Browsing by Author "Sancak, H."

Now showing 1 - 3 of 3

Chemical Compositions and Mineral Contents of Herbs Added To Dairy Products in East Anatolia Region of Turkey
(Freund Publishing House Ltd, 2008) Sancak, H.; Kilicel, F.; Tarakci, Z.; Durmaz, H.
In this study, a total of 120 herb samples from six different species -Allium sp. "sirmo", Chaerophyllum sp. "mendi", Prangos sp. "helis", Anethum graveolens "dill", Mentha sp. "mint" and Petroselinum crispum "parsley" - added to dairy products in Van from the East Anatolia region of Turkey were examined for some chemical compositions and mineral contents. The herbs were collected from Van cheese-shopping district in May and June. The obtained values were based on dry weight. The dry matter contents of herb samples were determined from 12.49 (Prangos sp.) to 17.68 (Anethum graveolens). The cobalt content of Prangos sp.; calcium, phosphorus, nickel and cadmium contents of Anethum graveolens; magnesium, zinc, iron, manganese and chromium contents of Mentha sp.; sodium and copper contents of Petroselinum crispum were higher than those of other herbs. Sodium content was found to be high, above 1384.90 mg/100g, in Petroselinum crispum, and therefore most mineral contents were found in small amounts in this species.
Effects of Fat Content on Survival of Listeria Monocytogenes in Yogurt Fermentation and Storage
(2008) Durmaz, H.; Sagun, E.; Tarakci, Z.; Sancak, H.
The effect of fat content of yogurt on two Listeria monocytogenes serotypes (1/2 b and 4b) were investigated during fermentation and storage at 4°C. L. monocytogenes counts in fat-free yogurt (0.1 % fat) and in fatty yogurt (3.4% fat) decreased to an undetectable level after 5-6 days and 10-12 days of storage, respectively. L. monocytogenes serotype 4b survived longer than serotype 1/2b in both fatty and fat-free yogurt samples. The results suggested that the fat content of yogurt has a significant influence on the survival of L. monocytogenes during fermentation and storage period. In conclusion, the survival of L. monocytogenes in both fatty and fat-free yogurt samples was long enough to represent a hazard for the consumer.
Survey of Trace Metals in Turkish Kes Cheese
(Freund Publishing House Ltd, 2008) Kiliçel, F.; Tarakçi, Z.; Sancak, H.; Durmaz, H.
Kes cheese, a traditional Turkish dairy product, is commonly made around Ordu, Giresun and other cities in Blacksea region of Turkey. The different heavy metals were determined in commercial Turkish Kes cheese by Flame Atomic Absorption Spectrometer (FAAS). The concentration ranges in the samples were determined to be 4.30-37.30, 7.10-22.30, 5.90-47.80, 0.23-1.92, 0.04-0.75, 0.03-0.26, 0.04-0.44 and 2.31-7.25 μg/g, dry weight for zinc, iron, cupper, manganese, lead, cadmium, cobalt and chromium, respectively. The results were compared with those reported in recent years. The metal levels were compared with previous data for different cheeses. Fe, Cu and Cr mean concentrations were found to be higher. The overall mean concentrations of Zn, Mn, Pb, Cd and Co levels were in agreement with the values of other cheeses.