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    Effective Environmental Factors on Milk Composition, Rennet Coagulation Time and Urea Content of in Anatolian Buffaloes Milk of Ilikpinar Village Hatay Province
    (Int Buffalo Information Ctr, 2013) Sekerden, Ozel; Avsar, Yahya Kemal
    The objectives of this study were to investigate determining environmental factors on composition, renneting time, urea concentration, acidity, density and pH of Anatolian Buffaloes milk. As a total of 115 milk samples from 53 cows that were calved in 2004 and 2005 in 8 units of Ilikpinar Village were collected in morning milkings in June, September, December and March. The cows were on their lactation days 30 +/- 15, 60 +/- 15, 90 +/- 15, 120 +/- 15, 150 +/- 15, 180 +/- 15, 210 +/- 15, 240 +/- 15 and 270 +/- 15. The milk samples were analysed for total dry matter, fat, protein, ash, density, pH, acidity, renneting time and urea content. Rennet coagulation time, urea, protein and fat contents were determined using Berridge, photometric, formol titration and Gerber methods, respectively. Data were classified as follows; lactation stages: 1 (30 +/- 15, 60 +/- 15, 90 +/- 15 days): 2 (120 +/- 15, 150 +/- 15, 180 +/- 15): 3 (210 +/- 15, 240 +/- 15, 270 +/- 15); calving year: 1 (2004), 2 (2005); calving season: 1 (January-May), 2 (September and October); month of samples collection: 1 (June), 2 (September), 3 (December), 4 (March); lactation order: 1 and 2 : 1, 3 and 4: 2, 5 and 6: 3. Effects of environmental factors on each variable were investigated separately and analysed using analysis of variance. Production mount on all the characteristics; calving year and lactation stage on most of the characteristics; lactation order on fat and protein contents; unit and calving season on some of the characteristics were found to be effective significantly.
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    MILK FAT GLOBULE SIZE, POWDER HYDRATION TIME, PARA-?-CASEIN CONTENT AND TEXTURAL PROPERTIES OF RECOMBINED WHITE-BRINED CHEESE PRODUCED BY DIRECT RECOMBINATION SYSTEM
    (Wiley, 2010) Avsar, Yahya Kemal
    In this study, effects of milk fat globule size, aging and the amount of para-kappa-casein on textural properties of white-brined cheese during a ripening period of 30 days were investigated. The cheese was produced from a cheese base containing approximately 40% total solids, 14% protein and 16.5% milk fat. Cheese base was mixed with a laboratory scale mixer and/or homogenized at different pressures (5 and 10 MPa) to provide different milk fat globule sizes. Different batches of cheese bases were renneted after having been aged for 0, 8, 16 and 24 h at 4C. Cheeses bases were renneted at different temperatures (10, 20 or 30C) to ensure different amounts of para-kappa-casein on coagulation. Results showed that textural properties of the experimental cheese deteriorated with decreasing milk fat globule size, and cheese became softer and more fragile. However, aging the cheese base for 8 h improved textural properties. Although lowering the renneting temperature increased the amount o f para-kappa-casein content of cheese base before gelation was achieved, this procedure also failed to improve textural properties of the experimental cheeses. This study indicates the importance of the process variables explored to understanding changes in and improving textural properties of recombined white-brined cheese.
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    Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time
    (Elsevier Sci Ltd, 2016) Evrendilek, Gulsun Akdemir; Avsar, Yahya Kemal; Evrendilek, Fatih
    Effects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a function of the treatment times of 0, 66, 131, and 210 mu s. The PEF treatment time of 131 mu s on average led consistently to the least loss of most compounds. Significantly enhanced or no significant changes in the sensory properties were found as a function of the PEF treatment times. The most influential sensory predictor of the 28 MLR models was flavour, while the aroma compound most influential on the sensory properties of aftertaste, flavour, sweetness, and overall acceptance was octadecanoic acid. Monte Carlo simulations were used for the probabilistic assessments of stochastic variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar. (C) 2015 Elsevier Ltd. All rights reserved.
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    Occurrence, genetic characterization and antimicrobial resistance of extended spectrum ?-lactamase producing Escherichia coli isolated from Surk samples, a traditional turkish cheese
    (Springer, 2016) Kurekci, Cemil; Arkadas, Muge; Avsar, Yahya Kemal
    This study was carried out to provide information regarding the presence of extended spectrum beta-lactamase (ESBL) producing Escherichia coli isolated from Surk cheese samples. For this purpose, ESBL-producing E. coli strains were isolated from 87 Surk samples and isolates were screened for the common ESBL-types, presence of integrons and sul genes via PCR. All ESBL-producing E. coli strains were also allotted to phylogenetic groups and typed by PFGE. Twelve ESBL-producing E. coli (13.8 %) displayed eight distinct PFGE profiles and were exhibited resistance to tetracycline (41.7 %), trimethoprim-sulfamethoxazole (25 %), doxycycline (25 %) and chloramphenicol (16.7 %). Eleven isolates carried the bla (CTX-M-15) gene (n = 7) and bla (CTX-M-15) + bla (TEM-1) genes (n = 4). Eleven isolates carried class1 and 2 integrons (intl1, 9 isolates and intl1 + intl2, two isolates) whereas four isolates carried sul1 (n = 2) and both sul1 + sul2 (n = 2) genes. The current study revealed a high rate of E. coli producing CTX-M-15 enzymes indicating a significant source for this organism in humans.
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    Volatile and odour-active compounds of Tuzlu Yoghurt
    (Asian Journal Of Chemistry, 2008) Kaypak, Deniz; Avsar, Yahya Kemal
    The objective of this study was to identify volatile and odour-active compounds of Tuzlu yoghurt obtained by direct solvent extraction and high vacuum distillation, based on gas chromatography/mass spectrometer and gas chromatography/ olfactometry. 56 Volatile compounds were identified (7 ketones, 7 aldehydes, 5 esters, 14 alcohols, 3 terpenes, 4 lactones, 4 miscellaneous and 12 free fatty acids) by gas chromatography/ mass spectrometery, and 6 (1 ketone, 4 aldehydes and I sulphurous compound) by gas chromoatography/olfactomatery. 29 Compounds were found to be odour-active. Ethyl butanoate, methional in neutral/basic fraction and ethanoic, butanoic and hexanoic acids in the acidic fractions appeared to be the most potent odour-active compounds. The detection of odour-active compounds by this study may be promising for the certification of traditional yoghurt products as Protected Designation of Origin.