Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as börek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.

The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p<0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p<0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p<0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs.

Water kefir (WK) is produced using WK grains containing beneficial bacteria and yeasts. It has antibacterial, anti-inflammatory, anti-diabetic, anti-hyperlipidaemic, anti-ulcerogenic, and antioxidant effects. The purpose of the research was to determine the effect of WK on irritable bowel syndrome (IBS). In this study, thirty-two female Wistar-Albino rats aged 3 months were randomly distributed to four groups: the control group (C), the WK group, the WK group with IBS (WK + IBS), and the IBS group. Results indicated that the IBS groups had higher white blood cell, lymphocyte, monocyte counts, and procalcitonin levels. The findings of WK + IBS group showed that WK improved against IBS. TNF-a, NF-kB expressions, and histopathological results significantly decreased after receiving WK treatment. In conclusion, ingestion of WK has prophylactic effects on IBS as exhibited through an in-vivo murine model. The findings suggested that IBS may be prevented and treated with WK.

In this study, a total of 36 samples of each type of ice cream were collected from four different ice cream producers and determined some of the rheological and chemical properties at three different times. In regard the different flavors of ice cream, the differences between the pH, dry matter, fat, protein, overrun, first trickle of melting time, L *, a * and b* values were found to be statistically significant. All the samples displayed non-Newtonian behavior and pseudoplastic flow behavior. The apparent viscosity at 20 o C under a shear rate of 50 s -1 was determined to be 7.72-2.17 Pa•s, 0.14-0.85 Pa•s and 0.59-1.28 Pa•s for the chocolate, strawberry, and vanilla ice cream samples, respectively. According to the principal component analysis (PCA) and hierarchical cluster analysis (HCA), it was determined that the ice creams were produced with different properties although the typical characteristics of the ice creams were the same Bu çalışmada, dört farklı dondurma üreticisinden her bir dondurma çeşidinden toplam 36 numune toplanmış ve üç farklı zamanda bazı reolojik ve kimyasal özellikler belirlenmiştir. Dondurmanın farklı aromaları açısından pH, kuru madde, yağ, protein, hacim artışı, ilk damlama zamanı, L *, a * ve b * değerleri arasındaki farklar istatistiksel olarak anlamlı bulunmuştur. Tüm örnekler, Newton yasalarına uygun olmayan davranış ve psödoplastik akış davranışı göstermektedir. 20 °C'de 50 s -1 kesme hızı altında görünen viskozite, çikolata, çilekli ve vanilyalı dondurma örnekleri için sırasıyla 7.72-2.17 Pa•s, 0.14-0.85 Pa•s ve 0.59-1.28 Pa•s olarak belirlenmiştir. Temel bileşen analizi (PCA) ve hiyerarşik küme analizine (HCA) göre, dondurmaların çeşit özellikleri aynı olsa da dondurmaların farklı özelliklerde üretildiği belirlenmiştir.

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter