Hüseyin avni kırmacı - Academia.edu (original) (raw)

Papers by Hüseyin avni kırmacı

Uluslararası türk dünyası turizm araştırmaları dergisi, Dec 31, 2021

Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt al... more Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt altına alınmasını ve bölgede gastronomi turizminin geliştirilmesini amaçlamaktadır. Yöntem: Çalışmada; Nogay Türklerinin geleneksel kültürü, yemek kültürü ve yemekleri incelenmiş, geleneksel Nogay yemekleri reçeteleri ile sunulmuştur. Nitel araştırma deseninin benimsendiği çalışma, Konya'nın Seyitahmetli, Ağılbaşı (Mandıra), Köstengil ve Kırkkuyu köylerinde yaşayan 21 Nogay Türkü ile gerçekleştirilmiştir. Çalışmada, yarı yapılandırılmış görüşme formu kullanılmış ve örneklem kartopu örnekleme yöntemi ile seçilmiştir. Bulgular: Nogayların ağırlıklı olarak et ve tahıl ürünleri ile beslendiklerini, ayrıca geleneksel yemeklerinin büyük çoğunluğunu geçmişten bugüne kadar sürdürdüklerini göstermektedir. Araştırma sonucunda ulaşılan yemek reçeteleri; çorbalar, hamur yemekleri, börek ve ekmekler, pilavlar, içecekler ve diğer başlıkları şeklinde gruplandırılarak incelenmiştir. Çalışma, geleneksel özelliklerini sürdürmekte olan Nogay yemek kültürünün önemli bir gastronomi turizmi potansiyeli taşıdığını göstermektedir. Tartışma: Bu bağlamda çalışmada, bölgede (Seyitahmetli, Ağılbaşı (Mandıra), Köstengil, Kırkkuyu köyleri) gastronomi turizminin geliştirilmesine yönelik önerilere yer verilmiştir. Türkiye'nin farklı etnik kültürlere ev sahipliği yapması göz önüne alındığında bu çalışmanın gastronomi turizmi potansiyeli olan farklı etnik grupların yemek kültürlerinin ortaya çıkarılması açısından önem taşıdığı düşünülmektedir.

International Journal of Dairy Technology, 2008

The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by... more The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90-day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (10 7 cfu/g).

Harran Üniversitesi mühendislik dergisi, Aug 5, 2019

Bu çalışmada çilek aromalı probiyotik yoğurt üretiminde şeker yerine doğal bir tatlandırıcı olan ... more Bu çalışmada çilek aromalı probiyotik yoğurt üretiminde şeker yerine doğal bir tatlandırıcı olan ve prebiyotik lif içeren stevia özü kullanım olanakları araştırılmıştır. Bu amaçla 8 adet (A: %10 şeker (kontrol), B: %2.5 stevia özü, C: %2 stevia özü, D: %1.5 stevia özü, E: %5 şeker+%1.25 stevia özü, F: %5 şeker+%1 stevia özü, G: %5 şeker+%0.75 stevia özü, H: %0 şeker (kontrol)) yoğurt üretilmiştir. Üretimi yapılan yoğurtlarda depolamanın 1., 7., 14. ve 21. günlerinde fizikokimyasal ve duyusal özellikler belirlenmiştir. Depolama sırasında yoğurt örneklerinin kurumadde, pH, titrasyon asitliği ve tat-aroma değerlerinde değişim gözlemlenmemiştir (p>0.05). Genel olarak stevia özü ilavesinin yoğurtların serum ayrılmasını azalttığı, viskozite değerleri üzerinde olumlu etki gösterdiği belirlenmiştir. Duyusal değerlendirmede A yoğurdu en yüksek puanı almış ve ilave edilen stevia özü miktarı artışı tat-aromayı olumsuz etkilemiştir. Çalışma sonunda çilek aromalı probiyotik yoğurt üretiminde şeker yerine %2 stevia özü kullanımının uygun olacağı sonucuna varılmıştır.

International Journal of Dairy Technology, Feb 1, 2010

During the last decade, consumers' approach to healthy foods has changed dramatically, and today ... more During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairybased functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.

