Browsing by Author "Tunçtürk, Y."

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Changes in Volatile Compounds of Cheese
(Elsevier Inc., 2015) Andiç, S.; Tunçtürk, Y.; Boran, G.
The volatile profile is quite important for the organoleptic quality of dairy products. The volatile composition of cheeses varies during ripening. The ripening process is carried out by the microflora and enzymes from different sources. There are numerous volatile flavor compounds involved in cheese aroma, which are derived mainly from four metabolic pathways: lactose, lipid, protein, and citrate metabolisms. The development of unique and well-appreciated flavor characteristics of each type of cheese is the result of these complex reactions. Various groups of volatiles have been identified as being important for the final taste and aroma of cheese. Such groups are fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons, and sulfur compounds. In this review, the factors affecting volatile formation and composition in cheese are discussed based on the information available in the literature. © 2015 Elsevier Inc. All rights reserved..
The Effects of Exopolysaccharides Produced in Whey on Some Properties of Ice Cream
(Centenary University, 2020) Altun, İ.; Tunçtürk, Y.
In this study, the effects of exopolysaccharides (EPS) produced in whey as stabilizers on some properties of ice cream were investigated. EPS production in whey was carried out using two different yogurt culture combinations containing different strains. There was no significant difference statistically between the concentrations of crude EPS solutions obtained (P> 0.05). Viscosity of crude EPS1 sample which obtained using commercial starter culture had a significantly high value when compared with crude EPS2 obtained from a commercial yoghurt (P<0.01). There was no a significant difference between the concentrations and viscosity of concentrated two EPS solutions (P<0.05), whereas as the measurement temperature increased, it was seen that viscosity decreased more in the sample of EPS1. The viscosities of stabilizers prepared at standard concentration (0.3%) were from highest to low carboxymethyl cellulose (CMC), xanthan gum (Xs), EPS1 and EPS2. Ice cream mixtures produced by using only EPS had low viscosity, however on the point of combination with commercial stabilizers, viscosity of mixtures increased to higher value. In general, the mixes containing the EPS2 spent longer in the freezer until it turned into a soft ice cream form. Ratio of dry matter, protein, acidity and fat of ice cream samples were not significantly affected from the factors of the experiment (P>0.05). It was determined that ratio of ash was higher in the EPS solution containing samples, (P<0.05), and some differences were found among pH values (P<0.05). In general, melting time was longer in the ice cream sample produced with usage of EPS1 than the others. Overrun level of EPS2 sample was higher than the other samples. No serum separation was observed in any samples, except EPS1. © 2020, Centenary University. All rights reserved.
Extension Shelf Life of Cheese: a Review
(Asian Network for Scientific Information, 2015) Jalilzadeh, A.; Tunçtürk, Y.; Hesari, J.
Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and biochemical spoilage. As a nutrient dense dairy product, cheese is a good source of protein, minerals particularly calcium and phosphorus which are essential components in most highly consumed foods. Therefore, extension shelf life of this dairy food is very important. This review focuses mainly on techniques used in extension shelf life of cheese. According to literatures, the main methods for cheese shelf life extension are addition of preservative, modified atmosphere (MAP), high pressure, active coating, edible coating and combination of them. Several studies have done on almost all categories of cheeses including soft fresh cheese, soft ripened cheese, surface mould ripened cheese, semi-soft cheese, hard cheese and very hard cheeses. © 2015 Academic Journals Inc.