Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2024The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
- MakaleYalnız künye2021Determination of Quality of Raw Milk Collected from Atatürk University Agriculture Faculty Pilot Dairy Plant
Gürbüz, Zeynep; Şengül, Mustafa; Ürkek, Bayram; Erkaya, Tuba; Akgül, Halil İbrahim
In this study, the quality of produced products have a great importance. For this purpose, raw milk samples is obtained from Atatürk University Dairy Plant for every four seasons separately (summer, autumn, winter, spring) to protect human health and produce quality products. Physical and chemical properties (dry matter, fat, ash, protein, specific gravity, acidity and pH) of raw milk samples and microbiological (somatic cell count, total aerobic mesophilic bacteria (TAMB), mould, yeast, coliform bacteria and Staphylococcus aureus (S. aureus)) properties were investigated. Dry matter, ash (P<0.05) and fat (P<0.01) values of raw milk samples were affected significantly by dairy farm, meanwhile protein, specific gravity, pH and acidity values were not affected (P>0.05). Seasons had a significant effect on dry matter, protein, fat (P<0.05), ash and pH (P<0.01) values of raw milk samples. But, seasons did not have a significant effect on only specific gravity and acidity values (P>0.05). TAMB, yeast, mould counts indicated significantly changes based on dairy farms and seasons. On the other hand, coliform bacteria was not affected (P>0.05) by dairy farms and seasons. S. aureus counts were affected statistically by only seasons (P<0.01).
- MakaleAçık Erişim2020Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey
Akgül, Halil İbrahim; Şengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.
- MakaleYalnız künye2019Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.