International Journal of Dairy Technology, 2015

In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese ma... more In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese made from sheep's milk was performed using biochemical, phenotypic and genotypic methods. According to the results obtained, the percentage distributions of the lactic acid bacteria isolated were as follows: 48.95% Enterococcus spp., 40.55% Lactococcus spp., 9.10% Lactobacillus spp., 0.69% Streptococcus spp. and 0.69% Leuconostoc spp. The majority of lactococcal isolates showed an atypical phenotype of growing in the presence of 6.5% NaCl. Acidification and bacteriocin production were also determined for each isolate. Four strains showed bacteriocin activity.

International Journal of Dairy Technology, 2011

The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-bri... more The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white-brined cheese.

Italian Journal of Food Science

In this study, lipase and protease enzymes were encapsulated in ?-carrageenan, gellan and sodium ... more In this study, lipase and protease enzymes were encapsulated in ?-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that ?-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with ?-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

Development and Manufacture of Yogurt and Other Functional Dairy Products, 2009

International Journal of Dairy Technology, 2010

During the last decade, consumers’ approach to healthy foods has changed dramatically, and today ... more During the last decade, consumers’ approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers’ interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy‐based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy‐based beverage sector.

International Journal of Dairy Technology, 2012

In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using... more In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

International Journal of Dairy Technology, 2011

The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lacto... more The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.

Encyclopedia of Food Microbiology, 1999

Small Ruminant Research, 2014

The evolution of proteolysis in Urfa cheese made from ewe's milk by using various combinations of... more The evolution of proteolysis in Urfa cheese made from ewe's milk by using various combinations of wild-type strains of Lactococcus lactis (strain 1B4), Lactococcus garvieae (strain IMAU 50157), Enterococcus faecalis (strain KLDSO.0341), Enterococcus faecium (strain ATCC 19434) and Enterococcus durans (strain IMAU 60200) was monitored for 180 days. The strains used in the study were isolated from traditional raw ewe's milk Urfa cheese and characterized by phenotypic and genotypic studies previously. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurized milk. These are: cheese A (strains 1B4 + ATCC 19434 + IMAU 50157), cheese B (strains 1B4 + IMAU 60200 + ATCC 1934) and cheese C (strains ATCC 19434 + 1B4 + IMAU 50157 + IMAU 60200 + KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. Proteolysis in the cheeses was evaluated using urea-PAGE of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble (EtOH-i) and ethanol-soluble (EtOH-s) nitrogen fractions. The variations in water soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) were also monitored during ripening as well as gross compositions of the cheeses. Results indicated that the degradation of casein fractions were faster in the cheeses A, B and C than the control. The peptide profiles of 70% EtOH-i and EtOH-s nitrogen of the cheeses A, B and C were close to each other but far more extensive than the control cheese. The proteolytic capacities of the strains employed in the cheeses A, B and C were superior to that of raw milk flora. To conclude, any of the combinations of the wild-type strains could be used in the production of Urfa cheese from pasteurized ewe's milk, as long as the safe use of enterococcal strains is assured.

Small Ruminant Research, 2013

ABSTRACT Fresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 9... more ABSTRACT Fresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 90:10; 80:20; 70:30 (ovine:caprine). They were preserved by two methods: (1) dry salted for 12 h, and (2) scalded in boiling whey for 5 min and ripened for 240 days. The basic composition of ovine cheese did not significantly differ from cheese, in which part of the sheep milk was replaced by goat's milk. The composition of dry salted cheese was in general similar with scalded cheese for chemical compositions and volatile compounds. Alcohols were quantitatively the most abundant chemical family found in the Urfa cheese, and their concentration were 37.91-53.48 mu g 100 g(-1) fresh cheese, especially more marked in the mature cheeses (56.21-121.54 mu g 100 g(-1) cheese). After 3 months, the concentration of volatile compounds and their contents of Urfa cheese generally decreased. Thus, Urfa cheese could be matured until 90 days in brine without affecting the concentration of volatile compounds. The partial substitution of ovine milk with caprine milk by up to 10 and 20% did not generally change volatile characteristics of the cheese. However, 30% substitution of ovine milk with caprine milk increased hexanoic, octanoic, decanoic acids, 2-methyl-pentanal, 2-butanone, 2-heptanone, 2-nonanone, methyl butanoate, and decreased acetic acid, 3-methyl-butanal, heptanal, 3-hydroxy-2 butanone, and methyl-2-methyl-butanoate.

