Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin.

Production of composite films is an important approach to improve functionality of edible films, by combining different polysaccharides, proteins, and lipids. Carbohydrate-based composite films are most attractive, which have good film-forming ability due to their unique colloidal properties. Fruit purees include high polysaccharide content that plays a role to have desirable film properties including mechanical resistance, efficient barrier properties, and selective permeability against oxygen transmission.

Microbial communities involved in Kaşar cheese ripening.

The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses made from raw cows' milk. Five batches of 15 Kaşar cheeses produced in different dairy plants located in Kars were analysed during their whole ripening phase up to 180 days. Lactobacilli and lactococci were determined as the prevailing microbial groups.

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey.

In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, except Lactobacillus bulgaricus and Streptococcus thermophilus counts, the majority of the yoghurts manufactured by small-scale dairy firms were found to be out of the limits. Natamycin was detected in 31 and 2 yoghurt samples from small- and large-scale brands, respectively.

Toxic and essential elements in butter from the Black Sea region, Turkey.

In this study, 88 randomly selected samples of butter produced in the Black Sea region of Turkey were purchased from different retail markets during different periods and investigated for toxic and essential elements content. Quantitative analyses of elements in the samples were performed using an inductively coupled plasma-mass spectroscopy (ICP-MS). Mean concentrations of As, Cr, Cu, Fe, Mn, Ni, Pb, Se and Zn in the butter samples were 18.