KARGI TULUM PEYNİRİNİN BAZI KİMYASAL, TEKSTÜREL VE MİKROBİYOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

2021 ◽  
Vol 8 (17) ◽  
pp. 127-134
Author(s):  
Çağım Akbulut Çakır ◽  
Tuba Büyüksırıt Bedir ◽  
Özlem İstanbullu Paksoy
Keyword(s):  
Textural Properties ◽  
Buffalo Milk ◽  
Extensive Study ◽  
Microbiological Characteristics ◽  
Texture Parameters ◽  
Traditional Cheese ◽  
Significant Difference ◽  
Tulum Cheese ◽  
Mold And Yeast

Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly consumed in Çorum, Kastamonu, Samsun and Ankara provinces. For the marketing of cheeses, tulums made of sheep and lamb skins are cleaned and cut into small pieces and sewn. Cheese curds, after the whey draining, are pressed into the prepared tulums by being compressed so that there is no airgap in them. Traditional production and sales methods are stil used in Kargı Tulum cheese, therefore standardized products cannot be obtained in every production. For this reason, the stages involved in the traditional cheese production and the packaging material used for ripening affect the chemical and textural properties, microbial load and therefore, quality of the product. There are few number of studies on Kargı Tulum cheese and no extensive study examined the texture and rheological characteristics of it. Cheese texture is influenced by many factors, such as composition, microbiological load, ripening conditions and proteolysis; therefore texture properties should be evaluated together with the chemical and hygenic parameters. In this study, some chemical (pH, titrationacidity, total solids, fat), textural (TPA) and microbiological characteristics (total mesophilic count, mold and yeast counts, coliform) of tulum cheese samples produced according to the tradional method with three replicates were determined. Moisture content of the Kargı Tulum cheese samples were 43.45%, fat content was found % 25.5, pH was 4.55, acidity (lacticacid %) was 2.55. According to TS 3001 Tulum Cheese Standard our Kargı Tulum cheese samples were classified as full fat cheese and our chemical composition results were in accordance with the standard. We found statistically significant differences between cheese samples for all texture parameters measured (firmness, adhessiveness, springiness, gumminess, resilience) except for chewiness. Average total mesophilic aerobic bacteria countwas 6.40 log cfu.g-1 mean mold and yeast counts were found to be 1.07 log cfu.g-1. Coliform group bacteria were not found in the analyzed samples. When microbiological results were compared statistically, it was determined that there was no significant difference between cheese samples.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

2019 ◽  
Vol 26 (2) ◽  
pp. 95-104
Author(s):  
Cristina Segundo ◽  
Alejandra Giménez ◽  
Manuel Lobo ◽  
Laura Iturriaga ◽  
Norma Samman
Keyword(s):  
Thermal Analysis ◽  
Textural Properties ◽  
Gluten Free ◽  
Flow Properties ◽  
Corn Flour ◽  
Layer Cake ◽  
Texture Parameters ◽  
Banana Flour ◽  
Green Banana

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

scholarly journals Some Aspects of the Relationship Between the Quality of Sheep Milk and Dairy Products

2003 ◽  
pp. 12-15
Author(s):  
József Csanádi ◽  
Ottilia Baráné Herczegh ◽  
József Fenyvessy
Keyword(s):  
Raw Milk ◽  
Limit Values ◽  
Sheep Milk ◽  
Texture Parameters ◽  
Traditional Cheese ◽  
Negative Effect ◽  
Quality Of Milk ◽  
Quality Of Products ◽  
The Relationship

The correlation between the quality of raw milk and the quality of milk products is evident. In spite of this fact we can find only a few references contained exact data related sheep milk. In recent paper we investigated the effect of SCC of sheep milk on the cheese yield (semi hard traditional cheese) and certain texture parameters of yoghurt from sheep milk. We wanted to know the relevant limit values of these properties for dairy applications.In our opinion – in the case of the cheese yield – that the strong negative effect can be experienced when SCC is above 700.000-1 million/cm3.In the case of yoghurt from sheep milk the limit values of SCC can be 1 million/cm3 for Adhesivity and Whey draining and 500.000/cm3 for Hardness. Considering these limit values in the selection of milk become materialise the highest quality of products and the economical production.

