The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-d ripening process. Smaller differences were also detected between cheeses produced at different farms. Carboxylic acids were established as a major class at the end of ripening. The relative amounts of acids and ketones increased until d 90 of ripening, whereas alcohols increased for the first 30d and tailed off during the remaining part of the ripening process. The level of esters increased gradually until the end of ripening. Butanoic, acetic, and valeric acids, 2-butanol, 2-butanone, 2-heptanone, ethyl butanoate, α-pinene, and toluene were the most abundant compounds, likely contributing to the characteristic aroma of this traditional cheese.

No abstract

No abstract

No abstract

Microbial enhanced oil recovery utilizes microorganisms and their metabolic products to improve the recovery of crude oil from reservoir rocks. In this study an anaerobic bacterium, Clostridium acetobutylicum was injected into a one-dimensional model reservoir containing a Turkish heavy oil (Raman oil) at 38 ° C. This injection was followed by water flooding after a suitable shut-in period. Comparison of oil recovery results of pure water flooding runs with experiments in which bacterial concentration and shut-in periods were varied indicated increases in oil recovery of about 12% of the original oil in place. This increase was attributed to changes in the viscosity and pH of the crude oil.