Cem Karagözlü

Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese

White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4±1°C for 90 days. Five different concentrations of NaCl, KCl or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl+25% KCl; sample D, 50% NaCl+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl+25% KCl without negative effects on cheese quality.

Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp.

Background/purpose It has recently been documented that various probiotic formulations have beneficial effects in reducing caries risk as well as promoting human health. The aim of the present study was to examine the efficacy of short-term consumption of a multistrain probiotic-kefir on salivary counts of Streptococcus mutans and Lactobacillus spp. in young adults. Materials and methods In total, 104 subjects aged 20-27 years were included in the study. The salivary flow rate, buffer capacity, salivary mutans streptococci and lactobacilli counts were detected in each subject after a 3-week washout period using chair-side kits at baseline. Subjects were randomly assigned into three groups: Group I consumed 100 mL kefir per day ( n = 35); Group II consumed 2 ± 100 mL kefir per day ( n = 35); and Group III consumed 100 mL milk (n = 34). A questionnaire investigating the oral and dietary habits of the subjects was also filled out by each subject. After 3 weeks of consumption of the experimental materials, salivary mutans streptococci and lactobacilli counts were reevaluated. Results Statistically significant reductions were observed in both salivary mutans streptococci and lactobacilli in Group II compared to the baseline (P = 0.001 and P=0.01, respectively). Conclusion Short-term consumption of kefir might reduce high levels of salivary mutans streptococci and lactobacilli.

Constraints in meeting food safety and quality requirements in the Turkish dairy industry: a case study of Izmir province.

Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of Izmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.

Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt

The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both yoghurt starter bacteria than those of infused by the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on E. coli, B. cereus, S. aureus and C. albicans however this effect was detected higher in samples containing green tea. The samples added green tea extract had the highest DPPH scavenging activity when compared to those supplemented with black tea extract throughout the storage. Green tea had a superior effect than black tea in terms of total phenolic content of drinking yoghurt samples.

Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi

Siyah ve yesil cayin icilebilir yogurdun viskozitesi ve duyusal ozellikleri uzerine etkisi arastirilmistir. Calismada iki cay infuzyon konsantrasyonu (%2 ve %4) kullanilirken herhangi bir ilave yapilmayan icilebilir yogurt kontrol ornegi olarak yer almistir. En yuksek viskozite degerleri kontrol orneginde tespit edilirken cay ekstrakti ilave edilen icilebilir yogurtlar arasinda 14.gun disinda onemli bir fark bulunamamistir. %4 oraninda cay ilave edilmesi %2 orani ile kiyaslandiginda tat puanlarini olumsuz yonde etkilemistir. %2 yesil cay ile muamele edilen icilebilir yogurt kontrol ornegine benzer renk ve tekstur degerleri gostermistir. %2 siyah veya yasil cay ilave edilen orneklerde toplam kabul edilebilirlik acisindan istatistiksel olarak herhangi bir fark belirlenememistir.