International Dairy Journal, 2009

The viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 microencapsulat... more The viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 microencapsulated by either an extrusion or an emulsion technique and used in white-brined cheese was monitored. Both microencapsulation techniques were effective in keeping the numbers of probiotic bacteria higher than the level of the therapeutic minimum (>10 7 cfu g À1). While the counts of probiotic bacteria decreased approximately 3 log in the control cheese in which probiotics were used as free cells, the decrease was more limited in the cheeses containing microencapsulated cells (approximately 1 log). Medium-and long-chain free fatty acid contents of the cheeses with immobilized probiotics were much higher than in the control cheese. Similarly, cheeses made with immobilized probiotics contained higher acetaldehyde and diacetyl levels than the control. Experimental cheeses containing microencapsulated probiotics were not different from the control cheese in terms of sensory properties.

International Dairy Journal, 2007

This study investigated the physical, chemical and sensory characteristics of non-fat yogurts tre... more This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L À1. Also, the effect of enzyme inactivation prior to fermentation on the selected properties of the yogurts was studied. Acid development rate was reduced with increasing MTGase doses. Cross-linking of milk proteins by MTGase had a growth-slowing effect on yogurt starter bacteria, which was more pronounced at higher concentrations. Physical properties of the yogurts were improved by MTGase throughout 21-day storage; on the contrary, the production of acetaldehyde was slowed down by increasing MTGase concentrations during the same period. Principal component analysis (PCA) and hierarchial cluster analysis (HCA) clearly differentiated the samples with added MTGase at lower (p0.3 g L À1) and higher (0.4-0.5 g L À1) concentrations regarding the physical and sensory properties. The physical and sensory properties of non-fat set yogurt could be improved by incorporating MTGase up to a level of 0.3 g L À1 .

Journal of Dairy Research, 2014

The effects of use of adjunct cultures (Lactobacillus helveticusandLb. casei) and ripening temper... more The effects of use of adjunct cultures (Lactobacillus helveticusandLb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especiallyLb. helveticus) and ripened at 12 °C....

Milchwissenschaft

Development of proteolysis in probiotic white-brined cheese with added Lactobacillus acidophilus ... more Development of proteolysis in probiotic white-brined cheese with added Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 as adjunct culture either in microencapsulated form or in free state was investigated. Cheese samples were stored at 4°C for 90 days and variations in the counts of probiotic bacteria and development of proteolysis were evaluated throughout ripening period. Microencapsulation techniques were effective in keeping counts of Lb. acidophilus LA-5 and B. bifidum BB-12 high enough for therapeutic minimum. It was also seen that microencapsulation slowed the development of proteolysis. The concentration of nitrogeneous fractions in the cheese with added free pro-biotic cells were higher than the other cheeses.

Yazar(lar) (Author(s)): Mehmet Şükrü KARAKUŞ1, Hüseyin Avni KIRMACI2, A. Ferit ATASOY3 1 ORCID ID... more Yazar(lar) (Author(s)): Mehmet Şükrü KARAKUŞ1, Hüseyin Avni KIRMACI2, A. Ferit ATASOY3 1 ORCID ID: 0000-0002-1805-8206 2 ORCID ID: 0000-0002-6864-764X 3 ORCID ID: 0000-0002-3390-1177 Bu makaleye şu şekilde atıfta bulunabilirsiniz (To cite to this article): Karakuş M.Ş., Kırmacı H.A., Atasoy A.F., “Stevia Özü İlavesinin Çilek Aromalı Acidophilus-Bifidus Yoğurtlarının Bazı Fizikokimyasal ve Duyusal Özellikleri Üzerine Etkileri”, Harran Üniversitesi Mühendislik Dergisi, 4(2): 59-68, (2019).

