Seval Sevgi Kırdar

Mehmet Akif Ersoy University · Department of Food Processing

Geographical indications (GIs) are place designations that are used to identify items that originate in those locations and to safeguard the reputation and caliber of a distinctive product with local origins. The phrase is most frequently used in reference to alcoholic beverages, food, and agriculture. Turkey is one of the countries in the world wi...

Koumis is a fermented dairy product derived from mare milk that was first listed as a favored drink of the gods in the 5th century BC. For thousands of years, our ancestors living in Central Asia considered Koumiss a refreshing and cheerful medicine, curing various diseases. According to the Central Asian Turks, Koumiss is a drink that increas...

anak cheese which is matured in earthen were containers, is a common cheese type produced widely in Yozgat province of Turkey. Thirty Çanak cheese samples were investigated for routine chemical composition, lipolysis, proteolysis, and free fatty acids (FFAs). Dry matter, salt, salt in dry matter, fat, fat in dry matter, and acidity values in the an...

Keywords: Geographical indication, Burdur Walnut paste, production procedure, Nutritional value

Koumiss (Yakutia). Many countries in numerous Central Asian countries provide Koumiss therapeutic services, which are primarily provided by small and medium-sized accommodation firms that are particularly active in rural areas of those countries. Koumiss is classified as a functional food due to its nutritional and medicinal properties. Many health...

Strained yogurt (sometimes known by other names, such as torba, kese, süzme, filtered or concentrated yogurt) is a concentrated fermented product in the Anatolia region for centuries. In general, the strained yogurt is manufactured by separating the whey in the stirred yogurt until it reaches a total solid level of 22–28%. Burdur Kökezyogurt is one...

The quality criteria of Tulum cheese produced from cow’s milk and preserved by the activation of the lactoperoxidase system (LP‐s) were investigated during the 90‐d ripening period. Samples of milk containing 20:20 ppm (C), 60:60 ppm (D), and 0:0 ppm (B) SCN:H2O2 were stored at 25°C for 8 h. As a control (A), one portion of the milk without SCN:H2O...

The main principle in the production of strained yogurt is to reduce the water content by removing the serum phase of the strained yogurt to increase product resistance to deterioration. In the production of strained yogurt, approximately 33% of the yogurt is retained in the bag while 67% is excreted as serum. Yogurt whey has nutritional value, as...

Buttermilk and butter-washing water obtained during butter production in some production facilities in Turkey are released directly into the sewer system without being evaluated or tested for their components. These byproducts can cause environmental pollution from their nutrient composition and concentrations. Buttermilk is an industrial waste tha...

Objective : The composition and food value of buttermilk are essentially the same as those of skim milk. The fat content is higher in case of buttermilk. It supplies protein, riboflavin and calcium in the highest amount. It contains a large proportion of the protein mixture slouched from the fat globule-milk serum interface by churning. Churning 1...

Armola is a traditional ewe's milk cheese of the Aegean Region of Turkey. It is a mild cheese that can be used as a sauce, as on tomato salad. The aim of this study was to describe the compositional characteristics and profiles of the biogenic amines (BAs) in Armola cheese.Twelve Armola cheese samples were randomly collected from small-scale produc...

Yeast may affect food safety and quality causing spoilage in foods. Also, yeasts can be used as sterter culture in the production of traditional and industrial products. But, Candida species are important for hospital infections which have been abale to inflect to humans via food in recent years. The aim of this study was evaluate the incidence of...

Süt ve ürürnlerinde temel analizlerden bahsedilmiştir.

Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant micro...

Organic foods are produced without the use of conventional pesticides, synthetic fertilizers or sewage sludge and are processed without the application of ionizing radiation. The belief that organic foods are 'healthier' than conventionally-produced foods appears to be based on the perception that organic foods have superior sensory attributes, con...

Akçakatık cheese is characterized by high fat, high dry material content, salty, butter like aroma, obvious acidic taste. In this study, a total of 15 samples randomly selected from different producers of Akcakatık cheese in Burdur province of the Mediterranean Region were investigated for some of their chemical, biochemical and microbiological ana...

Cig köfte is a Turkish traditional ready to eat food and eaten without any cooking process. In order to maintain consumer demands, industrial production of cig köfte has become widespread in recent years, cig köfte is produced without the additon of raw meat for the protection of public health. Cig kofte is a potential problem for food hygiene beca...

Cig köfte is a Turkish traditional ready to eat food and eaten without any cooking process. In order to maintain consumer demands, industrial production of cig köfte has become widespread in recent years, cig köfte is produced without the additon of raw meat for the protection of public health. Cig kofte is a potential problem for food hygiene beca...

Orta Asya Türkleri tarafından, binlerce yıldan beri hem dinçlik ve neşe verici, hem de çeşitli hastalıkları iyileştirici bir ilaç ve içecek olarak kabul edilmiş olan Kımız, kısrak sütünden yapılan fermente bir süt ürünüdür. Kırgızlar "kımız içen evin uçuğu bile olmaz" diyerek kımızın sağlık bakımından önemini dile getirmişlerdir. Türkler tarafından...

