Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

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 affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

Comparison of two closed surgical techniques at isolated pediatric radial neck fractures

Introduction: This paper aims to compare the clinical and radiological results of children operated using elastic stable intramedullary nailing as described by Métaizeau to those with the closed reduction and percutaneous pinning (CRPP). Methods: Results of 21 pediatric patients with radial neck fracture who were treated by two pediatric surgeons between January 2011 and December 2013 were reviewed retrospectively. 10 were treated with the Métaizeau method versus 11 with the CRPP. Operation time, fluoroscopic exposure time, Mayo elbow performance score (MEPS) and radiological assessment at final follow-up 1 year or greater and complications were main outcome measures. Results: The MEPS were excellent in all the patients of both groups. Reduction quality was excellent in 8 patients and good in 2 of the Métaizeau, and excellent in 9 and good in 2 of the CRPP. The fluoroscopy and operating times were statistically significantly greater, 3-fold and 2-fold respectively, in the Métaizeau method compared to the CRPP with comparable functional and radiological results. Conclusion: Surgeon should adhere to a closed surgical method of his/her experience for excellent result. Level of evidence: Therapeutic Level III. © 2018 Elsevier LtdOn behalf of authors I hereby confirm that author Mahmut KALEM, author Kerem BAŞARIR, author Hakan KOCAOĞLU, and author Ercan ŞAHİN declare that they have no conflict of interest. Author Hakan KINIK has received a speaker honorarium from Smith&Nephew Plc. This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors

An innovative approach: Cow/oat milk based kefir [Inovativan pristup: Kefir na bazi mješavine kravljeg i zobenog mlijeka]

The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, rheological, microbiological and sensory characteristics of the kefir samples was studied during 21 days storage at refrigerated conditions. Increasing oat milk concentration affected the whey-off and apparent viscosity by higher whey off and lower viscosity results. Also the proteolytic activity of the samples was decreased by raising the oat milk concentrations. Increase of the oat milk concentration leaded to a decrease of pH of the samples. Statistical analysis showed that the lactococci and lactobacilli viable cell counts differed among the samples while the highest count was detected in sample with the highest amount of oat milk. The control sample (without oat milk) had higher yeast count during the storage period. The final product with 20 % of oat-milk and without addition of flavour was found to be the most acceptable by the sensory panellists. The results indicate the possibility for a new cow/oat milk based kefir. © 2015, Hrvatska Mljekarska Udruga. All rights reserved

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira]

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose. © 2017, Hrvatska Mljekarska Udruga. All rights reserved.National Council for Scientific Research: TOVAG 106O763We would like to express our gratitude for the financial support of this work to The Scientific and Technological Research Council of Turkey Project Number:TOVAG 106O763 -

Impact of echocardiography on one-month and one-year mortality of intertrochanteric fracture patients

Objective: The aim of this study was to analyze the effects of preoperative echocardiography on patient survival, timing of surgery in length of hospital stay in patients who will undergo hip nailing for an intertrochanteric fracture. Methods: The clinical records of the patients who were admitted to a tertiary university hospital with an intertrochanteric femur fracture were retrospectively analyzed. The age, gender, American Society of Anesthesiologists (ASA) score, days to surgery, total hospital stay, cardiac drug prescription/modification, cardiac intervention and presence of an echocardiography assessment including detailed findings were reviewed. Mortality data were accessed from the national civil registration system. Results: 181 (110 women and 71 men; mean age 81 (44–98)) cases were studied whom 65 underwent pre-operative echocardiography. Time to surgery and total hospital stay was 2 days longer at transthoracic echocardiography (TTE) group (p < 0.001). At one month control group survival rate was 93.1% on contrary it was 75.4% at TTE group. One-year survival rates were 77.3% and 55.1% respectively. Likewise mean expected survival time was 21.6 ± 1.03 months for control group and 15.12 ± 1.64 months for TTE group (p < 0.001). Only increased left ventricular end diastolic diameter (LVEDD) was showed to be associated with increasing one-year mortality with a hazard ratio of 10.78 (2.572–45.19) at multivariate model. Conclusion: Cardiac findings and requisite for preoperative TTE and increased LVEDD is a strong predictor for mortality. TTE significantly lengthens the time to surgery. Also LVEDD measurement can be easily performed in the bedside which we believe would save time and reduce mortality. Level of evidence: Level III Diagnostic study. © 2017 Turkish Association of Orthopaedics and Traumatolog

The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira]

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose. © 2017, Hrvatska Mljekarska Udruga. All rights reserved

Impact of echocardiography on one-month and one-year mortality of intertrochanteric fracture patients

