Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90 days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acidity, total free fatty acids and texture profile analyses. The levels of water‐soluble nitrogen, 12% trichloroacetic acid‐soluble nitrogen, and for 5% phosphotungstic acid‐soluble nitrogen, the sensory properties were significantly influenced by the use of different coagulants. β‐casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening.

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2.5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2.5 and 1% had no ineligible effect on the quality and acceptability of the cheese.

ÖzÜlkemiz bitki çeşitliliği açısından çok zengindir ve bu özelliği ile birçok ülkeden farklıdır. Uzun yıllardan beri halk arasında bazı süt ürünlerinin yapımında bitkiler pıhtılaştırıcı olarak kullanılmaktadır. Süt bitkilerin kök, gövde, yaprak, çiçek, tohum ve meyve gibi Some Plants Used In Milk Clotting AbstractOur country is very rich in plant diversity and it is different from many countries with this feature. Some plants are used as a coagulant among the people for many years. Milk can be coagulated by proteolytic enzymes found in the different parts of plant such as roots, stems, leaves, flowers, seeds and fruits. Plant coagulant enzymes that can be operate in high pH and high temperature values may also be coagulated to heat treated milk effectively. For this purpose, more than thirty plants with milk clotting properties have been reported. People in our country are also used widely some plants as fig (Ficus carica), gold berry (Physalis peruviana), teleme herb (Euphorbia maculata), kenger herb (Gundelia tournefortii), chickpea (Cicer arietinum). Since ancient times, it is known that putting some plants into fresh milk after milking is coagulated and teleme is obtained. Teleme is a traditional product and its structural features are similar to yoghurt with the sweet taste. Goat's and sheep's milk are mostly preferred in the production of Teleme. Boiled milk is hold on until yogurt fermentation temperature and adding some parts of the plant or its extract are added and stirred continuously. After a while the milk is thickened and when it reaches a view solid, Teleme making is completed. Teleme can also be consumed with pouring sugar, molasses, honey or jam. In this review, some plants as fig (Ficus carica), gold berry (Physalis peruviana), spotted spurge (Euphorbia maculata), tumble thistle (Gundelia tournefortii), chickpea (Cicer arietinum) and clotting properties of these plants were summarized.

No abstract

Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds. NMR techniques are used successfully in various food systems for quality control and research. NMR spectroscopy is used to determine structure of proteins, aminoacid profile, carotenoids, organic acids, lipid fractions, the mobility of the water in foods. NMR spectroscopy is also used to identify and quantify the metabolites in foods. Also vegetable oils, fish oils, fish and meat, milk, cheese, wheat, fruit juices, coffee, green tea, foods such as wine and beer are among the last NMR applications. In addition, NMR spectroscopy is utilized for foodomics which is a new discipline that brings food science and nutritional research together. NMR techniques used for the food authentication are one- and two-dimensional NMR techniques, high resolution liquid state 1H and 13C NMR techniques, N15 and P-31 NMR techniques, 1H HR/MAS (high resolution magic angle spinning) NMR techniques. At this study, usage purposes of nuclear magnetic resonance spectroscopy for foods were collected.

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

Finding proper milk fat substitutes for manufacturing of nonfat dairy products is a major challenge for dairy industry in order to respond the consumer' demands. Three different concentrations of tara gum (TG) and three combinations of TG with buttermilk powder (BP) were used as fat replacers for manufacturing of nonfat yogurt. Use of TG (0.25 and 0.50/gl) and a combination of TG (0.25/gl) and BP (10/gl) decreased whey separation while improved the gel firmness and viscosity of nonfat yogurt (p < .05). Denser microstructure observed in nonfat yogurts fortified with TG (0.25 and 0.50/gl) and combination of TG and BP (0.25 + 10/gl). Significant changes were observed in pH and viscosity of yogurts (p < .05) during storage. In conclusion, fortification of nonfat yogurt with specific concentrations of TG or combination of TG and BP had positive effect on quality properties of the product. Practical applications Low‐fat or nonfat yogurts have been preferred by consumers in recent years because of health concerns. However, nonfat products have quality defects due to the lack of milk fat. For this purpose, TG and BP as fat replacers at different rates for the production of nonfat yogurt were used in this research. Use of TG and BP changed yogurt's physicochemical characteristics and caused relatively denser microstructures. With this study, combined use of TG and BP provided the improvement of nonfat yogurt product.