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 2021

Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt al... more Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt altına alınmasını ve bölgede gastronomi turizminin geliştirilmesini amaçlamaktadır. Yöntem: Çalışmada; Nogay Türklerinin geleneksel kültürü, yemek kültürü ve yemekleri incelenmiş, geleneksel Nogay yemekleri reçeteleri ile sunulmuştur. Nitel araştırma deseninin benimsendiği çalışma, Konya'nın Seyitahmetli, Ağılbaşı (Mandıra), Köstengil ve Kırkkuyu köylerinde yaşayan 21 Nogay Türkü ile gerçekleştirilmiştir. Çalışmada, yarı yapılandırılmış görüşme formu kullanılmış ve örneklem kartopu örnekleme yöntemi ile seçilmiştir. Bulgular: Nogayların ağırlıklı olarak et ve tahıl ürünleri ile beslendiklerini, ayrıca geleneksel yemeklerinin büyük çoğunluğunu geçmişten bugüne kadar sürdürdüklerini göstermektedir. Araştırma sonucunda ulaşılan yemek reçeteleri; çorbalar, hamur yemekleri, börek ve ekmekler, pilavlar, içecekler ve diğer başlıkları şeklinde gruplandırılarak incelenmiştir. Çalışma, geleneksel özelliklerini sürdürmekte olan Nogay yemek kültürünün önemli bir gastronomi turizmi potansiyeli taşıdığını göstermektedir. Tartışma: Bu bağlamda çalışmada, bölgede (Seyitahmetli, Ağılbaşı (Mandıra), Köstengil, Kırkkuyu köyleri) gastronomi turizminin geliştirilmesine yönelik önerilere yer verilmiştir. Türkiye'nin farklı etnik kültürlere ev sahipliği yapması göz önüne alındığında bu çalışmanın gastronomi turizmi potansiyeli olan farklı etnik grupların yemek kültürlerinin ortaya çıkarılması açısından önem taşıdığı düşünülmektedir.

Uluslararası türk dünyası turizm araştırmaları dergisi, Dec 31, 2021

Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt al... more Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt altına alınmasını ve bölgede gastronomi turizminin geliştirilmesini amaçlamaktadır. Yöntem: Çalışmada; Nogay Türklerinin geleneksel kültürü, yemek kültürü ve yemekleri incelenmiş, geleneksel Nogay yemekleri reçeteleri ile sunulmuştur. Nitel araştırma deseninin benimsendiği çalışma, Konya'nın Seyitahmetli, Ağılbaşı (Mandıra), Köstengil ve Kırkkuyu köylerinde yaşayan 21 Nogay Türkü ile gerçekleştirilmiştir. Çalışmada, yarı yapılandırılmış görüşme formu kullanılmış ve örneklem kartopu örnekleme yöntemi ile seçilmiştir. Bulgular: Nogayların ağırlıklı olarak et ve tahıl ürünleri ile beslendiklerini, ayrıca geleneksel yemeklerinin büyük çoğunluğunu geçmişten bugüne kadar sürdürdüklerini göstermektedir. Araştırma sonucunda ulaşılan yemek reçeteleri; çorbalar, hamur yemekleri, börek ve ekmekler, pilavlar, içecekler ve diğer başlıkları şeklinde gruplandırılarak incelenmiştir. Çalışma, geleneksel özelliklerini sürdürmekte olan Nogay yemek kültürünün önemli bir gastronomi turizmi potansiyeli taşıdığını göstermektedir. Tartışma: Bu bağlamda çalışmada, bölgede (Seyitahmetli, Ağılbaşı (Mandıra), Köstengil, Kırkkuyu köyleri) gastronomi turizminin geliştirilmesine yönelik önerilere yer verilmiştir. Türkiye'nin farklı etnik kültürlere ev sahipliği yapması göz önüne alındığında bu çalışmanın gastronomi turizmi potansiyeli olan farklı etnik grupların yemek kültürlerinin ortaya çıkarılması açısından önem taşıdığı düşünülmektedir.

