Yazar "Uysal H.R." seçeneğine göre listele

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  • Küçük Resim Yok
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    Fermented probiotic beverages produced with reconstituted whey and cow milk: Sensorial and rheological properties
    (TeknoScienze, 2015) Akpinar A.; Torunoglu F.A.; Yerlikaya O.; Kinik O.; Akbulut N.; Uysal H.R.
    In this research, fermented whey beverages which contain two combined probiotic cultures and one lactic culture (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Streptococcus thermophilus) were produced and their rheological and sensorial properties were investigated. Reconstituted whey was prepared as 9 % total solids and pasteurized at 65°C for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk in the 0:100, 50:50, 70:30, 100:0, proportions respectively and these mixtures were inoculated with the mentioned cultures. It was seen that the sample produced with only cow milk, had the highest rate. In terms of rheological characteristics, apparent viscosities of samples produced by using reconstituted whey were lower than the samples containing cow milk. It was found that higher milk content resulted higher values of viscosity. It was seen that synersis in samples produced with reconstituted whey was higher than samples containing cow milk. The assessments showed that beverages produced executively with the reconstituted whey had the lowest scores in terms of sensory properties. Consequently, it is clear that use of these two probiotic bacteria was appropriate for fermented milk and whey beverage production.
  • Küçük Resim Yok
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    The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions [Farklı modifiye atmosfer koşulları ıle paketlenen sepet peynirinin aroma bileşenleri, serbest yağ asitleri kompozisyonu ve mikrobiyolojik özellikleri]
    (Veteriner Fakultesi Dergisi, 2017) Akpinar A.; Yerlikaya O.; Kinik Ö.; Kahraman C.; Korel F.; Uysal H.R.
    The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better. © 2017, Veteriner Fakultesi Dergisi.