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Öğe ?-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar(Wiley, 2014) Cakmakci, Songul; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloglu, Ali AdnanThe purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 +/- 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, -carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest -carotene amounts were determined in CJ20 (130.39g/100g) and the control (2.87g/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, -carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and -carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of -carotene. The increment of CJ ratio increased -carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.Öğe Changes during storage in volatile compounds of butter produced using cow, sheep or goat's milk(Elsevier, 2022) Tahmas-Kahyaoglu, Deren; Cakmakci, Songul; Hayaloglu, Ali AdnanIn this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter.Öğe Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety(Wiley, 2012) Cakmakci, Songul; Gundogdu, Engin; Hayaloglu, Ali A.; Dagdemir, Elif; Gurses, Mustafa; Cetin, Bulent; Tahmas-Kahyaoglu, DerenThe objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty-one samples were surveyed, and gross compositional status of the cheeses was (as mean values): 6.5 for pH, 6.2% for fat-in-dry matter, 51.8% for moisture and 15.3% for water-soluble nitrogen (as% of total nitrogen). Chemical composition of the cheese samples varied widely. Mouldy Civil cheese has similar pH values and moisture contents when compared with blue-type cheeses, but it has distinct feature for fat contents. The microbiological counts of the samples were found to be high and some samples contained coliform bacteria. A total of 95 volatiles, including esters (28), acids (6), ketones (12), aldehydes (3), alcohols (15), terpenes (10), sulphur compounds (3) and miscellaneous (18), were identified in the volatile fractions of the cheeses, and principal volatile groups were esters, alcohols and ketones.Öğe The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk(Elsevier, 2016) Cakir, Yusuf; Cakmakci, Songul; Hayaloglu, Ali AdnanThe effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase in total protein, ash and total nitrogen contents and water-soluble nitrogen concentrations when compared to black cumin-free (control) cheese. According to the results of the sensory analysis at 90 days of ripening, the general acceptability of samples was not found statistically different and cheese samples were scored with good marks (7-8 out of 9). Volatile compounds in the cheeses were identified by solid-phase microextraction combined with gas chromatography-mass spectrometry after 1,30, 60, 90 and 180 days of ripening. A total of 94 volatiles were identified and these belong to different chemical groups such as alcohols (14), aldehydes (7), sulfur compounds (2), methyl ketones (8), esters (31), terpenes (12), carboxylic acid (10) and miscellaneous compounds (10). Esters, alcohols and terpenes were the most abundant classes of volatile components in Erzincan Tulum cheeses. In conclusion, the addition of black cumin positively contributed to the sensory scores and cheese proteolysis, and also enhanced the volatiles in cheese both qualitatively and quantitatively. (C) 2015 Elsevier B.V. All rights reserved.Öğe Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese(Wiley, 2013) Cakmakci, Songul; Dagdemir, Elif; Hayaloglu, Ali A.; Gurses, Mustafa; Cetin, Bulent; Tahmas-Kahyaoglu, DerenIn this study, four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould-ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter-free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P.roqueforti inoculated cheese was clearly separated from the other cheeses at 180days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2-butanone, 2-heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60days); as ripening proceeded, these differences were become evident and P.roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould-ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P.roqueforti and Lor-free was the best type of mould-ripened Civil cheese. The results showed that the use of P.roqueforti in the manufacture of mould-ripened Civil cheese has significant impact on the volatile profiles and sensory attributes.Öğe Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening(Wiley-Blackwell, 2014) Cakmakci, Songul; Hayaloglu, Ali A.; Dagdemir, Elif; Cetin, Bulent; Gurses, Mustafa; Tahmas-Kahyaoglu, DerenFour different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter-free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould-ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P.roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1-2logcfu/g towards the end of ripening.