Browsing by Author "Tuncturk, Y."

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The Effect of Different Packaging Methods on the Formation of Biogenic Amines and Organic Acids in Kashar Cheese
(Elsevier Science inc, 2011) Andic, S.; Tuncturk, Y.; Genccelep, H.
The effects of packaging methods (nonvacuum and vacuum) on biogenic amines (cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and organic acids (citric, lactic, formic, acetic, propionic, and butyric) during storage for 180 d at 4 degrees C were investigated in Kashar cheese. Dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), pH, fat, and acid degree value were also determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, nonvacuum packaging resulted in no large differences among the amounts of biogenic amines. Vacuum-packaged cheeses had more lactic, formic, acetic, and butyric acids than did cheeses packaged without vacuum. Water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, proteolysis, pH, and acid degree values of the cheese samples increased continuously until the end of the ripening in all the samples. No significant change was observed in total nitrogen, dry matter, or fat content within the ripening period, whereas titratable acidity values changed significantly in vacuum-packaged cheese and decreased slightly in the non-vacuum-packaged cheeses. The results of this study showed that storage period and packaging method had significant effects on the quality of Kashar cheese.
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.
The Effect of Storage Temperatures and Packaging Methods on Properties of Motal Cheese
(Elsevier Science inc, 2010) Andic, S.; Genccelep, H.; Tuncturk, Y.; Kose, S.
The effects of storage temperature (+4 degrees C and -18 degrees C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100 cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters.
Effects of Frozen Storage and Vacuum Packaging on Free Fatty Acid and Volatile Composition of Turkish Motal Cheese
(Sage Publications Ltd, 2011) Andic, S.; Tuncturk, Y.; Javidipour, I.
Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 degrees C showed considerably lower values than those of the samples stored at 4 degrees C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 degrees C can limit the excessive volatile compound formation. Samples stored at 4 degrees C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4 degrees C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4 degrees C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.
Effects of Homogenization and Packing Material on Chemical, Biochemical and Microbiological Properties of Kashar Cheese
(Plapiqui(uns-conicet), 2024) Urkek, B.; Tuncturk, Y.
In this study, Kashar cheese milk was homogenized at three different levels (0, 10 and 15 MPa). The produced Kashar cheeses were ripened for 90 d at 4 degrees C as covered with paraffin or uncovered. Some chemical properties, proteolysis, lipolysis, peroxide and thiobarbituric acid (TBA), and microbiological characteristics of Kashar cheeses were examined during storage. The values of all chemical, biochemical and microbiological parameters increased at the end of ripening compared with the beginning of ripening in all samples. Proteolysis values in cheese samples generally decreased with homogenization pressure. Lipolysis, peroxide, TBA values of samples were decreased depending on the homogenization pressure. The proteolysis, lipolysis, TBA, and peroxide values of samples covered with paraffin were slightly lower than those uncovered. The yeast-mould counts were lower in covered samples compared with samples uncovered. Consequently, the homogenization process (especially 10 MPa) and covering with paraffin in packaging can be used in the production of Kashar cheese.