Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin ( L.).

The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Background: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.

Results: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream.

Giant fusiform basilar artery aneurysm causing obstructive hydrocephalus.

A 58-year-old man presented with a sudden onset gait disturbance and urinary incontinence. Magnetic resonance (MR) imaging and MR angiography showed a fusiform basilar artery aneurysm, 2 cm in diameter and 5 cm long. The aneurysm was thrombosed except the ectatic basilar artery flowing through it.