Browsing by Author "Tarakci, Z"

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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.
The Effect of Mendi (Chaerophyllum Sp.) on Ripening of Vacuum-Packed Herby Cheese
(Blackwell Publishing, 2006) Tarakci, Z; Sagun, E; Durmaz, H
The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 +/- 1 degrees C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid-soluble nitrogen/total nitrogen, phosphotungstic acid-soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs.
Influence of Brine Concentration on Chemical, Microbiological and Sensory Characteristics of Herby Cheese
(indian veterinary Journal, 2005) Tarakci, Z; Durmaz, H; Sagun, E; Sancak, H
Physico-Chemical, Sensory and Microbial Quality of Stirred Yoghurt Prepared With Different Fruit Flavourings
(Springer india, 2004) Tarakci, Z; Kücükoner, E
Yoghurt with different fruit-flavours (Cornelian and Rose hip marmalade, grape molasses, date pulps, and Morello cherry) and control (without additive) was prepared and stored up to 10 days at 5degreesC. The fruit flavours were added at 7% (w/w) level. Yoghurt samples were analysed for physical, chemical, microbiological and sensory characteristics. The total bacterial count, coliform count, and yeast and mold counts were determined in yoghurt samples at 1, 6 and 10 days intervals. There were differences in the fat, ash, protein, total solids contents and titratable acidity (TA) for samples at I day of storage. There were marked differences in the protein and dry matter due to different flavour additives. Syneresis and TA increased over the storage period. The yoghurt containing grape molasses and Morello cherry had higher flavour scores than the product made using other flavourings. The total bacterial count was significantly higher in the yoghurt sample containing grape molasses. Yeast and mold count increased significantly during storage at 5degreesC.
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.