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The aim of the study was to determine whether thermosonication extends the shelf life of ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 and 80 °C) and times (1, 3 and 5 min) on the physicochemical and microbiological characteristics, and sensorial properties of ayran during storage were investigated. According to the results, thermosonication applied at 60 °C decreased lower the bacteria counts, although the Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts decreased as the temperature and time increased. The yeast and mold levels in samples treated with thermosonication were <1 log CFU mL(-1) during storage period. The ayran samples had non-Newtonian behavior, and the consistency coefficients of the thermosonicated samples were significantly higher than that of the heat-treated samples. Regarding serum separation, the most effective thermosonication treatment was applied at 70 °C for 3 min. The sensory properties of the thermosonicated samples were better than the thermal-treated samples after storage.

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This study investigated the physicochemical properties and rheological behavior of carob pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70°C using a rotational viscometer at the shear rate of 5, 10, 20, 50, and 100 1/s. The flow characteristics of carob pekmez were described by the power law and Herschel-Bulkley models. The HerschelBulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.998. Carob pekmez exhibited a time-independent shear thickening behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and E a value of the carob pekmez was calculated as 103.86 kJ mol -1 .

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In this study, the microbiological and chemical properties of Cheese helva, one of the traditional cheeses varieties produced in Turkey, was studied. This cheese is called Cheese helva since it is produced from wheat flour and milk cream. Samples were randomly collected from different villages in the Erzurum province of Turkey. The average of total aerobic mesophilic bacteria (TAMB), yeast and mould, yeast, lactic acid bacteria (LAB), proteolytic bacteria, and lipolytic bacteria were determined 4.9 × 10 7 , 6.4 × 10 4 , 3.5 × 10 3 , 7.6 × 10 6 , 4.6 × 10 3 , and 8.6 × 10 3 cfu/g, respectively. 44.44% of the Cheese helva samples had no coliform; the samples that were positive for coliform showed an average of 5.1 × 10 3 cfu/g. Staphylococcus aureus was found < 10 cfu/g in analyzed samples. The Cheese helva was characterized by dry matter as 84.32 kg/100 kg cheese, fat as 37.44 kg/100 kg cheese, protein as 13.75 kg/100 kg cheese, NaCI as 0.58 kg/100 kg cheese, titratable acidity as 0.210%, pH as 5.30, ash as 1.49 kg/100 kg cheese, and carbohydrate as 38.56 kg/100 kg cheese. Cheese helva was found to have a high variation based on chemical composition. The microbiological tests revealed that there were high amounts of total bacteria, yeast and molds, molds, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, and coliforms.

The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60°C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (η), shear stress (σ), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G'), loss modulus (G″), complex viscosity (η(∗)), complex modulus (G(∗)) and loss tangent (tan δ) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the η, σ, K, G', G″ and η* values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties.