Ayşe Demet Karaman

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.

Recent Advances in Dairy Packaging

The type of packaging material for dairy products is of critical importance because of its impact on quality, safety, cost, and marketing of the commodities to consumers. Recently, interest has shifted towards novel applications such as smart or intelligent packaging, modified atmosphere and active packaging, and sustainability. This article reviews recent applications and trends in the packaging of dairy products such as evaporated, sweetened condensed, and powdered milks, ice cream, butter, acidified dairy products, and cheeses.

Defining economic obstacles to the adoption of food safety systems in table olive processing firms

Purpose – The concept of food safety systems is increasing worldwide among farmers, manufactures, and processors and is also affecting consumer perspectives. This trend primarily impacts food businesses and table olive processing firms. The study seeks to explore the major economic obstacles to the adoption of food safety systems in table olive processing firms.Design/methodology/approach – All 59 table olive businesses in the Aydin Province of Turkey were included in the survey. In an effort to remove extraneous items and demonstrate internal consistency, Cronbachs alpha was calculated for each variable. To better specify the economic obstacles to food safety system implementation, data were examined with exploratory factor analysis using principal component extraction and varimax rotation.Findings – Major economic obstacles that most prominently emerged from analyses may explain several key indicators including difficulties in employing well‐trained personnel required for food safety systems, insuffici...