İlHan Gün

In this study, the production of Höşmerim cheese, one of the traditional cheeses of Burdur province, and some of its quality characteristics during 90 days of storage in different packages were investigated. The cheeses were packaged in vacuum, non-vacuum polyethylene packaging, and modified atmosphere packaging (MAP) environments, and the chemical, biochemical, microbiological, taste profile, and sensory aspects of the product were examined over the shelf life. There were no significant differences in pH, dry matter, fat, fat in dry matter, salt, salt in dry matter, or protein contents across the experimental groups. However, total aerobic mesophilic bacteria and yeast- mould counts were greater in samples maintained in polyethylene packaging without vacuum than in samples stored with vacuum and MAP. The hydroxy methyl furfural level of the brownish-yellow cheese was determined to be between 163.34-186.2 mol/L, and all sample values decreased during storage. According to the CIE colour system, the L* value varied from 47.44 to 48.82, the a* value from 9.65 to 10.34, and the b* value from 9.6 to 11.26. The samples preserved with MAP showed a shift towards a white look on the surface after the 60th day. Höşmerim cheese may be stored in the refrigerator for 60 days as long as the packaging is not opened, after which mould development is seen. As a result, it was established that samples packaged using the vacuuming or MAP process may be preserved for a longer period of time.

Bu çalışma, ayran üretiminde depolama sırasında aroma bileşiklerinin gelişimi ve duyusal özellikler üzerindeki belirli tür ve oranlardaki diyet lifi ilavesinin etkilerini araştırmıştır. Çalışma, depolama sırasında asetaldehit, asetoin ve diasetil miktarlarının azaldığını, ancak etanol içeriklerinin önemli ölçüde arttığını bulmuştur. Çalışma ayrıca, ayranın parlak renginin ilave edilen diyet lifinin türüne ve oranına bağlı olarak değiştiğini belirlemiştir. Diyet lifi konsantrasyonundaki artış nedeniyle P ve B gruplarında L değerleri azalırken, Y grubunda artmıştır. a* ve b* renk değerlerine göre, ürün rengi porselen beyazından daha sarımsı krem rengine dönüşmüştür. Araştırma bulguları, yulaf lifi ilavesinin, ürünün kıvamını ve koyulaşmasını artırmada diğer liflerin ilavesinden daha etkili olduğunu göstermiştir. Kruskal-Wallis analizine göre, gruplar arasında ve depolama süresi boyunca homojen yapı değerlerinde önemli farklılıklar bulunmuştur. Depolama sonunda, K ve P1 grupları en yüksek genel memnuniyet puanlarını almıştır. Çalışma, diyete lif eklenmiş ayranın uzun süreli (21 gün) saklamaya kıyasla kısa süreli (7 gün) saklama için daha uygun olduğu sonucuna varmıştır. Ayrıca, diyete lif eklenmiş ayranın besin değeri açısından uygun bir içecek olduğu ve tadı ve aroması bakımından genel olarak kabul gördüğü de tespit edilmiştir.

This study investigates the innovative use of geographical indication (GI) products—Kars Kashar cheese and Kars honey—in ice cream production to enhance sensory characteristics and introduce new product variations. The primary objective was to formulate distinctive ice cream recipes incorporating these traditional local ingredients and evaluate their sensory profiles to assess their potential as premium offerings in modern gastronomy. This research underlines the practical implications of leveraging GI products for food innovation, contributing to both cultural preservation and economic sustainability. Sensory analysis revealed that specific formulations achieved high acceptability, underscoring the potential for expanding the range of dairy‐based desserts with region‐specific flavors. The study evaluated nine different ice cream recipes incorporating Kars Kashar cheese and Kars honey to enhance sensory and structural qualities. Recipes 6, 8, and 9 showed the best structural properties, with no detectable sandy or dry textures. Most recipes, except Recipe 3, were free from undesirable odors such as bitterness, yeast, and mold, with Recipe 5 scoring highest in overall aroma ( = 4.80). Recipe 6 stood out as the top performer in terms of overall flavor ( = 4.60), followed by Recipe 7 ( = 4.40) and Recipe 3 ( = 4.25). These results emphasize the effectiveness of using local, high‐quality ingredients to achieve desirable sensory attributes in innovative dairy products.

Research background. In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L). Experimental approach. Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, Lactococcus spp. and Lactobacillus spp. as well as sensory and textural properties were analysed during 15 days storage. Results and conclusions. The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable. Novelty and scientific contribution. Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.

The present study aimed to determine the physical, chemical, and textural properties of goatskin used in the production of Tulum cheese and the traditional and industrial ripening conditions. Natural ripening conditions (caves) and some parameters (temperature, humidity, oxygen, and CO2 values) of the cold storage of the dairy plants were examined between March and October. It was determined that the temperature and moisture content of the natural cave where cheese ripening was carried out was different from that of the dairy factory storage conditions. The oxygen and carbon dioxide ratios were similar in both ripening conditions. The effects of skin thickness, fat, and skin structure, especially tensile strength, elongation break, tear strength, air, water vapor, and oxygen permeability properties were statistically significant. The goatskins' tensile strength, elongation at break and tear strength values were 9.16-36.48 daN, 22.57-81.57 N, and 35.4-150.28 N/mm, respectively. When used as a casing material for the ripening of Tulum cheese, the effect of the skin's properties such as Oxygen, water vapor, and air permeability on the product was found to be significant. The present study determined that goatskin's outward air permeability was 6.6-10.95 times higher than the inward air permeability.

Diyet lifleri, tüketici sağlığı üzerine olumlu etkilerinden dolayı kullanımı giderek popülerleşmektedir. Çalışmamızda ayran üretiminde psyllium, bezelye ve yulaf kullanımı araştırılmıştır. Farklı konsantrasyonlarda diyet lifleri içeren ayran örnekleri +4 °C’de 21 gün boyunca depolanmıştır. Depolamanın 1., 7., 15. ve 21. günlerinde pH, titrasyon asitliği, kuru madde, kül, yağ, protein, viskozite, tirozin, mineral madde (sodyum, kalsiyum, potasyum, fosfor ve magnezyum) gibi fiziko-kimyasal ve maya-küf, toplam mezofil bakteri, Lactobacillus bulgaricus ve Streptococcus thermophilus sayımı gibi mikrobiyolojik analizler yapılmıştır. Yapılan analizler sonucunda psyllium, bezelye ve yulaf liflerinin ayranda kullanımının mümkün olabileceği ve bu sayede günlük diyet lifi ihtiyacını süt ürünlerinden almak isteyen tüketiciler için alternatif yeni bir fonksiyonel süt ürünü olacağı düşünülmektedir.

This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, and overrun of the samples. However, molecular ice-creams, in particular, have a softer structure since they contain tiny ice crystals, and the first dripping and full melting time was realized in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. It was observed that the volatile compound profiles of the ice-creams were affected differently by ice-cream production techniques. The octanoic, hexanoic, and dodecanoic acid were high-value prominent compounds in all the ice creams. Furthermore, the 14 volatile compounds that are effective in the difference between the ice-creams and their production techniques were determined, which is more important in the ice cream aroma. This is the first study on the change of the volatile compounds, hence the aroma compound profile, in molecular ice-cream production technique. And, it was presented as an innovative approach. Therefore, it is thought to be shed new light on future studies.

In this study, it was aimed to reveal aroma-active compounds and sensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum® analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in Çökelek samples. Butyric acid, Furaneol® and sotolon were identified at high intensities in all cheeses. It was determined that the intensity of butyric acid was higher in Çökelek made from yogurt while the intensities of Furaneol® and sotolon were found to be higher in Çökelek made from milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”, “Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek made from Tuluk yogurt.