Objective: The aim of this study was to analyze the effects of preoperative echocardiography on patient survival, timing of surgery in length of hospital stay in patients who will undergo hip nailing for an intertrochanteric fracture. Methods: The clinical records of the patients who were admitted to a tertiary university hospital with an intertrochanteric femur fracture were retrospectively analyzed. The age, gender, American Society of Anesthesiologists (ASA) score, days to surgery, total hospital stay, cardiac drug prescription/modification, cardiac intervention and presence of an echocardiography assessment including detailed findings were reviewed. Mortality data were accessed from the national civil registration system. Results: 181 (110 women and 71 men; mean age 81 (44–98)) cases were studied whom 65 underwent pre-operative echocardiography. Time to surgery and total hospital stay was 2 days longer at transthoracic echocardiography (TTE) group (p < 0.001). At one month control group survival rate was 93.1% on contrary it was 75.4% at TTE group. One-year survival rates were 77.3% and 55.1% respectively. Likewise mean expected survival time was 21.6 ± 1.03 months for control group and 15.12 ± 1.64 months for TTE group (p < 0.001). Only increased left ventricular end diastolic diameter (LVEDD) was showed to be associated with increasing one-year mortality with a hazard ratio of 10.78 (2.572–45.19) at multivariate model. Conclusion: Cardiac findings and requisite for preoperative TTE and increased LVEDD is a strong predictor for mortality. TTE significantly lengthens the time to surgery. Also LVEDD measurement can be easily performed in the bedside which we believe would save time and reduce mortality. Level of evidence: Level III Diagnostic study. Keywords: Trochanteric fracture, Mortality, Transthoracic echocardiography, Risk assessmen

Impact of echocardiography on one-month and one-year mortality of intertrochanteric fracture patients

Objective: The aim of this study was to analyze the effects of preoperative echocardiography on patientsurvival, timing of surgery in length of hospital stay in patients who will undergo hip nailing for anintertrochanteric fracture.Methods: The clinical records of the patients who were admitted to a tertiary university hospital with anintertrochanteric femur fracture were retrospectively analyzed. The age, gender, American Society ofAnesthesiologists (ASA) score, days to surgery, total hospital stay, cardiac drug prescription/modiŞcation,cardiac intervention and presence of an echocardiography assessment including detailedŞndings werereviewed. Mortality data were accessed from the national civil registration system.Results: 181 (110 women and 71 men; mean age 81 (44e98)) cases were studied whom 65 underwentpre-operative echocardiography. Time to surgery and total hospital stay was 2 days longer at transthoracic echocardiography (TTE) group (p< 0.001). At one month control group survival rate was 93.1%on contrary it was 75.4% at TTE group. One-year survival rates were 77.3% and 55.1% respectively.Likewise mean expected survival time was 21.6± 1.03 months for control group and 15.12 ± 1.64 monthsfor TTE group (p< 0.001). Only increased left ventricular end diastolic diameter (LVEDD) was showed tobe associated with increasing one-year mortality with a hazard ratio of 10.78 (2.572e45.19) at multivariate model.Conclusion: CardiacŞndings and requisite for preoperative TTE and increased LVEDD is a strong predictorfor mortality. TTE signiŞcantly lengthens the time to surgery. Also LVEDD measurement can be easilyperformed in the bedside which we believe would save time and reduce mortality.Level of evidence: Level III Diagnostic study.Objective: The aim of this study was to analyze the effects of preoperative echocardiography on patientsurvival, timing of surgery in length of hospital stay in patients who will undergo hip nailing for anintertrochanteric fracture.Methods: The clinical records of the patients who were admitted to a tertiary university hospital with anintertrochanteric femur fracture were retrospectively analyzed. The age, gender, American Society ofAnesthesiologists (ASA) score, days to surgery, total hospital stay, cardiac drug prescription/modiŞcation,cardiac intervention and presence of an echocardiography assessment including detailedŞndings werereviewed. Mortality data were accessed from the national civil registration system.Results: 181 (110 women and 71 men; mean age 81 (44e98)) cases were studied whom 65 underwentpre-operative echocardiography. Time to surgery and total hospital stay was 2 days longer at transthoracic echocardiography (TTE) group (p< 0.001). At one month control group survival rate was 93.1%on contrary it was 75.4% at TTE group. One-year survival rates were 77.3% and 55.1% respectively.Likewise mean expected survival time was 21.6± 1.03 months for control group and 15.12 ± 1.64 monthsfor TTE group (p< 0.001). Only increased left ventricular end diastolic diameter (LVEDD) was showed tobe associated with increasing one-year mortality with a hazard ratio of 10.78 (2.572e45.19) at multivariate model.Conclusion: CardiacŞndings and requisite for preoperative TTE and increased LVEDD is a strong predictorfor mortality. TTE signiŞcantly lengthens the time to surgery. Also LVEDD measurement can be easilyperformed in the bedside which we believe would save time and reduce mortality.Level of evidence: Level III Diagnostic study