Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level : 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33 % of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5 . 3 after 6 h incubation at 30 8C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain.
In this study, the aim was to determine the in vitro calcium bioavailability of different dairy products and to investigate the effect of dry matter, fat, acidity and calcium content on calcium bioavailability of the products. For this purpose, the dry matter, fat, acidity and calcium content of different kinds of milk, yogurt, cheese and infant formulas were analysed. Then, calcium bioavailability of products was determined by an in vitro method that involves simulating gastrointestinal digestion of the product with pepsin-HCl and pancreatin-biliary salts, and then measuring the fraction of element that dialyses through a membrane of a certain pore size. Each of the product groups was examined statistically and no difference was found among milk, yogurt and infant formula groups in terms of calcium bioavailability. However, there were differences among cheese kinds according to the results of the Duncan test; all cheese kinds were considerably different from each other (P < 0.05). Moreover, it was found that calcium, dry matter, fat content and acidity did not affect the calcium bioavailability (P < 0.05). According to the results of statistical analysis that was applied to all product groups, it was found that the yogurt group was different from the other products and that the acidity affected calcium bioavailability (P < 0.05).
SUMMARYÇorum is one of the Baby-Friendly Cities in Turkey since 2004. For optimum initiation and continuing of breastfeeding, not only educating the mothers about breast milk and breastfeeding is enough but also social support systems including family support is very important. The aim of this study was to evaluate the breast feeding status and the effect of lactation counseling support (LCS) on breastfeeding and social support in a Baby-Friendly City. In a cross-sectional study, a questionnaire was administered to 800 mothers of infants between 2-24 months admitted to government and private hospitals and government health facilities in urban part, towns and villages of Çorum for any reason, between February 2006 and February 2007. Mothers' and fathers' age and education level, the type of family, the sex and the order of children, the type of birth, the infants' birth weights, planned pregnancy did not affect the participation of LCS. Mothers who gave colostrum as the first food had more frequently taken LCS than mothers who gave prelacteal foods (p<0.01). The percentage of LCS in mothers who knew the expression of breast milk and didn't give bottle feeding was higher compared to others (respectively; p<0.01, p=0.05). Mothers supported from husbands, sisters and mothersin-law participated more frequently (p<0.05) in LCS than unsupported mothers. LCS is very important for mothers to develop correct attitudes and behavior about breastfeeding and family collaboration. Further regional studies should be done to follow the changes in breastfeeding status, to detect the local problems and to arrange special training programmes.
Set yoghurt was produced from caprine milk (A), 70% caprine‐30% bovine (B) and 50% caprine–50% bovine milk (C) mixtures, and stored for 14 days at ±4°C. Two methods of fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP), were applied to the milk mixtures. Some chemical, physical, microbiological and sensory properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The effects of milk type, concentration method and storage period on the physicochemical and microbiological properties of the samples were investigated statistically.
The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB) isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.
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