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    Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder
    (Elsevier Sci Ltd, 2021) Sert, Durmus; Mercan, Emin
    The influence of ozone treatment (OT) of skim milk powder (SMP) on functional, physicochemical characteristics, powder flow behaviours and microbiological quality was evaluated. SMP was ozone treated for 0 (control), 30, 60, 90 or 120 min. Particle size parameters of samples were not affected by OT. OT increased dispersibility and foaming capacity, but decreased wettability time. The cohesion index of samples ranged from 11.98 to 18.34, with higher treatment times decreasing it. OT significantly decreased the tendency for caking and cohesion, as well as compaction characteristics, and increased the flow stability of ozone-treated samples compared with control. OT could be effective for improving SMP flow behaviours in terms of caking, cohesion, and compaction. OT for 120 min decreased the count of all analysed microorganisms to under the detection limit. Inactivation of microorganisms and improving functional and powder flow characteristics by OT may have applications in dairy powder processing and food safety. (c) 2021 Elsevier Ltd. All rights reserved.
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    Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability
    (Elsevier, 2020) Sert, Durmus; Mercan, Emin; Kara, Ummugulsum
    The goal of this research was to investigate the effects of the ozone treatment (OT) to raw cream on the physicochemical, microbiological, thermal, and oxidative properties of butter. For this purpose, butter samples were produced from raw cream, which was ozone-treated for 5 (OT-5), 15 (OT-15), 30 (OT-30), and 60 (OT-60) min. The control sample was also produced from non-ozonated raw cream. OT increased firmness, consistency, and fat particle size values of cream. The firmness of butter was between 97 and 380 N. Average fat particle size of samples (D[3.2]) ranged from 22.1 to 30.2 mu m, in which OT decreased it. A monomodal fat particle size distribution was determined in all-butter samples. OT decreased b value (yellowness) of butter, and the lowest value was determined in OT-60. The induction time of butter changed from 1.04 (OT-60) - 32.9 h (control). Two melting peaks were determined in butter samples at 14.2-14.6 and 32.3-33 degrees C. Ozonation for 60 min caused 2.01 log reduction in Staphylococci. Above 15 min, OT completely inactivated Salmonella and yeast-mould. Coliform was not detected in OT-30 and OT-60. The results showed that OT resulted in higher microbiological quality in butter from raw cream.
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    Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
    (Elsevier Sci Ltd, 2020) Sert, Durmus; Mercan, Emin
    The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the T-onset of the first peak ranged from 11.39 to 11.93 degrees C, and the Tpeak was between 14.01 and 14.14 degrees C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples. (C) 2020 Elsevier Ltd. All rights reserved.
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    Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
    (Elsevier, 2021) Sert, Durmus; Mercan, Emin; Kilinc, Mehmet
    This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.
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    Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characterisation
    (Wiley, 2021) Sert, Durmus; Ucok, Gamze; Kara, Ummugulsum; Mercan, Emin
    The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 degrees C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88-89%. WP addition reduced the tensile strength and increased the elasticity of the films.
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    Effects of Bifidobacterium animalis and inulin addition on quality characteristics of synbiotic milk chocolate
    (M H Schaper Gmbh Co Kg, 2021) Akgul, Ayse; Sert, Durmus; Mercan, Emin
    The aim of this study was to investigate effects of addition of B. animalis BB-12 (before tempering, BT or after tempering, AT) and inulin (6, 8, and 10%) on thermal, physicochemical characteristics, fatty acid composition, textural properties and probiotic viability of milk chocolates during 60 days of storage. The free fatty acid (FFA) value of milk chocolates ranged from 0.66 to 0.89 (% oleic acid), in which higher ratio of inulin addition increased the FFA. Probiotics and inulin addition increased darkness of chocolates when compared to control. D[4,3] value of samples ranged from 9.26-17.97 mu m. Higher inulin ratio in chocolates increased viscosity and yield value. These values in the group BT were higher than those of the group AT. BB-12 count of probiotic and synbiotic samples ranged from 7.09-8.06 log cfu/g during the storage. Higher inulin ratio increased the probiotics count in samples. Probiotic addition after tempering increased the count of probiotic and improved viability at the end of storage. The results showed that B. animalis BB-12 is capable of surviving in milk chocolate, at an appropriate bacteria count (>107 cfu/g), up to 60 days of storage at 18 degrees C.
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    Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter
    (Elsevier Sci Ltd, 2020) Sert, Durmus; Mercan, Emin
    The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L-1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.