International Journal of Dairy Technology, 2008

The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by... more The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90-day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (10 7 cfu/g).

Harran Üniversitesi mühendislik dergisi, Aug 5, 2019

Bu çalışmada çilek aromalı probiyotik yoğurt üretiminde şeker yerine doğal bir tatlandırıcı olan ... more Bu çalışmada çilek aromalı probiyotik yoğurt üretiminde şeker yerine doğal bir tatlandırıcı olan ve prebiyotik lif içeren stevia özü kullanım olanakları araştırılmıştır. Bu amaçla 8 adet (A: %10 şeker (kontrol), B: %2.5 stevia özü, C: %2 stevia özü, D: %1.5 stevia özü, E: %5 şeker+%1.25 stevia özü, F: %5 şeker+%1 stevia özü, G: %5 şeker+%0.75 stevia özü, H: %0 şeker (kontrol)) yoğurt üretilmiştir. Üretimi yapılan yoğurtlarda depolamanın 1., 7., 14. ve 21. günlerinde fizikokimyasal ve duyusal özellikler belirlenmiştir. Depolama sırasında yoğurt örneklerinin kurumadde, pH, titrasyon asitliği ve tat-aroma değerlerinde değişim gözlemlenmemiştir (p>0.05). Genel olarak stevia özü ilavesinin yoğurtların serum ayrılmasını azalttığı, viskozite değerleri üzerinde olumlu etki gösterdiği belirlenmiştir. Duyusal değerlendirmede A yoğurdu en yüksek puanı almış ve ilave edilen stevia özü miktarı artışı tat-aromayı olumsuz etkilemiştir. Çalışma sonunda çilek aromalı probiyotik yoğurt üretiminde şeker yerine %2 stevia özü kullanımının uygun olacağı sonucuna varılmıştır.

International Journal of Dairy Technology, Feb 1, 2010

During the last decade, consumers' approach to healthy foods has changed dramatically, and today ... more During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairybased functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.

International Journal of Dairy Technology, 2015

In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese ma... more In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese made from sheep's milk was performed using biochemical, phenotypic and genotypic methods. According to the results obtained, the percentage distributions of the lactic acid bacteria isolated were as follows: 48.95% Enterococcus spp., 40.55% Lactococcus spp., 9.10% Lactobacillus spp., 0.69% Streptococcus spp. and 0.69% Leuconostoc spp. The majority of lactococcal isolates showed an atypical phenotype of growing in the presence of 6.5% NaCl. Acidification and bacteriocin production were also determined for each isolate. Four strains showed bacteriocin activity.

International Journal of Dairy Technology, 2011

The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-bri... more The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white-brined cheese.

Italian Journal of Food Science

In this study, lipase and protease enzymes were encapsulated in ?-carrageenan, gellan and sodium ... more In this study, lipase and protease enzymes were encapsulated in ?-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that ?-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with ?-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

Development and Manufacture of Yogurt and Other Functional Dairy Products, 2009

International Journal of Dairy Technology, 2010

During the last decade, consumers’ approach to healthy foods has changed dramatically, and today ... more During the last decade, consumers’ approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers’ interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy‐based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy‐based beverage sector.

International Journal of Dairy Technology, 2012

In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using... more In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

International Journal of Dairy Technology, 2011

The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lacto... more The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.

