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    Experimental Studies on the Siirt Herby Tulum Cheese: II. Evaluation of a New Industrial Process Model
    (2024) Gulmez, Murat; Uner, Sefa; Bayhan, Kübranur Yıldız
    This study was conducted to test a process that we had previously developed in parallel to the traditional Siirt Herby Cheese production method. Both raw and pasteurized Eve's milk were used parallelly in the study. Pasteurized milk was inoculated with an autochthonous starter culture which we have developed. After clot formation, breaking the clot, straining and acidification of curd by using acid whey, first pressing, adding herb and salt, and applying the second pressing stages were followed. Then, the cheese samples were packaged. No air gap was presented in the cheese containers. The entire production was completed within 24 hours. During the 120-d ripening period of the samples at 4 °C, pH was observed to be 5 and acidity was 0.7% (lactic acid). In raw milk cheese, pH was 6.8 and acidity was 1.12% at the end of the ripening period. It was determined that the method tested in this study was not recommendable for making raw milk cheese. The pasteurized milk cheese samples had at least 0.7 acidity, 5 pH, 20% fat and 20% protein; It was observed that at least 45% dry matter values could be obtained. However, the pasteurized milk cheese samples did not fully meet our expectations. The crumbling property of the cheese samples was not ideal just seen in the tradiditonal Tulum Cheeses of Türkiye. The slightly sticky and melted appearance was considered a negative property of the cheese and should be eliminated with more detailed work. Traditional production takes at least 10 d. This period may be long for industrial production. Raw milk is used in traditional production, and excessive salt is added to the cheese for hygiene purposes. Also, it is not easy to make a standard production. More research is needed to eliminate such negativities, and to recommend a valuable industrial process.
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    Öğe
    Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters
    (Springer, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Uner, Sefa; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra
    The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log(10)) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 +/- 0.14 mg TEAC/L; FRAP: 1.30 +/- 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.