A. Kemal Seçkin

The losses of nutrients during the production of strained (Torba) yoghurt

Abstract A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow’s, goat’s or sheep’s milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%).

The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.

Evaluation of fatty-acid composition of five migratory fish species captured from the Beymelek Lagoon (Turkey) at the end of the feeding period

0009-3130/11/4606-0946 2011 Springer Science+Business Media, Inc. 1) Department of Biology, Faculty of Arts and Sciences, Dumlupinar University, 43100, Kutahya, Turkey; 2) The Mediterranean Fisheries Research, Production and Education Institute, Kepez, Antalya, Turkey; 3) Altintas Vocational School, Dumlupinar University, 43800 Altintas, Kutahya, Turkey, fax: +90 274 3112965, e-mail: muhammet@dumlupinar.edu.tr; 4) Food Engineering Department, Celal Bayar University, 45140 Manisa, Turkey; 5) Department of Chemistry, Faculty of Arts and Sciences, Dumlupinar University, 43100, Kutahya, Turkey. Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 807–809, November–December, 2010. Original article submitted June 10, 2009. Chemistry of Natural Compounds, Vol. 46, No. 6, 2011

Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey

In this study, ochratoxin A (OTA) in 55 home-made, 20 commercial and 7 organic grape pekmez (grape molasses) produced in Turkey was investigated. OTA was detected in 73% of home-made pekmez samples, in 35% of commercial pekmez samples and in 71% of organic pekmez samples. Eleven per cent of the samples had OTA levels higher than 10 µg/l. The highest OTA level (31 µg/l) was detected in organic pekmez. The maximum OTA levels were 15 µg/l and 12 µg/l in home-made and commercial pekmez samples, respectively. Mean OTA levels were 3.5 µg/l, 1.4 µg/l and 9.2 µg/l in home-made, commercial and organic pekmez samples, respectively. Organic pekmez samples and home-made pekmez samples had higher OTA contamination than commercial pekmez samples. Results confirm OTA contamination in grape pekmez samples, indicating that the OTA level in grape pekmez could be a potential risk for consumers.