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    Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation an Some Physicochemical Characteristics in Sesame Seed
    (Kahramanmaras Sutcu Imam Univ Rektorlugu, 2019) Sert, Durmus; Mercan, Emin
    This research evaluated the efficacy of forced-air oven. halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss. textural properties (hardness), water activity and color values of sesame seeds were investigated during the roasting processes. Microwave and halogen roasting inactivated completely Salmonella in sesame seeds which inoculated with 5.9 log cfu/g after 4 and 9 min, respectively. However, forced air oven roasting for 15 min achieved 2.0 log decrease in Salmonella. Halogen and microwave rapidly reduced hardness and a(w) values of sesame seeds compared to forced air oven. Weight loss of sesame seed in halogen and microwave roasting processes was faster than that of forced air oven. Color properties of sesame seeds were significantly affected by roasting methods. The results showed that halogen and microwave roasting can significantly minimize the risk associated with Salmonella in sesame seeds. Also. applications of halogen and microwave significantly decreased the roasting time as compared to forced-air oven.
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    Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics
    (Elsevier, 2021) Sert, Durmus; Mercan, Emin
    The aim of this study was to investigate the effects of the ozone treatment (OT) to milk concentrate (MC) and whey concentrate (WC) on the physicochemical and textural properties, as well as, on the microbial, antibiotic, and aflatoxin content. For that purpose, OT was applied to MC and WC samples 0 (control), 5, 10, 15, 30, or 60 min. OT (60 min) achieved 18.9 and 9.9% degradation of aflatoxin M1 in MC and WC, respectively. OT caused degradation of beta-lactam, and tetracycline in concentrates. Volume mean diameter of MC was increased by OT, those of WC was decreased. The firmness and consistency values of ozone-treated concentrates were lower than the control groups. OT decreased the cohesivity of MC. OT increased the lightness of samples, while it decreased yellowness. In MC and WC samples, OT was effective in reducing the microbial load. The degradation of antibiotics and aflatoxin, and reducing the microbial load of concentrates by OT are crucial for human health and the processing of dairy products.
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    Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder
    (Elsevier Sci Ltd, 2024) Bebek, Muserref; Sert, Durmus; Mercan, Emin
    This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 mm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
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    Farklı Yağ Oranına Sahip Keçi Sütü Tozlarının Fizikokimyasal Özellikleri, Toz Akış Davranışı ve Partikül Boyutu Parametrelerinin Belirlenmesi
    (2021) Sert, Durmuş; Mercan, Emin
    Bu çalışmada, farklı yağ oranlarının keçi sütü tozunun bazı fizikokimyasal özellikleri, toz akış davranışları(kekleşme, kohezyon ve hıza bağlı toz akış özellikleri) ve partikül boyutu üzerine etkisi incelenmiştir. Bu amaçla yağsızve yağlı keçi sütü tozu püskürterek kurutma yöntemiyle üretilmiştir. Sıkıştırılmış yığın yoğunluğu yağsız örnekte 0.71 gcm-3, yağlı örnekte ise 0.57 g cm-3 olarak belirlenmiştir. Her iki örneğinde çözünebilirliği %99.80’dir. Yağsız süt tozununkekleşme kuvveti (-0.190 N.mm) yağlı süt tozuna (26.734 N.mm) kıyasla oldukça düşük bulunmuştur. Yağsız örneğinkohezyon indeksi 21.7, yağlı örneğin ise 42.2 olarak saptanmıştır. Artan hıza bağlı kohezyon indeksi değerlerinin yağsızsüt tozunda yağlı süt tozuna kıyasla daha düşük olduğu tespit edilmiştir. Her iki örneğin de sıkıştırma katsayıları artanhıza bağlı olarak azalmıştır. 100 mm s-1 hızda, yağsız süt tozunun sıkıştırma katsayısı 38.6 N.mm iken yağlı örnekte budeğer 63.3 N.mm’dir. Yağsız keçi süt tozunda D[4,3] değeri 44.0 µm, yağlı örnekte ise 34.2 µm olarak tespit edilmiştir.Toz akış analizlerinin sonuçları, keçi sütü tozunun akış davranışı hakkında önemli veriler ortaya koymuştur.
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    Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics
    (Mdpi, 2024) Mercan, Emin
    This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films' physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films' mechanical properties. Increased ozone treatment time improved the film samples' tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions.
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    High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation
    (Elsevier, 2021) Sert, Durmus; Mercan, Emin
    The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.
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    Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
    (Elsevier Sci Ltd, 2023) Sert, Durmus; Mercan, Emin; Tanrikulu, Mehmet
    Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetalde-hyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L* and a* values, it caused lower b* values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g-1 and 5.70 to 8.96 log cfu g-1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.& COPY; 2023 Elsevier Ltd. All rights reserved.
