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    ?-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 Adnan
    The 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.
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    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 Adnan
    In 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.
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    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, Deren
    The 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.
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    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, Deren
    In 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.
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    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, Deren
    Four 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.