Geleneksel Kelle Peynirinin Bazı Özelliklerinin Belirlenmesi

Altun, İbrrahim; Köse, Şenol

doi:10.29133/yyutbd.282843

Cited by 6 publications

(10 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Iron (Fe) contents of the Orgu cheese samples produced by traditional and industrial methods were given in Table 3. The results of the study are generally consistent with previous study results (Altun & Köse, 2016;Kose & Ocak, 2019;Yuzbası et al, 2009;Mendil, 2006).…”

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 92%

“…Low Cu concentrations accelerate maturation (Kınık et al, 2001). According to Table 3, Cu amounts of Orgu cheese are between 2.69 and 7.88 mg/kg and are similar to the results of previous studies (Çelebi, 2011;Altun & Köse, 2016;Kose & Ocak, 2019;. It is thought that possible contamination during cheese production will affect the Cu amount.…”

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 87%

“…However, excessive sodium intake causes high blood pressure and other chronic diseases (Felicio et al, 2013). When the values obtained in the study were compared with the literature (Ozdemir et al, 1998;Altun & Köse, 2016;, it was found that the results were close to some values and lower than others (Table 3). The main reason for this difference is the salt concentration of cheese samples and brine water.…”

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 63%

“…Average K values of Orgu cheese samples in Table 3 were found to be higher than previous studies (Altun & Köse, 2016;Kose & Ocak, 2019;Ozlu et al, 2012). It is thought to be caused by dairy animals, geographical area of milk production, environmental conditions, possible contamination, and losses during the maturation period.…”

Section: Mineral Content Of Orgu Cheese Samplescontrasting

confidence: 63%

“…The mineral content of cheeses depends on various factors such as nutrition, genetics, lactation period, geographical area of milk production, environmental conditions, lack of a standard technique in cheese production, and possible contamination of equipment during cheese production (Altun & Köse, 2016).…”

Section: Mineral Content Of Orgu Cheese Samplesmentioning

confidence: 99%

See 4 more Smart Citations

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Canozer

Köse

2022

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn't show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.

show abstract

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 92%

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 87%

Section: Mineral Content Of Orgu Cheese Samplessupporting

confidence: 63%

Section: Mineral Content Of Orgu Cheese Samplescontrasting

confidence: 63%

Section: Mineral Content Of Orgu Cheese Samplesmentioning

confidence: 99%

See 3 more Smart Citations

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Canozer

Köse

2022

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

show abstract

Heavy metals analysis (Cd, Pb, Zn, Cu, Cr) and calcium in Padang and Padang Panjang fresh cow’s milk

Budaraga

Salihat

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Cow’s milk is important in a healthy food intake because of its high calcium content. However, the contamination in milk can be harmful to health. The acidity of cow’s milk decreases with the increase of heavy metals concentration that is poisonous to the body. This research aims to investigate the content of heavy metals (Cd, Pb, Zn, Cu, Cr) and minerals Ca contained in fresh cow’s milk samples from two different locations, which are Padang city and Padang Panjang city. The heavy metal content in fresh milk from these two places has never been tested. The quantitative method used in this research is Atomic Absorption Spectroscopy (SSA). The average heavy metal and Ca minerals contained in samples of fresh milk from the Lubuk Minturun area are: cadmium (Cd) not detected, lead (Pb) 13.58±1.01 ppm, zinc (Zn) 28.83±1.81 ppm, copper (Cu) 1.17±0.38 ppm, chromium (Cr) not detected, and calcium (Ca) 674.00±2.46 ppm. Meanwhile, fresh milk samples from Padang Panjang area: cadmium (Cd) not detected, Pb 20.58±2.02 ppm, Zn 53.08±2.40 ppm, Cu 2.17±0.38 ppm, chromium (Cr) not detected, and Ca 504.25±2.63 ppm. All samples from both regions showed heavy metal content of Pb, Zn, and Cu which exceeded the maximum limit set by the Environmental Protection Agency (EPA), consequently it could cause negative impacts on health when consumed. This is assumed to be caused by cattle food contamination by garbage and pesticides which requires further research.

show abstract

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

et al. 2022

View full text Add to dashboard Cite

Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.

show abstract

Geleneksel Kelle Peynirinin Bazı Özelliklerinin Belirlenmesi

Cited by 6 publications

References 1 publication

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Heavy metals analysis (Cd, Pb, Zn, Cu, Cr) and calcium in Padang and Padang Panjang fresh cow’s milk

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

Contact Info

Product

Resources

About