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    The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder
    (Elsevier Sci Ltd, 2022) Sert, Durmus; Mercan, Emin
    The impact of ozone treatment (OT) for 0 (control) 30, 60, 90 and 120 min to whey concentrate (WC) on powder flow, physicochemical, functional, and microbiological characteristics of whey powders (WPs) was examined. OT decreased the cohesiveness of WC, whereas the firmness, consistency and index of viscosity were not affected. OT caused higher L* and b* values in WP and improved the solubility and foaming capacity, but decreased foaming stability and bulk density. OT increased the mean particle size of WP samples depending on the treatment time. Higher treatment time of OT resulted in a lower cohesion index. OT decreased caking ability of WP samples and increased flow stability. Compaction coefficient and cohesion index depending on increasing test speed, were generally reduced with higher OT. Overall, powder flow analyses revealed that OT of WC resulted in improved flow behaviour of WP. The microbial load of WP was reduced using OT.(c) 2022 Elsevier Ltd. All rights reserved.
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    Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures
    (Elsevier Sci Ltd, 2020) Sert, Durmus; Mercan, Emin
    Microbiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the spreadability of butter dependent on increasing pressure. A monomodal fat particle size distribution was determined in all butter samples; D[3.2] ranged from 25.25 to 125.5 mu m and HPH decreased average particle size compared with the control. The induction time of butter ranged from 27.40 (control) to 39.61 h (70 MPa). Above 50 MPa, Salmonella, and yeast and moulds were completely inactivated whilst coliforms and staphylococci were not detected in butter from HPH treated cream at 70 MPa, indicating that HPH can improve the microbial quality of butter produced from raw cream. (C) 2020 Elsevier Ltd. All rights reserved.
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    Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures
    (Elsevier Sci Ltd, 2022) Sert, Durmus; Mercan, Emin; Kilinc, Mehmet
    The effects of cow and buffalo milk mixtures on powder flow behaviour, functional characteristics and microstructure of whole milk powder was investigated. Milk powder was produced from 100% cow milk (G1), 100% buffalo milk (G2), 75% cow/25% buffalo milk (G3), 50% cow/50% buffalo milk (G4) and 25% cow/75% buffalo milk (G5). A higher proportion of buffalo milk increased the hydroxymethylfurfural, thiobarbituric acid reactive substances and free fatty acid contents in powders, but decreased dis-persibility and wettability. The lowest and highest mean particle size values were obtained in G3 and G2 samples. Milk powder containing a higher level of buffalo milk increased caking ability and compaction coefficients of milk powder. All samples had remarkably cohesive characteristics. A higher proportion of cow milk can improve the flow behaviour of milk powder containing cow and buffalo milk mixtures in terms of caking, cohesion, and powder speed flow dependency.(c) 2022 Elsevier Ltd. All rights reserved.
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    Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics
    (Elsevier Sci Ltd, 2021) Sert, Durmus; Mercan, Emin; Dinkul, Muhsin; Aydemir, Serdar
    The impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and consistency of concentrates with increasing treatment time. In milk powders, higher L* and a* values were observed in sonicated samples. D[4,3] parameter of milk powders was between 8.1 and 255.0 mu m, and sonication for 60 min decreased this value. Sonication significantly decreased the caking, cohesion, and compaction properties of samples. The flow stability of sonicated samples was higher than that of the control. Sonication can result in improved flow characteristics of milk powders in terms of caking, cohesion, and compaction. These observations could relate to effects of sonication on casein micelle, whey proteins denaturation, whey/whey or casein/whey aggregation. Sonication of milk concentrates was also effective in reducing the microbial counts of milk powders. (C) 2021 Elsevier Ltd. All rights reserved.
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    Production and characterisation of goat milk powder made from sonicated whole milk concentrates
    (Elsevier Sci Ltd, 2022) Sert, Durmus; Mercan, Emin
    In the present study, goat milk powder (GMP) was produced from sonicated whole milk concentrates for 0e60 min. The physicochemical, functional, and microbiological properties and powder flow behaviours of the GMP samples were determined. Sonication decreased firmness and consistency values of milk concentrate with the increased treatment time. L* value of the sonicated GMPs was higher than that of the control. The bulk density of samples was between 0.681 and 0.736 g cm(-3), increased by sonication. However, sonication resulted in lower wettability, dispersibility, and foaming capacity. The D [3,2] value of GMPs ranged from 21.9 to 31.1 mm, increased by sonication. Sonication caused reduced cohesion and caking properties of GMPs compared with the control. Also, lower compaction levels at different flow rates were determined in the sonicated samples. In general, powder flow analyses showed that sonication improved GMP flow behaviour. Sonicated samples had reduced microbial load compared with the control. (C)& nbsp;2022 Elsevier Ltd. All rights reserved.