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Öğe The effect of non-starter Enterococcus sp on some properties of White Pickled Cheese(A V A Agrarverlag, 2006) Kaptan, B.; Simsek, O.; Kurultay, S.Non-starter lactic acid bacteria, Enterococcus faecium and Enterococcus. faecalis, combined with commercial starter culture were added to cheese milk at two different rates (1,0 and 0.25%). The effects on some chemical, microbiological and sensory properties and on formation of biogenic amines of White Pickled Cheese (WPC) during the 6 months ripening period were investigated. Dry matter (DM), fat, pH, total nitrogen (TN), water-soluble nitrogen (WSN) values ranged between 40.63-42.53%; 17.00-19.25%; 4.43-4.61; 2.61-2.73% and 0.84-0.94%, respectively. The numbers (log cfu/g) of the Enterococcus, proteolytic and lipolytic microorganism are as follows: 4.62-6.91; 3.48-4.00 and 3.27-3.85, respectively. During ripening, ranging limits of (mg/kg) biogenic amines were: histamine 25.39-80.69, tyramine 172.34-273.25, cadaverine 62.25-87.95, putrescine 83.38-88.51, phenylethylamine 52.94-127.74 and tryptamine 13.05-17.07. With the exception of phenylethylamine, none of the biogenic amines exceeded the toxic threshold. Total sensory scores also ranged between 20.9-23.0. Although some decreases were observed in total sensory scores for all cheese groups after 4 months of ripening, cheese samples containing different levels of Enterococcus were liked equally by the panelists. Different culture groups and ripening periods affected the determined parameters significantly (p < 0.01).Öğe Effects of different heat treatments of milk on some growth characteristics of mixed and single cell cultures of yoghurt bacteria(A V A Agrarverlag, 2006) Kurultay, S.; Oksuz, O.; Kaptan, B.In this study, the growth characteristics of mixed and single cell cultures of yoghurt bacteria in milk heated at 2 different temperatures (85 degrees C for 15 min and 95 degrees C for 5 min) were determined. Raising of the heating temperature from 85 to 95 degrees C caused clear increases of acetaldehyde contents of the samples prepared with both culture groups. However, considerable decreases were observed in total volatile fatty acids and tyrosine contents of the samples. Increases in the heating temperatures from 85 to 95 degrees C did no show any distinct influence on total counts of yoghurt bacteria, but increased the counts of L. delbrueckii subsp. bulgaricus in both culture groups.Öğe Prevalence of Allergic Rhinitis among Medical School Students in Edirne (Turkey) and the Impact of Symptoms on Quality of Life(Mosby-Elsevier, 2009) Yazicioglu, M.; Yildirim, S.; Celik, H.; Kaptan, B.; Teloren, B.; Aylanc, H.; Ture, M.[Abstract Not Available]