Preparation of cottage cheese from buffalo milk with different levels of papaya latex

2017 ◽  
Vol 46 (2) ◽  
pp. 128-133
Author(s):  
MS Rana ◽  
MR Hoque ◽  
GK Deb ◽  
TN Nahar ◽  
R Habib ◽  
...  
Keyword(s):  
Dairy Farm ◽  
Buffalo Milk ◽  
Cottage Cheese ◽  
Whole Milk ◽  
Significant Difference ◽  
Papaya Latex ◽  
Carica Papaya Latex ◽  
Different Levels ◽  
Livestock Development

The study was conducted to standardize the desire level of papaya (Carica papaya) latex on quality of cottage cheese prepared from buffalo milk. Cheese sample was prepared using whole milk collected from Lal Teer Livestock Development (BD) Ltd. Dairy farm. This experiment was conducted on five treatments named as sample BC2: buffalo control; A2: 5 drops (0.16g); B2: 6 drops (0.18g); C2: 7 drops (0.21g); and D2:8 drop (0.24g). Overall score of cheese samples, B2 was highest (91.67±0.58) and A2 was lowest (77.67±9.29). Chemical analysis showed that, highest protein value 24.00±1.00 was found in B2 and lowest value 21.00±1.00 was in C2. On the other hand C2 content the maximum fat percent18.00±1.00 and A2 content the minimum fat percent 12.00±1.00. Results indicate that carbohydrate, ash and acidity have significant differences (p<0.01) but non-significant difference was found in total solids and moisture. Cheese from buffalo milk on coagulation time significantly different (p<0.01) but non-significant differences was found in yield.Bang. J. Anim. Sci. 2017. 46 (2): 128-133

scholarly journals Analisis Mutu Pindang Ikan Tongkol (Euthynnus affinis) dengan Teknik Pengolahan Oven Steam

2020 ◽  
Vol 9 (1) ◽  
pp. 21-33
Author(s):  
Rezaldi Hidayat ◽  
Maimun Maimun ◽  
Sukarno Sukarno
Keyword(s):  
Significant Contribution ◽  
Processing Technique ◽  
Cooking Time ◽  
Raw Material ◽  
Sensory Test ◽  
Texture Parameters ◽  
Significant Difference ◽  
Marine Products ◽  
Euthynnus Affinis

Fish has a significant contribution in fulfilling the protein source of Indonesian people. The target in 2019 reached 54.49% in efforts to increase food consumption in all layers by providing high quality Indonesian marine products. There are high-economic fish species, namely tuna, skipjack, mackerel, bloating, flying were the raw material in the processing of boiled fish. Pemindangan was a processing technique and preservation, the purpose of this study is to find out the quality of the steam oven produced by distinguishing the cooking time, by knowing the final product sensory test and proximate test, the final product sensory test shows no difference in each cooking whereas the odor, taste, texture parameters are Significant differences in cooking and proximate testing of the three cooking there is no significant difference (p>0.05) to the quality produced, but the product preferred by consumers was a product with 3 hours of cooking, so the cooking recommended on the use of an oven this steam was 3 hours cooking.

scholarly journals Erzincan Tulum Peyniri

2020 ◽  
Vol 8 (4) ◽  
pp. 932-940
Author(s):  
Ayla Arslaner ◽  
Özgenur Türkmen
Keyword(s):  
Economic Value ◽  
Microbiological Quality ◽  
Production Method ◽  
Factors Affecting ◽  
Physical Chemical ◽  
Production Variability ◽  
Traditional Cheese ◽  
Tulum Cheese ◽  
Cheese Production

