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    The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
    (Springer, 2023) Macit, Emine; Yucel, Nur; Dertli, Enes
    Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The purpose of this study was to determine the non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese and analyze the chemical properties and the aroma profile of the cheese. The results of the study identified 27 distinct strains belonging to 14 the non-starter lactic acid bacteria species and 49 different strains belonging to 11 yeast species. Lactobacillus plantarum was found to be the dominant species among the lactic acid bacteria, while Candida zeylanoides was the dominant yeast species in the White Cheese samples. In addition, Kluyveromyces lactis and Debaryomyces hansenii were prominent yeast species in cheese samples. Turkish White Cheese samples had different aromatic properties. The study is highly significant as it anaylzed both non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese through molecular methods. It also determined and analyzed a number of chemical and aromatic properties of White Cheese.
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    Dondurma Üretiminde Bazı Baharat Uçucu Yağlarının Kullanım Olanakları
    (2017) Macit, Emine; Çağlar, Abdullah; Bakırcı, İhsan
    Bu araştırmada, 4 farklı baharat uçucu yağı (Hindistan cevizi, limon kabuğu, karanfil vetarçın) 2 farklı oranda (%0,2 ve %0,4) kullanılarak üretilen dondurma örneklerinin depolamasüresince bazı fiziksel, kimyasal, duyusal ve mikrobiyolojik özellikleri incelenmiştir.Elde edilen bulgulara göre, baharat uçucu yağı ilavesinin dondurma örneklerinin fiziksel vekimyasal özellikleri üzerinde önemli derecede etkili olmadığı (P0,05) ancak erime oranlarınındepolama süresince arttığı tespit edilmiştir. %0,2 düzeyinde Hindistan cevizi uçucu yağı içerenörnek duyusal değerlendirmelerde en fazla, %0,4 düzeyinde karanfil uçucu yağı içeren örnekise en az beğenilen örnek olmuştur. Genel olarak %0,2 düzeyinde baharat uçucu yağı içerenörnekler %0,4 düzeyinde içeren örneklere göre daha fazla beğenilmiştir. Dondurmaörneklerinin mikrobiyolojik özellikler bakımından TS 4265 Dondurma Standardı’na uygunolduğu tespit edilmiştir. Bu çalışma ile bazı baharat uçucu yağlarının dondurma üretimindedoğal aroma maddesi olarak kullanılabileceği belirlenmiştir.
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    Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt
    (2019) Macit, Emine; Karaoğlu, M. Murat; Bakırcı, İhsan
    This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurtsamples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthangum, guar gum, locust bean gum and native corn starch. Control group samples were produced without usingstabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, itwas determined that stabilizer and storage time had a significant effect (p0.01) on all texture parameters ofyogurt samples, the relaxation force values were not affected by only storage period (p0.05). In conclusion, Nacaseinatewas the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings maycontribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in theproduction of set type yogurt for developing different textural parameters.