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    Cheese Varieties Ripened Under Brine
    (Academic Press Ltd-Elsevier Science Ltd, 2017) Hayaloglu, A. Adnan
    [Abstract Not Available]
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    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, Elif
    Mould-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.
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    Nutritional Quality Assessment in Dairy Products: A Perspective
    (Springer, 2014) Hayaloglu, A. Adnan; Gueven, Mehmet
    [Abstract Not Available]
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    Simultaneous use of transglutaminase and rennet in white-brined cheese production
    (Elsevier Sci Ltd, 2013) Ozer, Barbaros; Hayaloglu, A. Adnan; Yaman, Huyla; Gursoy, Ayse; Sener, Leyla
    The effects of renneting temperature (30 degrees C or 34 degrees C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese. (C) 2013 Elsevier Ltd. All rights reserved.