Erzincan Tulum cheese with its characteristic taste and aroma is one of the most preferred traditional cheese varieties are those from Turkey. Physical, chemical and microbiological changes that occur during ripening give the cheese characteristics. The characteristics of the Erzincan Tulum cheese are closely related to the geography in where it is produced and the human factors affecting each stage of the production method. However, the lack of a standard in production has prevented Erzincan Tulum cheese from achieving the economic value it deserves and could not provide sufficient contribution to the socio-economic development of the region. The most important reasons for this are the inadequacy of legislation and supervision, the lack of awareness of the Geographical Indication (GI) registration in the producer, and the fact that the institutions and organizations that register have not used GIs effectively, besides the technological reasons such as variety, quantity and microbiological quality of rennet used in cheese production, variability in milk quality, ripening conditions and durations vary, and the absence of a standard packaging material. In this review, the findings obtained from the researches related to technology, legislation, marketing and registration of Erzincan Tulum cheese which has a significant potential in terms of contribution to the economy of the region and country in which it is produced, are evaluated.

scholarly journals Comparative Study Of The Quality Of Rasomalai Manufactured From Cow And Buffalo Milk

1970 ◽  
Vol 37 (1) ◽  
pp. 57-62
Author(s):  
M Sayedatunnesha ◽  
A Wadud ◽  
MN Islam ◽  
MA Islam ◽  
MA Hossain
Keyword(s):  
Physical Examination ◽  
Buffalo Milk ◽  
Viable Count ◽  
Cow Milk ◽  
Total Viable Count ◽  
Type B ◽  
Significant Difference ◽  
Better Than ◽  
Type Sample

The experiment was conducted to compare the quality of rasomalai manufactured from cow milk and buffalo milk, two types of rasomalai were prepared named as- A (cow milk) and B (buffalo milk). The qualities of prepared rasomalai were evaluated physically, chemically and microbiologically. It was found that flavor, body and texture, color and appearance and total score of A and B type samples differed significantly (P<0.01) and taste score non-significantly (P>0.05). The total solids, protein, fat, ash and carbohydrate content of A and B were 461.10±6.45 and 540.17±3.77; 61.67±1.20 and 84.00±1.15; 75.33±3.18 and 125.67±3.48; 9.13±0.09 and 12.50±0.12 and 314.97±4.53 and 318.00±1.53 g/kg, respectively. All of them varied significantly (P<0.01) except carbohydrate (P>0.05). The acidity of α and β were 0.21±0.00 and 0.19±0.003 per cent, respectively and showed significant difference (P<0.01). Total viable count of A and B type samples were non-significantly (P>0.05) different and the values were 3.84±0.05 and 3.77±0.07 log cfu/g. The Coliform was absent both in A and B type sample. Buffalo milk rasomalai earns extra profit of Tk. 35/kg than the cow milk rasomalai. Physical examination revealed that type A was better than type B but the chemical and microbiological findings and also the pricing of rasomalai showed that buffalo milk rasomalai was superior to cow milk rasomalai. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9869 BJAS 2008; 37(1): 57-62

Antecedents And Outcomes Of Qwl Among Employees In Banks

2019 ◽  
Vol 118 (7) ◽  
pp. 1-19
Author(s):  
Geethanjali N ◽  
Parveen Roja M ◽  
Lavanya D
Keyword(s):  
Organizational Climate ◽  
Job Stress ◽  
Work Life ◽  
Working Environment ◽  
Quality Of Work Life ◽  
Quality Of Work ◽  
Significant Difference ◽  
Service Productivity ◽  
The Impact

Quality of work life is the major factor to be considered in working environment of any organization. The performance of employees and the organization lies on the ability of the employees based on working environment. The QWL leads to better working environment which improves the performance of organization. The present study has made an attempt to find the level of factors causing QWL and the impact of outcome of QWL in banks. Since the profile of the banks may be associated with the level of outcomes of QWL, the present study has made an attempt to examine it with the help of one way analysis of variance and t-test. The included outcomes of QWL are job satisfaction, job stress, organizational climate, organizational commitment, employees retention behaviour, service quality employees and service productivity of employees. The highly associated determinants of QWL and the significant difference among the PUSBs and PRSBs have been noticed. The significantly associating important profiles of the banks regarding the existence of outcome of QWL are identified.

