Browsing by Author "Tarakci, Z."

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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.
Effect of Starter Cultures on the Chemical and Lipolytic Content, Nitrogen Fraction and Casein Degradation of White-Brined Cheese
(2008) Tuncturk, Y.; Tarakci, Z.; Durmaz, H.
The influence of four commercially available different starter cultures, namely cheese culture CC (Lactoccocus (Lc.) lactis ssp. lactis and Lc. lactis ssp. cremoris), yoghurt culture YC (Streptococcus (St.) thermophilus and Lactobacillus (Lb.) delbrueckii ssp. bulgaricus), helveticus culture HC (Lb. helveticus) and YC+HC mixed cultures (St. thermophilus and Lb. delbrueckii ssp. bulgaricus + Lb. helveticus; 1:1) on the chemical composition, lipolysis, proteolysis levels and casein fractions of White-brined cheese were investigated during ripening for 90 days. The total solids, fat, protein and pH values of White-brined cheese increased with addition of cheese (CC) and yoghurt (YC) starter cultures. The titratable acidity, WSN, TCA-SN and lipolysis values of cheese samples was affected significantly by the addition of Lb. helveticus during ripening. As other ripening values, the αs1- and β-caseins of the cheeses were degraded at a higher rate in the HC cheeses containing Lb. helveticus cultures than in the other cheeses. However, αs1-I peptid and casein breakdown metabolites were higher In the same cheeses than in white cheeses produced with other cultures. © M. & H. Schaper GmbH & Co.
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.
Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening
(Asian Journal of Chemistry, 2010) Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M.
Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter (Lactobacillus helveticus; HC) on histamine. tyramine contents and some microbiologic properties of Otlu (herby) cheese were investigated in this study. The moisture and salt contents of cheese were similar for difference cultures but pH of CC cheese was higher than those of other cultures at the beginning of the ripening. Histamine and tyramine contents of CC cheese, on the other hand, were lower than other cheese samples and increased significantly during ripening. Coliform counts were determined as under < 1 at the end of the storage. period in all cheeses while Enterobactericeae counts were decreased approximately to a value of 1 cfu. Lactic acid bacteria, yeast and mould counts of helveticus culture cheeses at 60 days was lower than that of other (p < 0.05) samples. Results indicated that addition of the different starter cultures on Otlu cheeses had no significant (p > 0.05) effect on compositional (moisture, salt contents and pH value) and microbiological (total aerobic mesophilic bacteria, coliform and Enterobactericeae counts) properties when compared with the other cheese samples.