Yazar "Kaptan, Binnur" seçeneğine göre listele
Listeleniyor 1 - 13 / 13
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe A comparison between mineral content in goat and cow's milk(Elsevier Science Bv, 2012) Kaptan, Binnur[No Abstract Available]Öğe A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts(Int Journal Pharmaceutical Research & Allied Sciences, 2016) Bilgin, Bilal; Kaptan, BinnurIn the present study, the physicochemical and microbiological qualities of commercially available yoghurt were investigated. For this purpose, sixty samples of homemade and forty samples of small scale dairy plants buffalo yoghurt were collected, and analyzed in triplicate. The composition of yoghurt samples ranged between for dry matter: 16.93-18.43%, 17.57-18.78%, for fat: 6.76-7.20%, 6.42-760%, for protein: 4.71-5.29%, 5.21-5.45%, for lactose: 3.08-3.25%, 3.11-3.21%, for ash: 0.91-0.93%, 0,91-0.94%, for titratable acidity (TA): 0.91-0.93, 1.07-1.12%, for pH: 4.15-4.17, 3.78-4.15, for the small scale dairy plants and homemade samples, respectively. The microbiological content of homemade and small-scale dairy plants yoghurt samples were investigated for the presence of total aerobic mesophilic bacteria (TAMB) Lactococcus spp., Lactobacillus spp., yeast and mould, coliform bacteria, Staphylococcus aureus (S. aureus), Salmonella spp. and E. coli. In general, yeast and mould and coliforms were higher in the homemade buffalo yoghurts. S. aureus, Salmonella spp. and E. coli were not found in any of the buffalo yoghurt samples. The results found do not meet the microbiological criteria of the Turkish Food Codex Communique for fermented milk products in terms of coliform and yeast and mould.Öğe Aflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatography(2015) Koluaçık, Akın; Sivri Tırpancı, Göksel; Kaptan, BinnurMycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1 ) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers exposure to AFM1.Öğe Determination of Some Heavy Metals Level in Kashar Cheese Produced in Thrace Region(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2012) Öztürk, B. E.; Kaptan, Binnur; Şimşek, OsmanIn this research, 50 samples of kashar che ese produced and sold in Trakya (Thrace) region, we re studied for analysis of heavymetalsasLead (Pb), tin(Sn), copper (Cu) and mercury (Hg). Heavy metal contents of samples vi/ere determined by AtomicAbsorptionSpectrophotometerlAAS) afterhavingbeenburned in a microwave oven.As a resultofthisstudy, average heavy me tal contents of 50 s amples found as; lead (Pb):0.0600 ppm, tin (Sn): 0.0366 ppm, copper (Cu): 0.5036 ppm, mercury(Hg): 0.0214 ppm. The obtained re suits show that mean concentrarions of copperandtininsamplesare below average levels whereas some results in lead and mercuryare above the average levels.Öğe Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk(Biointerface Research Applied Chemistry, 2016) Bilgin, Bilal; Kuş, Harun; Palabıyık, İbrahim; Kaptan, BinnurIn the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as starters to produce probiotic fermented milk (PFM). The experiments were stored at 4 +/- 2 degrees C for 21 days. Lactic acid, pH, viscosity serum separation, viability and sensory properties were assayed as quality criteria at 1, 7, 14, and 21(st) day of storage. Lactic acid contents of the experiments increased and pH decreased gradually during fermentation and storage. Viscosity of PFM experiments ranged between 9.10 and 19.60 cp. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/g) and maintained during storage period. Panelists gave desirable organoleptic attitudes for all final products.Öğe Genotyping of the ? – casein gene by PCR – RFLP (AcuI digestion) and its relationship to milk yield traits in Anatolian buffaloes, Murrah buffaloes, and their crosses(2023) Karadağ, Orhan; Kader Esen, Vasfiye; Yüksel, Mehmet Akif; Küçükkebabçı, Mustafa; Sevim, Semih; Çetin, İlkay; Kaptan, Binnur; Soysal, Mehmet İhsanThe aim of this study was to investigate the polymorphism of the ? – casein gene (kappa casein, CSN3) in buffaloes and determine its effects on milk yield traits. Data were obtained from 2016 to 2019 from all animals in the ongoing Anatolian Buffalo Breeding Project. Genomic DNA was collected from a total of 209 buffaloes of different ages and sexes, namely 31 Murrah, 