Öğe Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter(Croatian Dairy Union, 2020) Gundogdu, Engin; Cakmakci, Songul; Hayaloglu, Ali AdnanIn this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.Öğe Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product(Wiley, 2011) Cakmakci, Songul; Hayaloglu, Ali A.The gross chemical composition, microbiological quality and volatile aroma composition of Ispir Kaymak, a Turkish creamy dairy product, were investigated in 10 samples. The chemical composition of the samples varied widely: dry matter content ranged from 70.8% to 91.3% and fat varied between 43.0% and 63.0%; probably due to the lack of standardised production in practice. The microbiological counts were found to be (as mean values): 4.02, 3.06, 0.33, < 2 log cfu/g for aerobic plate count, yeast and mould, coliform and Staphylococcus aureus, respectively. The sample quality showed that the production and storage conditions should be controlled and the hygienic quality of this product should be improved. A total of 73 volatile compounds, including esters, acids, ketones, aldehydes, alcohols, terpenes and miscellaneous compounds, were identified in the volatile fraction of the samples by gas chromatography-mass spectrometry (GC-MS) using a solid-phase microextraction technique (SPME/GC-MS). Esters were the main volatiles in Ispir Kaymak, and ketones, alcohols and terpenes were found at high levels; however, the levels of acids were low in all samples.Öğe Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese(Int Assoc Food Protection, 2012) Cakmakci, Songul; Cetin, Bulent; Gurses, Mustafa; Dagdemir, Elif; Hayaloglu, Ali AdnanMoldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.Öğe Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese(Taylor & Francis Ltd, 2015) Cakmakci, Songul; Gurses, Mustafa; Hayaloglu, A. Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, ElifMould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ripened for more than three months. Naturally occurring moulds grow on the surface and inside of the cheese during ripening. In this research, 140 Penicillium roqueforti strains were isolated from 41 samples of mould-ripened civil cheese collected from Erzurum and around towns in eastern Turkey. All strains were capable of mycotoxin production and were analysed using an HPLC method. It was established that all the strains (albeit at very low levels) produced roquefortine C, penicillic acid, mycophenolic acid and patulin. The amounts of toxins were in the ranges 0.4-47.0, 0.2-43.6, 0.1-23.1 and 0.1-2.3mgkg(-1), respectively. Patulin levels of the samples were lower than the others. The lowest level and highest total mycotoxin levels were determined as 1.2 and 70.1mgkg(-1) respectively. The results of this preliminary study may help in the choice of secondary cultures for mould-ripened civil cheese and other mould-ripened cheeses.Öğe Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain(Elsevier, 2022) Cakir, Yusuf; Cakmakci, Songul; Hayaloglu, Ali AdnanIn this research, Tulum cheeses were manufactured from raw (R, RM, RT, and RMT samples) and pasteurized Akkaraman sheep milk cheeses (P and PM samples). Tulum cheeses were manufactured with Penicillium roqueforti 41 strain (RM, PM, RMT samples) and without mold strains (R, P, and RT samples). The cheeses were ripened in plastic barrels (R, RM, P, and PM samples) or goat skin bags (called tulum) (RT and RMT samples) for 120 days at + 4 ?. In the last two stages of the ripening period (60 d =90th and 90 d=120th), samples in plastic barrels and tulums were pierced using a needle to allow air entrance. Namely, in the last two stages of the ripening period, all cheese samples were drilled. The cheese was named 60 d = 90th day, which means that it was analyzed on the 90th day after the drilling (piercing) process on the 60th day, and 90 d = 120th day, which means that it was analyzed on the 120th day after the drilling process on the 90th day. The physical, chemical composition, lipolysis, and proteolysis levels of the RT and RMT samples were found to be higher than those of the R, RM, P, and PM samples. The inoculated mold strain (P. roqueforti 41) enhanced the proteolysis and lipolysis levels of the RM, PM, and RMT samples, especially after the piercing operation. Additionally, the inoculated P. roqueforti 41 strain increased the hydrolysis of hydrophobic peptides of RM, PM, and RMT samples depending on mold growth on the 60 d = 90th and 90 d = 120th days of ripening, in which a piercing operation was applied.