The aim of this study was to compare daily yield, milk composition and somatic cell count after increasing milking frequency from twice to three times a day. The study also includes the effect of other factors such as: the sequence of lactation (1, 2, ≥3) and the period of lactation (100 days, 101-200 days, 201-300 days, and more than 300 days). In...

This review provides information about the milk and milk products sector in Turkey. The Turkish food and agricultural sector has 24,000 enterprises, of which 18%, some 4,320 enterprises, are in the dairy sector. Total raw milk production in 2015 amounted 18.5 million tons. Turkey ranks on 10th place among world milk producers. Approximately 91-92 %...

Cig köfte is a Turkish traditional ready to eat food and eaten without any cooking process. In order to maintain public health, cig köfte is produced without the addition of raw meat. Industrial production of cig köfte has become widespread in recent years. Cig kofte is a potential problem for food hygiene such as reasons; production and storage co...

Butter is one of the first milk products that have been traded back in 14th century. Development of the mechanical separator in 1877 made large-scale manufacture of butter possible. Consumption of butter and butterfat products calculated 5,250,000 tons in the world in 2009. Yeasts are very important microorganisms for the food industry that affects...

Strained yogurt is an indispensable flavor of traditional Turkish and Anatolian food culture, and one of its oldest and most important elements. The basic principle of strained yogurt production is to reduce the water content and increase product longevity by removing the serum. This study aims to determine the mineral content in yogurt whey, one o...

In this study the survival of Escherichia coli O157:H7 during the production process and ripening period of Keş cheese was investigated. Three vats containing equal amounts of raw milk were inoculated with 102, 104, 106 cfu mL-1 E. coli O157:H7, respectively andone vat remained uninoculated. Keş cheese was produced from both inoculated and uninocul...

Dairy products have been very important components in the Turkish diet for centuries especially cheese which is a principle food and a tradition for breakfast. Traditional dairy products are becoming more popular in Turkey due to the turning back to the " natural alimentation ". They are differing between regions in Turkey according to the geograph...

Local Whey cheeses, known by various names, are produced using different production techniques and different milk types according to the regions. The word kopanisti, derived from the Greek kopaniso, is kopanistos, and when translated into Turkish, it gains the meaning of "crushed, kneaded, beaten". Kopanisti cheese, produced in Karaburun and Çeşme...

The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, p...

Food technology is regarded as one of the industry sectors in which nanotechnology will play an important role in the future. The usage of nanotechnology in agriculture and food systems will lead to great advancements in the food industry. Specific examples of advancements will likely take place according to the researchers are: i) Increased securi...

Seasonal changes of the ash content and mineral concentrations in Çanak cheese were studied. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. At the end of the study, the ash content averaged 3.85 ± 0.26 % in the winter samples and 3.00 ± 0....

In this study, 15 randomly selected samples of Akçakatik, cheese were purchased from different markets in Mediterranean region of Turkey. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. The ash content was in the range 4.89-8.53 %. The mean...

In this study, a total of 35 samples, selected randomly from different canak cheese producers in Yozgat a province of Anatolia were examined for their conformity to Turkish Food Codex Microbiological criteria. The average counts of total aerobic mesophilic bacteria, Lactococcus sp., Lactobacillus sp., coliform bacteria, Staphylococcus-Micrococcus s...

The study was conducted to determine the microbiological quality(Total aerobic mesophilic bacteria, Lactococcus sp., Lactobasillus sp., Coliform bacteria, Staphylococci-micrococci, Enterococci, Enterobacteriaceae, yeast and mould) ana biochemical properties(dry matter, fat, salt, acidity, pH, water activity, nitrogen, WSN/TN, TCA-SN/TN and PTA-SN/T...

In this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 103cfu/g and 106cfu/g in all of the samples ana 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the s...

Süzme yogurt üretimi sırasında elde edilen yan ürün serumdur. Arastırmada, farklı zaman periyotlarında (Kıs ve Yaz Ayları) farklı mandıralarda üretilen süzme yogurtlarına ait serum örneklerinin bazı özellikleri incelenmistir. Kıs aylarında, serum örneklerinin toplam kurumadde içeriklerinin % 5.33–6.15, yag oranının % 0.01–0.09 , protein içeriginin...

Araştırmada seçilen dört işletmede (A, B, C, D) iki zaman periyodunda (Kış ve Yaz Ayları) üretilen süzme yoğurtlarının üretim teknolojisi belirlenmiştir. Araştırmada işletmelerdeki süzme yoğurt üretim tekniği yerinde incelenmiştir. Süzme yoğurt üretiminde kullanılan çiğ sütlerin toplam kurumaddesi % 10.79 -11. 82, yağ oranı % 3 - 3.6, protein içeri...

In this study the composition and microbiological properties of 40 strained yoghurt (consantrated yoghurt) samples obtained from Burdur market was determined. Contents of total solids, fat, protein, lactose and ash in strained yoghurt samples were as follows respectively; 12.93-26.96%, 0.40-9.20%, 6.96-15.85%, 1.11-8.96%, 0.22-0,97% and titratable...