Browsing by Author "Ozrenk, Elvan"

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Effects of Whey on the Colonization and Sporulation of Arbuscular Mycorhizal Fungus, Glomus Intraradices, in Lentil (Lens Orientalis)
(Academic Journals, 2009) Demir, Semra; Ozrenk, Elvan
The aim of this study is to research the effect of 2 different doses of whey [50 ml kg(-1)(W-50) and 100 ml kg(-1)(W-100)], an important organic waste, on colonization and sporulation of arbuscular mycorhizal fungus (AMF) Glomus intraradices' (G.i.) inoculated to lentil plant and the effects of changing P ratio in the soil and plant as a result of whey application, changing salt, pH and CaCO3 values on AMF colonization and sporulation. It is found that macro and micro nutrient elements have increased significantly compared to control plants when G.i. and whey are used alone and together. In the studies on whey's effect on the colonization and sporulation of fungal symbiont, it is found that low dose of whey (W-50) increases G. is colonization and sporulation. Therefore regression analysis found that the effects of P contents in the plant and soil on AMF, especially on colonization are statistically significant and positive in some applications (G.i + W-50, G.i + W-100), but the effects of soil pH, saltiness and CaCO3 content on both the colonization and sporulation are statistically insignificant.
The Effect of Quality Properties on Tulum Cheese Using Different Package Materials
(Academic Journals, 2011) Bayar, Nazif; Ozrenk, Elvan
This study examined the effects of starter culture, pasteurization and packaging on the chemical, textural and sensory properties of traditional Tulum cheese. Cheese samples produced from pasteurized milk were found to have higher dry matter, fat and protein contents and acidity values than cheese samples produced from raw milk. No significant difference was found in the sensory properties of cheese produced from raw and pasteurized milk. In view of these findings, the use of pasteurized milk in the production of Tulum cheese can be recommended as a suitable alternative to raw milk, and the use of cloth packaging material in place of animal skin can also be recommended.