Nihat Akin

The trace metal levels in milk and dairy products consumed in middle Anatolia-Turkey

In this study, aluminium (Al), lead (Pb), cadmium (Cd), selenium (Se) and arsenic (As) contents in milk and different dairy product samples were measured. Pb, Cd, As, Al and Se contents in the milk and different dairy products ranged from 0.054 mg/kg (milk powder)−1.100 mg/kg (Kaşar cheese), 0.009 mg/kg (whey powder and yogurt)−1.051 mg/kg (Tulum cheese), 0.010 mg/kg (whey powder)−0.146 mg/kg (butter), 2.848 mg/kg (ice cream)−8.778 (drained yogurt) and n.d. (ice cream, milk and whey powder, yogurt, ayran and Lor cheese)−0.434 mg/kg (Tulum cheese), respectively. The 75% of White and Kaşar cheeses, 50% of Lor and 12.5% of Tulum cheese samples contained higher Pb according to the legal limits established by the Turkish Food Codex and European Communities regulation and 12.5% of Tulum cheese sample contained Cd. It was concluded that Pb contents of milk and dairy products from this region might be highly hazardous to human

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100 l milk and white pickled cheese was made from this milk. The main components (total solids, fat, total nitrogen, salt and titratable acidity), pH and free fatty acids were analysed in cheese samples after 1, 10, 20 and 30 days of ripening. The main components and pH of cheese samples were not significantly affected by the addition of pregastric lipase levels. Generally, when the pregastiric lipase levels increased, volatile free fatty acids (VFFAs) and free fatty acids (FFAs) also significantly increased (P< 0.05). Generally, sensory scores (appearance, flouvour, body and texture and odour) were significantly higher in both 4 g/100 l treated milk added and after 20 days ripening (P< 0.05). # 2002 Elsevier Science Ltd. All rights reserved.