Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Basaran, Burhan(1)
• Gürmeriç, Hüseyin Ender(1)
• Kalaycı, Nagihan(1)
• Çiftçi, Esengül(1)
• Öztürk, Feyza(1)
• Ürkek, Bayram(1)
• Şengül, Mustafa(1)

• Derleme MakaleAçık Erişim2025Scopus SJRQ2/r/gumushane/11695
  Microplastics in Dairy Products: Occurrence, Characterization, Contamination Sources, Detection Methods, and Future Challenges

  Gürmeriç, Hüseyin Ender; Basaran, Burhan

  In this study, data from 17 studies reporting the presence of microplastics in milk and dairy products in the literature were examined with a product-based systematic approach. In addition, geographical comparisons were made between different countries. In milk and dairy products, the concentration of microplastics has been reported to exhibit a broad range, extending from non-detectable levels to as high as 10,040 MPs per kilogram, contingent upon the specific product types. Milk powder (especially baby milk powder) stands out as the riskiest product group in terms of microplastic content. Although the sizes and colors of the detected microplastics vary significantly, the fiber form is generally predominant. While polyethylene, polypropylene, polyamide and polyester are among the polymers frequently detected, high-temperature-resistant industrial polymers such as polytetrafluoroethylene, polysulfone, polyurethane were also encountered. In addition, the presence of some polymers (such polyvinyl chloride, polyurethane) that are toxicologically risky for human health was reported in the studies. In addition, the study evaluated the chemical, enzymatic and physical methods used for the separation and identification of MPs; the advantages and limitations of FT-IR, Raman and other analysis techniques were revealed. This study reveals that MP contamination in milk and dairy products is a multidimensional problem. The findings show that milk and dairy products are highly susceptible to plastic contamination at every stage of production.

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  AtıfScopus13·WoS13·OpenAlex11

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• MakaleAçık Erişim2023Scopus SJRQ1/r/gumushane/11890
  Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

  Kalaycı, Nagihan; Ürkek, Bayram; Öztürk, Feyza; Şengül, Mustafa; Çiftçi, Esengül

  The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of Çökelek samples was found as 8.26 log CFU g−1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g−1 and 7.11 log CFU g−1, respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits.

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  AtıfScopus4·WoS4·OpenAlex9

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