Promjene teksture i udjela mineralnih tvari u bijelom siru od ultrafiltriranog mlijeka proizvedenog korištenjem različitih koncentracija soli

Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral contents of this type of cheese. The cheese samples were produced salt free and using 1 %, 2.5 % and 4 % (by mass) of salt (NaCl) and ripened at 9±1 °C for 90 days. The chemical properties and texture profiles of the cheeses were analysed during 90 days of ripening. The mineral content of the cheeses was also determined at the first day of ripening. The results showed that the chemical properties, texture profile and mineral contents of the cheeses were significantly (p<0.05) influenced by changes in salt concentration. Increasing salt concentration caused an increase in the pH, protein and salt to moisture ratio, while there was a decrease in the hardness, cohesiveness, gumminess and chewiness of the cheeses. Differences in salt concentration caused changes in the contents of all minerals analysed. In conclusion, increasing concentration of salt provided more soft structure and less calcium and phosphorus contents in UF white cheese.Ultrafiltrirani (UF) bijeli sir ubraja se među najčešće konzumirane vrste sireva, a karakterizira ga blagi okus i polutvrda tekstura. Cilj ovog istraživanja bio je ispitati utjecaj koncentracije soli na teksturu i sastav mineralnih tvari ove vrste sira. Uzorci sira proizvedeni su bez dodatka soli te s dodatkom 1 %, 2,5 % i 4 % (maseni udio) soli (NaCl), a dozrijevali su 90 dana pri temperaturi 9±1 °C. Kemijski sastav i tekstura sireva analizirani su tijekom 90 dana zrenja, a prvog dana zrenja određivao se i udio mineralnih tvari u svim sirevima. Rezultati su pokazali da su na kemijska svojstva, teksturu i udio mineralnih tvari u sirevima značajno (p<0,05) utjecale koncentracije soli korištene u postupku proizvodnje. Povećanje koncentracije soli uzrokovalo je povećanje pH vrijednosti, udjela proteina i omjera udjela soli i vlage, kao i smanjenje tvrdoće, kohezivnosti, gumenosti te žvakljivosti sireva. Primjena različitih koncentracija soli rezultirala je promjenama u udjelu svih analiziranih mineralnih tvari. Zaključno, povećanje koncentracije soli rezultiralo je mekšom konzistencijom i manjim udjelom kalcija i fosfora u bijelom siru od ultrafiltriranog mlijeka

Management of Crown-related Fractures in Children: An Update Review

Traumatic dental injuries (TDIs) are a serious public health problem. Epidemiology of dental trauma indicates that these injuries are more prevalent in child population of the world. Children are the sufferers in two-thirds of all TDIs observed. Although being a major fraction, crown-related fractures are a less severe form of TDIs with respect to their complications and sequelae. However, as with other types of traumatic injuries, the delay in seeking for immediate care following a traumatic injury and the lack of appropriate treatment may compromise long-term outcomes. This article reviews the occurrence, management, and prognosis of crown-related fractures in primary and permanent teeth in light of the recent literature

Production of traditional cheese coagulant in farmhouse and coagulating effect

Milk-clotting enzymes are the primary active agents in the manufacture cheeses. Animal rennet, microbial coagulant and plant coagulant are used as milk coagulants in cheese making. However, alternative milk coagulants are investigated instead of animal enzymes due to slaughtering of young ruminant. Manufacturing of milk clotting enzyme in farmhouse have been employed successfully for many centuries in Mediterrenean region and Toros mountain villages of Turkey for the production of traditional Tulum cheese. Figs, raisins, white beans, chickpeas, carob, granulated sugar, salt, yoghurt and home-made rennet (sarkanak) are found in the content of this enzyme. This mixture is left at room temperature for 5-6 days. The enzyme is filtered from using cloth bag and added into milk for coagulation. In this research; chemical composition of cow’s milk, goat’s milk and ewe’s milk were determined and obtained enzymes from different manufacturers were investigated of clotting effects on cow’s milk, goat’s milk and ewe’s milk. Four different coagulants had a strong coagulating effect on raw and pasteurized ewe’s milk. The highest milk clotting activity of all coagulant samples were seen in ewe’s milk, followed by cow’s milk and goat’s milk. © 2016, Enviro Research Publishers. All rights reserved

Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

Kashar cheeses were manufactured using different coagulants (calf rennet, chymosin derived by fermentation and proteases from Rhizomucor miehei and Cryphonectria parasitica) and ripened for 90days. Use of different coagulants did not influence the dry matter, fat, protein, salt, pH, titratable acidity, total free fatty acids and texture profile analyses. The levels of water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and for 5% phosphotungstic acid-soluble nitrogen, the sensory properties were significantly influenced by the use of different coagulants. ß-casein was more hydrolysed in the cheese manufactured using protease from Cryphonectria parasitica than the other cheeses during 90 d of ripening. © 2011 Society of Dairy Technology

Nuclear magnetic resonance spectroscopy applications in foods

Nuclear magnetic resonance spectroscopy (NMR) is the most powerful technique for determining the structure of organic compounds. NMR techniques are used successfully in various food systems for quality control and research. NMR spectroscopy is used to determine structure of proteins, aminoacid profile, carotenoids, organic acids, lipid fractions, the mobility of the water in foods. NMR spectroscopy is also used to identify and quantify the metabolites in foods. Also vegetable oils, fish oils, fish and meat, milk, cheese, wheat, fruit juices, coffee, green tea, foods such as wine and beer are among the last NMR applications. In addition, NMR spectroscopy is utilized for foodomics which is a new discipline that brings food science and nutritional research together. NMR techniques used for the food authentication are one- and two-dimensional NMR techniques, high resolution liquid state 1H and 13C NMR techniques, N15 and P-31 NMR techniques, 1H HR/MAS (high resolution magic angle spinning) NMR techniques. At this study, usage purposes of nuclear magnetic resonance spectroscopy for foods were collected. © 2016, Enviro Research Publishers. All rights reserved

Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

Finding proper milk fat substitutes for manufacturing of nonfat dairy products is a major challenge for dairy industry in order to respond the consumer' demands. Three different concentrations of tara gum (TG) and three combinations of TG with buttermilk powder (BP) were used as fat replacers for manufacturing of nonfat yogurt. Use of TG (0.25 and 0.50/gl) and a combination of TG (0.25/gl) and BP (10/gl) decreased whey separation while improved the gel firmness and viscosity of nonfat yogurt (p <.05). Denser microstructure observed in nonfat yogurts fortified with TG (0.25 and 0.50/gl) and combination of TG and BP (0.25 + 10/gl). Significant changes were observed in pH and viscosity of yogurts (p <.05) during storage. In conclusion, fortification of nonfat yogurt with specific concentrations of TG or combination of TG and BP had positive effect on quality properties of the product. Practical applications: Low-fat or nonfat yogurts have been preferred by consumers in recent years because of health concerns. However, nonfat products have quality defects due to the lack of milk fat. For this purpose, TG and BP as fat replacers at different rates for the production of nonfat yogurt were used in this research. Use of TG and BP changed yogurt's physicochemical characteristics and caused relatively denser microstructures. With this study, combined use of TG and BP provided the improvement of nonfat yogurt product. © 2019 Wiley Periodicals, Inc.POZMER2012BAP1This study was funded by Cukurova University, Unit of Scientific and Research Projects, Turkey (Project number POZMER2012BAP1)

The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

PubMedID: 26119429Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese. © 2015 Proprietors of Journal of Dairy Research

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

WOS: 000457154000014PubMed ID: 30669321In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.TUBITAK (Scientific & Technical Research Council of Turkey) [TOGTAG /TARP-107O421]This research was funded by TUBITAK (Scientific & Technical Research Council of Turkey) grant number TOGTAG /TARP-107O421

Freestanding nano crystalline Tin@carbon anode electrodes for high capacity Li-ion batteries

Due to their high specific capacities tin based electrode materials are in the focus of many researchers almost for a decade. However, tin based electrodes are hampered in practical applications due to the volumetric changes during the lithiation and delithiation processes. Therefore, we designed and synthesized a novel "yolk-shell" structure in order to remove these challenges. The production of high purity nano Sn particles were synthesized through a facile chemical reduction method. As-synthesized nano particles were then embedded into conformal and self-standing carbon architectures, designed with hollow space in between the shell and the active electrode particles. As-synthesized Sn@C composite particles were decorated between the layers of graphene produced by Hummers method in order to obtained self-standing thin graphene films. A stable discharge capacity of 284.5 mA h g(-1) after 250 cycles is obtained. The results have shown that Sn@C@graphene composite electrodes will be a promising novel candidate electrode material for high capacity lithium ion batteries. (C) 2018 Elsevier B.V. All rights reserved