THE QUALITY OF PUBLIC HOSPITALS IN CAN THO CITY, 2016

2018 ◽  
Vol 8 (6) ◽  
pp. 76-81
Author(s):  
Chu Cao Minh ◽  
Thang Vo Van ◽  
Dat Nguyen Tan ◽  
Hung Vo Thanh
Keyword(s):  
Hospital Medicine ◽  
Secondary Data ◽  
Quality Criterion ◽  
Quality Criteria ◽  
Public Hospitals ◽  
Ministry Of Health ◽  
Cross Sectional ◽  
Significant Difference ◽  
Can Tho City

Background: The criteria set of assessing hospital quality in Vietnam in 2016 was revied from the criteria set in 2013 by the Ministry of Health in order to help hospitals to self-assess towards improvinge quality of hospitals in the international integration context. The study aimed to assess the quality of public hospitals in Can Tho City according to the revised criteria set of the Ministry of Health in 2016 and compare the quality among three hospital ranks (including grade I, grade II, and grade III) via to 5 groups of quality criteria. Methods: A cross-sectional study, using secondary data analysis was applied to assess the service quality of 7 general public hospitals in Can Tho City. Results: The average total score of 7 hospitals is 245 and the average for the criteria of 7 hospitals is 2.99, which is just satisfactory. In the criterion of quality, criterion D and E had the lowest scores compared to the other three groups. There was no statistically significant difference (p = 0.076) among the mean scores for the three hospital categories. Conclusion: The quality of public hospitals in Can Tho city in 2016 only reached moderately good level (2.99). Interventions should be developed to improve the quality of hospitals, with particular emphasis on improving the quality of criteria groups D and E. Key words: Quality, hospital, medicine, health, public, Can Tho

Restaging of patients with lymphoma

2008 ◽  
Vol 47 (01) ◽  
pp. 37-42 ◽  
Author(s):  
T. Pfluger ◽  
V. Schneider ◽  
M. Hacker ◽  
N. Bröckel ◽  
D. Morhard ◽  
...  
Keyword(s):  
Low Dose ◽  
Non Hodgkin Lymphoma ◽  
Contrast Enhanced ◽  
Pet Ct ◽  
Significant Difference ◽  
18F Fdg ◽  
Sensitivity Specificity ◽  
Fdg Pet Ct

SummaryAim: Assessment of the clinical benefit of i.v. contrast enhanced diagnostic CT (CE-CT) compared to low dose CT with 20 mAs (LD-CT) without contrast medium in combined [18F]-FDG PET/CT examinations in restaging of patients with lymphoma. Patients, methods: 45 patients with non-Hodgkin lymphoma (n = 35) and Hodgkin's disease (n = 10) were included into this study. PET, LD-CT and CECT were analyzed separately as well as side-by-side. Lymphoma involvement was evaluated separately for seven regions. Indeterminate diagnoses were accepted whenever there was a discrepancy between PET and CT findings. Results for combined reading were calculated by rating indeterminate diagnoses according the suggestions of either CT or PET. Each patient had a clinical follow-up evaluation for >6 months. Results: Region-based evaluation suggested a sensitivity/specificity of 66/93% for LD-CT, 87%/91% for CE-CT, 95%/96% for PET, 94%/99% for PET/LD-CT and 96%/99% for PET/CE-CT. The data for PET/CT were obtained by rating indeterminate results according to the suggestions of PET, which turned out to be superior to CT. Lymphoma staging was changed in two patients using PET/ CE-CT as compared to PET/LD-CT. Conclusion: Overall, there was no significant difference between PET/LD-CT and PET/CE-CT. However, PET/CE-CT yielded a more precise lesion delineation than PET/LD-CT. This was due to the improved image quality of CE-CT and might lead to a more accurate investigation of lymphoma.

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