46 Anatolian buffaloes, and 132 of their crosses (Murrah × Anatolian). Genotyping of CSN3 gene by polymerase chain reaction–restriction fragment length polymorphism (PCR – RFLP) technique with restriction enzyme (AcuI) revealed three genotypes: AA (0.689), AB (0.282), and BB (0.028), and the frequencies of A and B alleles were 0.83 and 0.17, respectively. A total of 113 milk yield data and 74 milk component analyses of dairy buffaloes were used to compare CSN3 genotypes for milk yield traits. Statistical analysis showed that there was a significant difference in lactation milk yield between CSN3 genotypes: BB, 1560.3 ± 326.7 kg, AB, 1278.1 ± 111.3 kg, and AA, 1060.9 ± 85.6 kg (p < 0.05). However, the mean values of lactation length and milk components were not significant between genotypes (p > 0.05). These results suggest that these variations $(135^{ThrACC} / IleATC /136^{ThrACC} / ThrACT)$ in the buffalo CSN3 gene may be used as genetic markers in dairy buffalo breeding programs.Öğe Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity(Elsevier Sci Ltd, 2025) Demir, Fatmagul Halici; Kaptan, BinnurIn this study, the diversity of lactic acid bacteria (LAB) in three different Edirne white cheeses produced using sheep, cow, and goat milk was investigated using MALDI-TOF/MS over a 180-day ripening period. In total, 201 LAB belonging to 15 different species were detected. Enterococcus faecium, which constituted 43.28% of the LAB, was the dominant species in all three types of cheese. However, its abundance decreased throughout storage in goat and cow cheeses, followed by Lactococcus lactis in sheep cheese, Streptococcus macedonicus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides in cow cheese, and L. plantarum and Latilactobacillus curvatus in goat cheese. The type of milk and the ripening time affect the microbial diversity in cheese.Öğe Influence of Adjunct Cultures of Lactobacillus spp. on Chemical, Microbiological and Sensory Properties of White Pickled Cheese(Asian Journal Of Chemistry, 2009) Kaptan, Binnur; Kurultay, Şefik; Bilgin, BilalThis paper reports a comparison of changes in the microflora and chemical parameters related with Lactococcus and Lactobacillus cultures during 90 days ripening in Turkish white pickled cheese. One control (K) and four experimental cheeses were manufactured by the addition of Lactobacillus casei (A) 1% and (13) 10(6) cfu mL(-1) and Lactobacillus plantarum (E) 1% and (F) 10(6) cfu mL(-1) plus commercial starter culture comprising Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. As a result of the ripening process, all the sensorial, microbiological and chemical characteristics were significantly affected and some Lactobacillus ssp. might be considered suitable as adjunct cultures in the Turkish white pickled cheese production process because of their positive contribution to cheese flavour.Öğe Influence of forest fruit purees (strawberry or blackberry) on the biochemical, microbiological, sensory properties, and consumer preferences of standard and probiotic cultured yogurts(M H Schaper Gmbh Co Kg, 2024) Kaptan, Binnur; Kayisoglu, SerapIn this study, antioxidant activity, total phenolic content, microbiological content, sensory evaluation and consumer preferences of both standard and probiotic cultured yogurts prepared by adding 15% strawberry or blackberry puree as forest fruit were examined. In standard yogurt production, Streptococcus thermophilus (S thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) cultures, Lactobacillus acidophilus LA -5 (L. acidophilus) and Bifidobacterium bifidum BB -12 (B. Bifidum) cultures were used in the production of probiotic yogurt. As a result of the analyzes performed on all yogurt samples on the 1st, 7th, 14th and 21st days; It was determined that antioxidant activity and total phenolic content were higher in probiotic yogurt with strawberry puree. Both forest berry purees added to the probiotic yogurt effectively supported the growth of probiotic bacteria. Notably, the probiotic bacteria number in the strawberry -added PSY yogurt sample reached maximum values of 8.11 log cfu/g for L. acidophilus and 7.58 log cfu/g for B. bifidum on the 7th day. Blackberry puree added probiotic yogurt with received the highest score in the sensory evaluation made by trained panelists. In terms of consumer preferences, both standard and probiotic yogurts with blackberry puree added were preferred more than control and strawberry puree yogurt samples. In addition, in this study, it was determined that in addition to improving the functional properties in fruit yogurt production, the selection of fruit types to be added is important in terms of sensory evaluation and consumer preferences.