Encyclopedia of Food Microbiology, 1999

Small Ruminant Research, 2014

The evolution of proteolysis in Urfa cheese made from ewe's milk by using various combinations of... more The evolution of proteolysis in Urfa cheese made from ewe's milk by using various combinations of wild-type strains of Lactococcus lactis (strain 1B4), Lactococcus garvieae (strain IMAU 50157), Enterococcus faecalis (strain KLDSO.0341), Enterococcus faecium (strain ATCC 19434) and Enterococcus durans (strain IMAU 60200) was monitored for 180 days. The strains used in the study were isolated from traditional raw ewe's milk Urfa cheese and characterized by phenotypic and genotypic studies previously. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurized milk. These are: cheese A (strains 1B4 + ATCC 19434 + IMAU 50157), cheese B (strains 1B4 + IMAU 60200 + ATCC 1934) and cheese C (strains ATCC 19434 + 1B4 + IMAU 50157 + IMAU 60200 + KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. Proteolysis in the cheeses was evaluated using urea-PAGE of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble (EtOH-i) and ethanol-soluble (EtOH-s) nitrogen fractions. The variations in water soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) were also monitored during ripening as well as gross compositions of the cheeses. Results indicated that the degradation of casein fractions were faster in the cheeses A, B and C than the control. The peptide profiles of 70% EtOH-i and EtOH-s nitrogen of the cheeses A, B and C were close to each other but far more extensive than the control cheese. The proteolytic capacities of the strains employed in the cheeses A, B and C were superior to that of raw milk flora. To conclude, any of the combinations of the wild-type strains could be used in the production of Urfa cheese from pasteurized ewe's milk, as long as the safe use of enterococcal strains is assured.

Small Ruminant Research, 2013

ABSTRACT Fresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 9... more ABSTRACT Fresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 90:10; 80:20; 70:30 (ovine:caprine). They were preserved by two methods: (1) dry salted for 12 h, and (2) scalded in boiling whey for 5 min and ripened for 240 days. The basic composition of ovine cheese did not significantly differ from cheese, in which part of the sheep milk was replaced by goat's milk. The composition of dry salted cheese was in general similar with scalded cheese for chemical compositions and volatile compounds. Alcohols were quantitatively the most abundant chemical family found in the Urfa cheese, and their concentration were 37.91-53.48 mu g 100 g(-1) fresh cheese, especially more marked in the mature cheeses (56.21-121.54 mu g 100 g(-1) cheese). After 3 months, the concentration of volatile compounds and their contents of Urfa cheese generally decreased. Thus, Urfa cheese could be matured until 90 days in brine without affecting the concentration of volatile compounds. The partial substitution of ovine milk with caprine milk by up to 10 and 20% did not generally change volatile characteristics of the cheese. However, 30% substitution of ovine milk with caprine milk increased hexanoic, octanoic, decanoic acids, 2-methyl-pentanal, 2-butanone, 2-heptanone, 2-nonanone, methyl butanoate, and decreased acetic acid, 3-methyl-butanal, heptanal, 3-hydroxy-2 butanone, and methyl-2-methyl-butanoate.

International Dairy Journal, 2009

The viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 microencapsulat... more The viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 microencapsulated by either an extrusion or an emulsion technique and used in white-brined cheese was monitored. Both microencapsulation techniques were effective in keeping the numbers of probiotic bacteria higher than the level of the therapeutic minimum (>10 7 cfu g À1). While the counts of probiotic bacteria decreased approximately 3 log in the control cheese in which probiotics were used as free cells, the decrease was more limited in the cheeses containing microencapsulated cells (approximately 1 log). Medium-and long-chain free fatty acid contents of the cheeses with immobilized probiotics were much higher than in the control cheese. Similarly, cheeses made with immobilized probiotics contained higher acetaldehyde and diacetyl levels than the control. Experimental cheeses containing microencapsulated probiotics were not different from the control cheese in terms of sensory properties.

International Dairy Journal, 2007

This study investigated the physical, chemical and sensory characteristics of non-fat yogurts tre... more This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L À1. Also, the effect of enzyme inactivation prior to fermentation on the selected properties of the yogurts was studied. Acid development rate was reduced with increasing MTGase doses. Cross-linking of milk proteins by MTGase had a growth-slowing effect on yogurt starter bacteria, which was more pronounced at higher concentrations. Physical properties of the yogurts were improved by MTGase throughout 21-day storage; on the contrary, the production of acetaldehyde was slowed down by increasing MTGase concentrations during the same period. Principal component analysis (PCA) and hierarchial cluster analysis (HCA) clearly differentiated the samples with added MTGase at lower (p0.3 g L À1) and higher (0.4-0.5 g L À1) concentrations regarding the physical and sensory properties. The physical and sensory properties of non-fat set yogurt could be improved by incorporating MTGase up to a level of 0.3 g L À1 .

