Rheological, microbiological, and digestive properties of Kefir produced with different Kefir grains and commercial starter cultures.

This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir on the 1, 15, and 30 days of storage, as well as during dynamic gastrointestinal digestion. Kefir samples were passed through a dynamic gastrointestinal model simulating the digestive processes of the mouth, stomach, and small intestine which was designed in laboratory conditions.

Optimization of carotenoid production by Umbelopsis ramanniana.

Umbelopsis ramanniana was investigated to increase carotenoid production. Nine different carbon sources and six different nitrogen sources were evaluated for the maximum carotenoid production. The most effective nitrogen and carbon sources were KNO and lactose, respectively.

Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt.

In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, and heat-treated and subsequently homogenized milks and stored at 4 °C for 30 days. Number of grains, mean perimeter of grains, visual roughness, firmness, apparent viscosity, consistency coefficient in yoghurts produced from homogenized milk after heat treatment were higher, compared to those in yoghurts produced from milk homogenized before heat treatment, and these increased when homogenization temperature increased.

Effects of Homogenization and Heat Treatment of Milk with Different Fat Content on Physical Properties of Ayran.

In this research, the effects of different homogenization pressure levels (15, 40, 15/3 and 40/8 MPa) and heat treatments (95°C for 90 s and 300 s) of milk containing 1.5 and 2.5% of fat on some physical properties of ayran were investigated during storage at 4°C for 30 days.

In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products.

In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidophilus in the samples on days 1, 15, and 30 of the storage were determined.

Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese.

Söğle cheese is a type of traditional tulum (goat's skin bag) cheese produced from goat's milk or a mixture of goat's and sheep's milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat's skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.

Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains.

Unlabelled: Kefir has a long tradition in human nutrition due to its presupposed health promoting effects. To investigate the potential contribution of bioactive peptides to the physiological effects of kefir, comprehensive analysis of the peptide profile was performed by nano-ESI-LTQ-Orbitrap MS coupled to nano-ultrahigh-performance liquid chromatography. Thus, 257 peptides were identified, mainly released from β-casein, followed by αS1-, κ-, and αS2-casein.

Oil production by Mortierella isabellina from whey treated with lactase.

Whey, a by-product of cheese manufacturing is rich in nutrients such as lactose, proteins, and mineral salts. The fungus Mortierella isabellina was used for production of oil containing γ-linoleic acid (GLA) during fermentation on deproteinized whey permeate (DP-WP) with and without lactase addition. The maximum oil concentration was 3.