Öğe Prevalence of Listeria spp and L. monocytogenes in Home made Pottery Cheese(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2016) Kaptan, BinnurPresence of Listeria spp. and L. monocytogenes in traditional pottery cheeses produced at eight different provinces in Turkey was investigated. A total of 279 samples were surveyed. Apart from L. monocytogenes, L. ivanovii and L. gravyi, L. innocua were determined from the cheese samples, while L. welshimeri and L. seeligeri were not detected in any of the samples. 21.5% of the samples were contaminated with Listeria spp. However 15.77% of samples was positive for L. monocytogenes. The incidence of L. grayi, L. innocua and L. ivanovii isolated from samples were 2.15%, 1.43% and 2.15%, respectively. A total of 60 Listeria spp. positive samples were analyzed and it was determined that. L. monocytogenes was the most prevalent species with 44 (73.3%) isolates recovered, while 16 (26.6%) belonged to other Listeria spp.Öğe Proving of the cheese Halva (Hosmerim) manufacturing process(Wiley, 2009) Kurultay, Şefik; Öksüz, Ömer; Kaptan, BinnurCheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final product. In this research, four commercial melting salt mixes and trisodium citrate were tested to establish whether the melting salts would eliminate the textural faults in the final product and provide a uniform texture. To determine the changes occurred in CH, some physicochemical, textural (hardness, firmness, springiness, gumminess) and sensorial properties were examined. Trisodium citrate was found to be the most suitable one among those tested.Öğe The Effect of Environmental Factors on Heavy Metal and Mineral Compositions of Raw Milk and Water Samples(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2016) Bıgucu, Ertuğrul; Kaptan, Binnur; Palabıyık, İbrahim; Öksüz, ÖmerIn this research, the concentrations of essential metals (Mn, Zn, Cr, Cu, Co), toxic metals (Cd, Pb) and some minerals (Al, Ca, K, Na, Fe, Mg) were determined in raw cow's milk and water samples collected from 3 different regions at 3 different periods (November-December, February-March and April-May). The regions from those areas are close to heavy industry plants (Yeniçiftlik), food producing plants (Gümüşçay) and highways (Şakirbey) in Biga county of Çanakkale province, Turkey. Metals and mineral contents of the samples were determined by using inductively coupled plasma-atomic emission spectrometry (ICP-AES). This study showed that heavy metal concentrations in the two most important liquid food were found to differ from region to region due to environmental factors such as rainfall and industrialization. However, for mineral concentrations in the water and milk samples, no change was observed according to regional pollution parameters.Öğe The Relationship Between Some Physico-Chemical, Microbiological Characteristics and Electrical Conductivity of Milk Stored at Different Temperature(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2011) Kaptan, Binnur; Kayışoğlu, Serap; Demirci, MehmetIn this research; electrical conductivity ( EC ), pH, lactic acid and total bacteria content of milk were determined. During the storage period at two different temperatures, pH decreased, but lactic acid content and total bacteria increased. The relationship between EC values and these parameters of milk were also investigated. The relation between EC and pH, EC and lactic acid, EC and total bacteria were determined statistically significant (P<0.01). According to the analysis results, a possitive correlation among total bacteria content, lactic acid, and EC values was found, except pH. The results also showed that the electric conductivity can be used for the criteria of milk quality. The presence of lactic acid and pH in milk is important for its quality. Nevertheless, the presence of microorganisms in milk is of great importance for safety of public health.
