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    Effects of Storage Time and Condition on Mineral Contents of Grape Pekmez Produced by Vacuum and Classical Methods
    (Univ Namik Kemal, 2006) Kayisoglu, S.; Demirci, M.
    This study was conducted to investigate the effect of storage period and conditions on chemical properties of boiled grape juice (pekmez) produced from the grape variety of Kinali Yapincak using classical and vacuum methods. Pekmez samples were stored in 250 cc volumed jars. Products obtained using two different production methods were stored for 10 months in room conditions and at +4 degrees C temperature. Starting from the beginning of the storage, mineral analyses were repeated in every two months. Average copper, manganese, phosphorus, and sodium contents in pekmez samples produced by vacuum method were higher than by classical method at the end of storage period. But, calcium content in pekmez samples produced by classical method was higher than that of the other. Zinc, iron, and potassium contents in either vacuum method or classical method were not significantly different. In conclusion; in general, mineral contents were better in pekmez produced by vacuum method than classical method. Phosphor, sodium, potassium, calcium, copper, zinc and manganese contents were affected significantly by storage period, but iron was not. In addition, storage condition did not affect sodium, zinc and iron contents.
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    Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate
    (Taylor & Francis Inc, 2006) Ozdemir, Cihat; Demirci, M.
    Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese-a hard cheese-is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied. It was found that the microbial counts at stored at 4 +/- 0.1 degrees C for 12 and 24 hours were not different from that of fresh milk samples. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, proteolytic microorganisms, lipolytic bacteria, psychrotrophic bacteria and yeast-moulds in the cheese samples were determined as 4.3 x 10(7), 2.1 x 10(5), 3.5 x 10, 1.2 x 10, 4.5 x 10(5), 5.6 x 10(4), 1.7 x 10(3), and 4.8 x 10(4) cfu/g, respectively. The addition of potassium sorbate to Kashar cheese decreased the coliform and yeast-mould counts. The yeast and mould counts of cheese samples with added dry potassium sorbate were lower than that of fluid potassium sorbate.