Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water-soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry-salting cheeses compared to the other samples on the 90th day of ripening.     

Modification of the renneting process in Berridge substrate by transglutaminase

The influence of enzymatic cross‐linking on the rennet coagulation of Berridge substrate was investigated in the rennet gel samples prepared by three different methods using a microbial Tgase. Protein cross‐linking was carried out at each of three stages: before the addition of rennet, simultaneously with rennet and after the addition of rennet. The results showed that the cross‐linking of milk proteins before the addition of rennet inhibited the primary enzymatic phase of rennet coagulation. It was observed that enzymatic cross‐linking affected both the primary and the secondary phases of rennet coagulation. The most suitable application method was the addition of transglutaminase at the 5th minute after the addition of rennet.     

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose  +  GS, sucrose  +  HFCS and sucrose  +  honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.
The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose  +  GS compared to control and the other samples.

PRACTICAL APPLICATIONS

Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.     

INDIVIDUAL AND SIMULTANEOUS BIOSORPTION OF CHROMIUM (VI) AND NICKEL (II) ONTO DRIED ACTIVATED SLUDGE

The biosorption of chromium(VI) and nickel(II) ions, both singly and in combination, by dried activated sludge was investigated in a batch system as a function of initial pH and single- and dual-metal ion concentrations. The working pH value for single chromium(VI) and nickel(II) biosorption was determined as 1.0 and 4.5, respectively, due to the selective uptake of biomass. Multi component biosorption studies were performed at these two initial pH values. It was observed that the biosorption kinetics and equilibrium uptakes of chromium(VI) and nickel(II) ions in binary mixtures changed due to the initial biosorption pH and the presence of the other component.     

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.