In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1% inulin had a more favourable effect on probiotic viability.

In this survey, it was aimed to determine the concentration of aflatoxin M1 (AFM1) in milk during the production and storage of salted (tuzlu) yogurt using High Performance Liquid Chromatography (HPLC). Salted (tuzlu) yogurt was produced artificially from contaminated milk with AFM1 at two different levels (0.05 µg/l and 0.1 µg/l). Yogurt and strained yogurt production caused losses of AFM1 about 65%, 70.25% and 73.75%, 81.12% respectively, in milk contaminated with 0.05 µg/l AFM1, and 0.1 µg/l AFM1. Also, it was determined that the storage process of the salted (tuzlu) yogurt (90 days) decreases the AFM1 content of the salted (tuzlu) yogurt by 0.019 and 0.027 µg/l (0.05 µg/l and 0.1 µg/l AFM1 respectively). Difference among dates in storage period was found to be statistically significant (P<0.01). Salted (tuzlu) yogurt has long shelf life and high heat processing, and AFM1 is not completely lost in both levels.

Bu çalışmada, mikrodalga kurutma uygulanarak blok tip Eritme peynirinden peynir cipsi üretimi gerçekleştirilmiştir. Cips hamurları mikrodalga fırında 360 ve 600 W mikrodalga güçlerinde 120 ve 240 saniye sürelerde üretilerek dört grup peynir cipsi elde edilmiştir. Peynir cipslerine bazı fizikokimyasal, renk, tekstür, mikrobiyolojik ve duyusal analizler uygulanmıştır. Peynir cipsi örneklerinin ortalama kuru madde değerleri %92.77-97.24 arasında belirlenmiştir. Kurutma süresi veya uygulanan mikrodalga gücü arttıkça kuru madde, tuz ve kül oranlarının arttığı, su aktivitesinin azaldığı tespit edilmiştir. Renk analiziyle 360 W-120 s koşullarında kurutulan örneklerin daha parlak ve sarı renkte olduğu belirlenmiştir. Mikrodalga gücü ve kurutma süresi arttıkça sarı rengin ve parlaklık değerinin azaldığı tespit edilmiştir. Cipslerin ortalama sertlik değerlerinin 384.66-520.92 g aralığında olduğu görülmüştür. Peynir cipslerinden 360 W-240 s koşullarında üretilen cipslerin genel kabul edilebilirlik değerinin en yüksek düzeyde olduğu ve bunu 600 W-120 s koşullarında üretilen cipslerin izlediği tespit edilmiştir.

Dry clotted cream is a dairy product produced by drying of traditional clotted cream in tandoor and/or in the shade. In this study, it was aimed to determine some physical, chemical, textural, microbiological and sensory properties in dry clotted cream samples collected from Erzurum and Nevşehir regions (10 pieces). In addition, images of samples were analyzed using the OpenCV (Open-Source Computer Vision Library) image processing library and the C++ language. It was determined that the lactic acid (%) value of dry clotted cream samples found between 0.46-1.21 and pH value between 6.19-6.83. The average dry matter, fat and ash contents of the samples were 71.44%, 42.25% and 2.70%, respectively. According to the color measurements, the mean L* value was 77.42, the a* value was 2.13 and the b* value was 17.44. The average hardness values of dry clotted cream samples were determined as 1761.37 N, springiness value 4.30, cohesiveness value 0.64, gumminess value 689.41 N, chewiness value 1212.00 N and resilience value 0.601. The porosity status of samples according to the results of image processing analysis varies in the range of 12.27-29.84%. As a result of the microbiological evaluation, it was determined that the samples contained an average of 3.94 log cfu/g yeast-mold and 3.97 log cfu/g coliform group bacteria. Also, Escherichia coli was detected in 4 samples. Appearance, structure and odor parameters in samples were detected as 5.77, 5.75 and 5.49, respectively. In this study, it is understood that there are dry clotted cream samples with different characteristics. It is considered that this traditional dairy product which is about to be forgotten, needs to be optimized and produced under standard and hygienic conditions.