GRASAS Y ACEITES

The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend

The influence of transglutaminase treatment on functional properties of strained yoghurt

The aim of this study was to investigate the influence of Transglutaminase (TG) on the physicochemical, microbiological and sensory properties of strained yoghurt. Strained yoghurt samples were produced with four different enzyme concentrations; C (Control), T1 (0.74 Unit TG g-1 protein), T2 (1.29 Unit TG g-1 protein) and T3 (1.85 Unit TG g-1 protein). The samples were evaluated regarding chemical composition, proteolysis, texture profile, viscosity, water holding capacity, microbiological counts and sensory properties. Cross linking of milk proteins by TG enzyme improved the physical properties of the yoghurts before straining. Surprisingly the textural parameters of the strained yoghurts were not affected by the enzyme but the water holding capacity was improved. Higher treatments of the TG enzyme decreased the proteolytic activity and acidity with increasing storage time. On the contrary enzymatic cross linking had no significant effect on the microbiological properties and the sensory attributes were not unfavorable affected. © Medwell Journals, 2012

Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients

The effect of the fortification with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on antioxidant activity of probiotic yoghurt, containing Bifidobacterium lactis Bb12, was investigated. Probiotic yoghurt fortified with WPC had a higher DPPH (2,2,-diphenyl-1-picrylhydrazyl) radical-scavenging activity when compared to that fortified with SCC. In Fe 2+ chelating activity method, probiotic yoghurts fortified with SCC and a blend of SCC-WPC showed greatest chelating activity by 30 and 60 min. There were no significant differences in the H2O2 scavenging activity among samples except control yoghurt, which showed the lowest activity, at a concentration of 0.2 g/mL

ANTIOXIDANT ACTIVITY OF PROBIOTIC YOGHURT FORTIFIED WITH MILK PROTEIN BASED INGREDIENTS

WOS: 000316617400008The effect of the fortification with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on antioxidant activity of probiotic yoghurt, containing Bifidobacterium lactis Bb12, was investigated. Probiotic yoghurt fortified with WPC had a higher DPPH center dot (2,2,-diphenyl-1-picrylhydrazyl) radical-scavenging activity when compared to that fortified with SCC. In Fe2+ chelating activity method, probiotic yoghurts fortified with SCC and a blend of SCC-WPC showed greatest chelating activity by 30 and 60 min. There were no significant differences in the H2O2 scavenging activity among samples except control yoghurt, which showed the lowest activity, at a concentration of 0.2 g/mL.Turkish Scientific and Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106 O 122]The authors thank the Turkish Scientific and Research Council (TUBITAK) for the financial support for this research (Project No: TOVAG 106 O 122)

KIR GENE DISTRIBUTION IN TURKISH PATIENTS WITH RHEUMATOID ARTHRITIS

WOS: 000432474100200