Sevda Kılıç

In vitro determination of calcium bioavailability of milk, dairy products and infant formulas.

In this study, the aim was to determine the in vitro calcium bioavailability of different dairy products and to investigate the effect of dry matter, fat, acidity and calcium content on calcium bioavailability of the products. For this purpose, the dry matter, fat, acidity and calcium content of different kinds of milk, yogurt, cheese and infant formulas were analysed. Then, calcium bioavailability of products was determined by an in vitro method that involves simulating gastrointestinal digestion of the product with pepsin–HCl and pancreatin–biliary salts, and then measuring the fraction of element that dialyses through a membrane of a certain pore size. Each of the product groups was examined statistically and no difference was found among milk, yogurt and infant formula groups in terms of calcium bioavailability. However, there were differences among cheese kinds according to the results of the Duncan test; all cheese kinds were considerably different from each other (P < 0.05). Moreover, it was found that calcium, dry matter, fat content and acidity did not affect the calcium bioavailability (P < 0.05). According to the results of statistical analysis that was applied to all product groups, it was found that the yogurt group was different from the other products and that the acidity affected calcium bioavailability (P < 0.05).

Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder

Abstract In this study, bioghurt was produced from goat milk (A) and 70% goat–30% cow (B), 50% goat–50% cow milk (C) mixtures, and stored 14 days at 4 ± 1°C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different bioghurt samples were obtained. Selected physical, chemical, microbiological, and sensory properties of bioghurt samples were analyzed at 1st, 7th, and 14th day of storage. Effects of milk type, concentration method, and storage period on physico-chemical and microbiological properties of samples were investigated. The effect of concentration method on titratable acidity (°SH), penetration value, and whey off values of all bioghurts was significant (p < 0.05). The milk type had no significant effects on total solids, fat content, titratable acidity, pH, and whey off values of bioghurts (p > 0.05), but only the protein contents of bioghurt concentrated with skim milk powder showed significant (p < 0.05). The sensory evaluation showed that bioghurt produced with the mixture of 50% goat milk + 50% cow milk and concentrated by addition of skim milk powder had the highest overall scores.

Doğal Yolla Küflendirilen Bazı Geleneksel Peynirlerde Aflatoksin M1, Aflatoksin B1 Ve Aflatoksin Üreten Küflerin Varlığının Araştırılması

n this study, 11 mouldy cheese samples which most of them were Konya kuflu cheese, collected from producers and market places in Konya province, were investigated for the presence of aflatoxin M1 , aflatoxin B1 and aflatoxigenic moulds