Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yılmaz, Fırat; Dağdemir, Elif; Hayaloğlu, Ali Adnan
This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kaşar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of αs1- and β-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.
- MakaleYalnız künye2014Tereyağı stabilitesi üzerine çörekotu (Nigella sativa L.) uçucu yağı kullanılabilirliğinin araştırılması
Erdogan, Ummugulsum; Dağdemir, Elif; Cakmakci, Songul; Gündoğdu, Engin
The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the butter. Antioxidant activity of the essential oil was compared to that of synthetic antioxidant BHT (100 ppm). All samples were stored at 4±1oC for 90 days. Thiobarbituric acid and peroxide values of all samples containing essential oil were decreased depending on concentrations. The amount of 0.2% of essential oil had showed strong antioxidant activity, which was almost equal to that of BHT. The addition of essential oil reduced total aerobic mesophilic bacteria, lactic acid bacteria and coliform bacteria count during storage period but did not show remarkable antifungal activity. Samples containing essential oil were preferred by the panellists compared to Control sample. Present results indicate that black cumin essential oil may be considered as a new source of natural antioxidant.