitrogen/total nitrogen; TCA-SN/TN, %), amino nitrogen (phosphotungstic acid-soluble nitrogen/total nitrogen; PTA-SN/TN, %) and lipolysis levels, histamine and tyramine contents increased continuously during ripening. Lipolysis increased significantly with black cumin concentration (p < 0.05). The addition of black cumin decreased histamine and tyramine contents of the cheeses (p < 0.05). Total aerobic mesophilic bacteria as well as yeast and mould counts of the samples ranged from 10(5) to 10(3) cfu/g. Coliforms and Staphylococcus aureus were not detected in any of the samples during ripening. Lactobacilli, lactococci and enterococci were the dominant groups of bacteria. Increasing levels of black cumin in cheeses significantly decreased other microorganisms (except lactobacilli, lactococci tion of 1 % black cumin improved body and texture properties in the sensory evaluation of tulum cheese while higher black cumin concentrations had a negative effect on the sensory properties, resulting in dark appearance and bitter taste.
Peptide Profile of Low-Fat Edam Cheese
(Scientific Technical Research Council Turkey, 1998) Kucukoner, E; Haque, ZU
Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk(1.5% fat). The cheese samples were aged for six months at 5 to 6 degrees C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content.
Physicochemical and Microbiological Characteristics and Mineral Content of Herby Cacik, a Traditional Turkish Dairy Product
(Wiley, 2006) Kucukoner, E; Tarakci, Z; Sagdic, O
Changes in the physicochemical properties, mineral and heavy metal content and microbial flora of cacik samples were studied over a storage period of 30 d. The analysis results were in the ranges as follows: dry matter content 16.45-20.76%, fat 1.4S-4.30%, protein 8.14-13.87%, total ash 0.96-4.19%, salt 0.25-3.15%. There were significant differences in dry matter, fat, salt, protein and ash content of the cacik samples (P < 0.05). There were significant differences in Ca, P, Na, Mg, Cu, Fe, Zn and Mn content of the cacik samples (P < 0.05). Total aerobic mesophilic bacteria (TAMB) and enterococci reached levels above 10(4) and 10(3) CFU g(-1), respectively. Coliforms and Staphylococcus aureus were not detected in any of the cacik samples during the storage period. Lactic acid bacteria (LAB) on MRS and M17 agars were the dominant bacteria. The cacik samples had LAB counts up to 10(4.4) CFU g(-1). (c) 2005 Society of Chemical Industry.