Journal of Dairy Research, 2014

The effects of use of adjunct cultures (Lactobacillus helveticusandLb. casei) and ripening temper... more The effects of use of adjunct cultures (Lactobacillus helveticusandLb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especiallyLb. helveticus) and ripened at 12 °C....

Milchwissenschaft

Development of proteolysis in probiotic white-brined cheese with added Lactobacillus acidophilus ... more Development of proteolysis in probiotic white-brined cheese with added Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 as adjunct culture either in microencapsulated form or in free state was investigated. Cheese samples were stored at 4°C for 90 days and variations in the counts of probiotic bacteria and development of proteolysis were evaluated throughout ripening period. Microencapsulation techniques were effective in keeping counts of Lb. acidophilus LA-5 and B. bifidum BB-12 high enough for therapeutic minimum. It was also seen that microencapsulation slowed the development of proteolysis. The concentration of nitrogeneous fractions in the cheese with added free pro-biotic cells were higher than the other cheeses.

Yazar(lar) (Author(s)): Mehmet Şükrü KARAKUŞ1, Hüseyin Avni KIRMACI2, A. Ferit ATASOY3 1 ORCID ID... more Yazar(lar) (Author(s)): Mehmet Şükrü KARAKUŞ1, Hüseyin Avni KIRMACI2, A. Ferit ATASOY3 1 ORCID ID: 0000-0002-1805-8206 2 ORCID ID: 0000-0002-6864-764X 3 ORCID ID: 0000-0002-3390-1177 Bu makaleye şu şekilde atıfta bulunabilirsiniz (To cite to this article): Karakuş M.Ş., Kırmacı H.A., Atasoy A.F., “Stevia Özü İlavesinin Çilek Aromalı Acidophilus-Bifidus Yoğurtlarının Bazı Fizikokimyasal ve Duyusal Özellikleri Üzerine Etkileri”, Harran Üniversitesi Mühendislik Dergisi, 4(2): 59-68, (2019).

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 2021

Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt al... more Bu çalışma Nogay Türklerinin yemek kültürünün incelenmesini ve Nogay yemek reçetelerinin kayıt altına alınmasını ve bölgede gastronomi turizminin geliştirilmesini amaçlamaktadır. Yöntem: Çalışmada; Nogay Türklerinin geleneksel kültürü, yemek kültürü ve yemekleri incelenmiş, geleneksel Nogay yemekleri reçeteleri ile sunulmuştur. Nitel araştırma deseninin benimsendiği çalışma, Konya'nın Seyitahmetli, Ağılbaşı (Mandıra), Köstengil ve Kırkkuyu köylerinde yaşayan 21 Nogay Türkü ile gerçekleştirilmiştir. Çalışmada, yarı yapılandırılmış görüşme formu kullanılmış ve örneklem kartopu örnekleme yöntemi ile seçilmiştir. Bulgular: Nogayların ağırlıklı olarak et ve tahıl ürünleri ile beslendiklerini, ayrıca geleneksel yemeklerinin büyük çoğunluğunu geçmişten bugüne kadar sürdürdüklerini göstermektedir. Araştırma sonucunda ulaşılan yemek reçeteleri; çorbalar, hamur yemekleri, börek ve ekmekler, pilavlar, içecekler ve diğer başlıkları şeklinde gruplandırılarak incelenmiştir. Çalışma, geleneksel özelliklerini sürdürmekte olan Nogay yemek kültürünün önemli bir gastronomi turizmi potansiyeli taşıdığını göstermektedir. Tartışma: Bu bağlamda çalışmada, bölgede (Seyitahmetli, Ağılbaşı (Mandıra), Köstengil, Kırkkuyu köyleri) gastronomi turizminin geliştirilmesine yönelik önerilere yer verilmiştir. Türkiye'nin farklı etnik kültürlere ev sahipliği yapması göz önüne alındığında bu çalışmanın gastronomi turizmi potansiyeli olan farklı etnik grupların yemek kültürlerinin ortaya çıkarılması açısından önem taşıdığı düşünülmektedir.