The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CD 2 values. Acidity and CD 2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. On the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir produced using buffalo milk and starter culture in 21 days of storage, while higher L. acidophilus (6.41 log cfu/ml) was found in kefir produced using cow milk and starter culture. On general, due to the higher dry matter and protein content and yeast population, kefir made from buffalo milk may be preferred.

The purpose of this research was to investigate an alternative way to manufacture Erzincan tulum cheese in order to shorten production time and improve food safety. By adding 0.5% starter culture (Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus cultures at a 1 : 1 ratio) to pasteurized ewe's milk (65°C for 30 min), the required time for manufacturing Erzincan tulum cheese was shortened from the traditional 10–12 days to 2 days. The cheeses manufactured with the modified method were ripened in three different packaging materials: goatskin, plastic, and ceramic. Physicochemical, microbiological, and sensory properties of the Erzincan tulum cheese were obtained during the ripening period at intervals of 2, 30, 60, and 90 days, and compared with those properties of samples manufactured by the traditional method. Significant microbiological and physicochemical differences were found between the modified samples and the traditional samples (P < 0.01). However, the modified samples and the traditional samples were statistically similar in sensory properties to the exception of the modified sample packaged in plastic.

Waterlogging is an important factor influencing yield and yield components in wheat. The objective of this study was to evaluate the effect of waterlogging on yield, yield components, protein and proline content, and chlorophyll a and b in wheat. In the study, seven levels of waterlogging treatment, 0, 5, 10, 15, 20, 25 and 60 days of flooding were applied. Increasing waterlogging stress decreased yield, spike number per m 2 , seed weight and number per spike, protein content, and chlorophyll a and b; and caused increase in proline content. Results indicated significant linear responses for yield, spike number per m 2 , seed weight and number per spike, protein content, chlorophyll a and b.

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On this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time (P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.Practical Application: Roasting and sous-vide cooking are the two most common cooking methods employed in restaurants and in the catering industry. Cooking methods affect various quality characteristics of meat like as yield, tenderness, juiciness, flavor and palatability of samples. Oncreasing sales volume and new consumer demands in the food industry suggest that cook in bag products are growing in popularity as well as consumer satisfaction along with acceptable quality and cost.