Sürdürülebilir Kalkınma Amaçları

• 1

Yazarlar

• Aktaş, Haktan(1)
• Baltaci, Cemalettin(1)
• Baltacı, Cemalettin(1)
• Karpuz, Omer(1)
• Meral-Aktaş, Hacer(1)
• Ozturk, Seyda(1)
• Yilmaz, Kubra(1)
• Çetin, Bülent(1)
• Ürkek, Bayram(1)
• Şengül, Mustafa(1)

• MakaleAçık Erişim2025Scopus SJRQ2/r/gumushane/14003
  Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

  Meral-Aktaş, Hacer; Ürkek, Bayram; Aktaş, Haktan; Baltacı, Cemalettin; Çetin, Bülent; Şengül, Mustafa

  In this study, the effects of cow, buffalo, ewe, and goat milk on the microbiological, physicochemical, sensory properties, and volatile component profile of kefir were examined during storage. Key microbial counts, including lactic cocci, lactic bacilli, and yeast, varied among kefirs, with lactic bacilli and lactic cocci decreasing over time, while yeast counts increased. The titratable acidity ranged from 1.12 to 1.16%, and pH values varied between 4.51 and 4.83. Sensory analysis showed that cow milk kefir received the highest consumer appreciation, while goat milk kefir was least favored. Notably, ewe milk kefir contained the highest benzoic acid content. Principal component analysis identified distinct clusters in the volatile profiles of the kefirs. Our results suggest that buffalo and ewe milk kefirs may be viable alternatives to cow milk kefir, with potential for consumer acceptance based on sensory properties.

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  AtıfScopus5·WoS6·OpenAlex7

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• MakaleYalnız künye2024Scopus SJRQ4/r/gumushane/14422
  Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties; [Essigherstellung aus verschiedenen Kirschlorbeerfrüchten und Untersuchung einiger ihrer physikochemischen Eigenschaften]

  Baltaci, Cemalettin; Yilmaz, Kubra; Ozturk, Seyda; Karpuz, Omer

  In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substan-ce, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for E*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study re-sult, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.

  AtıfScopus5·WoS5

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