Yazar "Kurultay, S" seçeneğine göre listele

Listeleniyor 1 - 5 / 5
  • Küçük Resim Yok
    Öğe
    The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheese
    (Volkswirtschaftlicher Verlag, 2001) Öksüz, O; Kurultay, S; Simsek, O
    In this research Brevibacterium linens was inoculated to Kashar cheese with two different methods. Each group of fresh cheese was packed in plastic films (PA/PE) at 1 day intervals. During the storage period (1 month) changes in some physico-chemical, microbiological and sensory properties and colour intensities of the cheeses were examined. According to the results obtained, inoculation of Brevibacterum linens into the cheese milk or onto the cheese surface affected most of the physico-chemical properties such as dry matter, fat, water soluble nitrogen and titratable acidity significantly (p<0.01). Due to the high proteolytic and lipolytic activity of the Brevibacterium linens, the cheeses treated with this culture had the lowest organoleptic scores. At the end of the storage period a majority of the panellists noticed a fishy ammoniacal flavour in the cheeses inoculated with Brevibacterium linens. No significant changes in the development of the colour intensity of the cheeses were determined.
  • Küçük Resim Yok
    Öğe
    The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese
    (A V A Agrarverlag, 2004) Kurultay, S; Yasar, K; Öksüz, Ö
    Three different curd pH values (4.8, 5.0 and 5.2) and 4 different stretching temperatures (70, 75, 80 and 85 degreesC) were used in the Kashar cheese manufacturing process. Some clear decreases, especially in dry matter, were observed due to an increase in curd stretching temperatures (p<0.01). However, increased stretched temperatures also caused an increase in salt, protein and water-soluble nitrogen content as well of the pH of the Kashar cheeses.
  • Küçük Resim Yok
    Öğe
    The effect of environmental pollution on the heavy metal content of raw milk
    (Wiley-V C H Verlag Gmbh, 2000) Simsek, O; Gültekin, R; Öksuz, O; Kurultay, S
    This investigation was conducted to determine the contents of some heavy metals in milk samples collected from three different regions, an industrial region, a rural and a heavy traffic intensity region around Bursa, a province of Turkey. A total of 75 raw milk samples were collected from these different regions, and the contents of lead, arsenic, copper, zinc, mercury and iron were determined. The average amounts in the samples from these three regions were for Pb 0.032, 0.049, 0.018 mg/kg; for As 0.05, 0.009, 0.0002 mg/kg; for Zu 4.49, 5.01, 3.77 mg/kg; for Cu 0.58, 0.96, 0.39 mg/kg; for Fe 1.78, 4.27, 1.01 mg/kg, while no mercury was detected in the samples. The highest heavy metal content was found in the milk samples collected from industrial region followed by traffic intensive region and rural region.
  • Küçük Resim Yok
    Öğe
    The effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheese
    (Wiley-V C H Verlag Gmbh, 2000) Kurultay, S; Öksüz, Ö; Simsek, O
    [Abstract Not Available]
  • Küçük Resim Yok
    Öğe
    Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey
    (Elsevier Sci Ltd, 2004) Öksüz, Ö; Arici, M; Kurultay, S; Gümüs, T
    In different countries numerous people have suffered from many infections caused by Escherichia coli O157:H7 within the last 20 years. This bacterium has been found in healthy bovine faeces. Therefore milk and milk products produced from such animals' milk may cause an infection risk if the milk has not been adequate pasteurised. In this research, 100 raw milk samples from different bovines and 50 white pickled cheeses manufactured from raw milk were examined for the presence of E. coli O157. Furthermore some physical and chemical properties were investigated. According to the analysis results, E. coli O157 was determined in 1% of the total raw milk samples and in 4% of the cheese samples. pH values were found to be higher than 4.50 in 80% of the total cheese samples. The main reason was that no lactic starters were used in this kind of cheese manufacturing process. Due to the low acidity of the cheese samples, E. coli O157 counts may increase and its survival time may be longer than in cheeses made using starter cultures. Thus, white pickled cheeses manufactured from unpasteurised milk have a potential infection risk as a result of E. coli O157 existence. (C) 2003 Elsevier Ltd. All rights reserved.