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    High-pressure processing of Turkish white cheese for microbial inactivation
    (Int Assoc Food Protection, 2008) Evrendilek, G. Akdemir; Koca, N.; Harper, J. W.; Balasubramaniam, V. M.
    High-pressure processing (HPP) of Turkish white cheese and reduction of Listeria monocytogenes, total Enterobacteriaceae. total aerobic mesophilic bacteria, total molds and yeasts, total Lactococcus spp., and total Lactobacillus spp. were investigated. Cheese samples were produced from raw milk and pasteurized milk and were inoculated with L. monocytogenes after brining. Both inoculated (ca. 10(7) to 10(8) CFU/g) and noninoculated samples were subjected to HPP in a high-pressure food processor at 50 to 600 MPa for 5 and 10 min at 25 degrees C. Reductions in L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp.. and Lactobacillus spp. in both pasteurized- and raw-milk cheese samples and reductions in total molds and yeasts and total Enterobacteriaceae counts in raw-milk cheese samples increased with increased pressure (P <= 0.05). The maximum reduction of the L. monocytogenes count, ca. 4.9 log CFU/g, was obtained at 600 MPa. Because of the. highly inhibitory effect of pasteurization, the total molds and yeasts and total Enterobacteriaceae counts for the cheese samples produced from pasteurized milk were below the detection limit both before and after HPP There was no significant difference in inactivation of L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. under the same treatment conditions for the raw milk and pasteurized milk cheeses and for 5- and 10-min treatment times (P > 0.05). No significant change was detected in pH or water activity of the samples before and after HPP Our findings suggest that HPP can be used effectively to reduce the microbial load in Turkish white cheese.
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    Processing of Fruits and Fruit Juices by Novel Electrotechnologies
    (Springer, 2012) Evrendilek, G. Akdemir; Baysal, T.; Icier, F.; Yildiz, H.; Demirdoven, A.; Bozkurt, H.
    Recent demands from consumers for fresh-like quality foods with less and/or no artificial additives have introduced innovative processing technologies. These technologies due to their potential for food processing with preservation of important properties may cause to introduce new products in the market, to improve the competitiveness of the food, to eliminate the use of some artificial food additives, and to reduce energy cost. Pulsed electric fields for microbial and enzyme inactivation, shelf-life extension, moderate electric fields for yield and extraction, and ohmic heating are among these novel technologies that are based on the application of electric current on food materials. It has been well established that these technologies can successfully be applied to different food products. Among all, fruit juices have special importance due to the suitability of their physical properties to be processed by the electrotechnologies. This article covers the fundamentals of these technologies, their current use, research activities, and trends.