Farklı Sıcaklıklarda Depolanan Sütlerin Bazı Fiziko-Kimyasal ve Mikrobiyolojik Özellikleri ile Elekteriksel İletkenlik Arasındaki İlişki

In this research; electrical conductivity ( EC ), pH, lactic acid and total bacteria content of milk were determined. During the storage period at two different temperatures, pH decreased, but lactic acid content and total bacteria increased. The relationship between EC values and these parameters of milk were also investigated. The relation between EC and pH, EC and lactic acid, EC and total bacteria were determined statistically significant (P<0.01). According to the analysis results, a possitive correlation among total bacteria content, lactic acid, and EC values was found, except pH. The results also showed that the electric conductivity can be used for the criteria of milk quality. The presence of lactic acid and pH in milk is important for its quality. Nevertheless, the presence of microorganisms in milk is of great importance for safety of public health.Bu çalışma da, iki farklı depolama sıcaklığında bekletilen sütlerin elektriksel iletkenliği (Eİ), laktik asit, pH ve toplam bakteri içeriği arasındaki ilişki belirlenmiştir. Yapılan çalışma sonucunda farklı sıcaklıkta depolanan sütlerin laktik asit ve toplam bakteri içeriği artarken pH değeri ise azalmıştır. Aynı zamanda çalışmada, bu parametrelerin Eİ ile arasındaki ilişki de araştırılmıştır. Elektriksel iletkenlik ile pH, Eİ ile laktik asit, Eİ ile toplam bakteri arasındaki ilişki istatistiksel olarak önemli bulunmuştur (P<0.01). Yapılan iststistiksel değerlendirmeye göre, pH dışında, Eİ ile laktik asit ve toplam bakteri arasında pozitif bir korelasyon tespit edilmiştir. Bu çalışma sonucunda Eİ’nin süt kalite kriteri olarak kullanılabilir olduğunu göstermiştir. Sütün laktik asit ve pH içeri sütün kalitesi için önemli bununla birlikte, mikroorganizma içeriği ise sağlık güvenliği açısından büyük önem taşımaktadır

Manda Sütü Yağı Konjuge Linoleik Yağ Asitleri Kompozisyonlarının Belirlenmesi

Bu araştırmanın amacı, manda sütü yağ asidi bileşiminde bulunan konjuge linoleik asit (KLA) izomer içeriğinin değişimini araştırmaktır. Yağ asitlerinin KLA izomer içeriği, gaz kromatografisi ve Alev İyonizasyon Dedektörü (FID) kullanılarak belirlenmiştir. Araştırmamızın bulgularına göre; toplam konjuge linoleik asidin (6,06 ± 0,96 mg / g yağ) ortalama içeriği ortalama içeriği Arjantin'deki nehir mavileri için (4,8 mg / g yağ) bildirilen değerlerden daha yüksekti, Kundi ve Nili Ravii manda değerlerine benzerdir. Biyolojik açıdan aktif izomerden biri olan c9-t11 KLA'nın içeriği 5,22 mg/g yağ olarak bulunmuştur ve bu da toplam KLA'nın% 86,13'ünü oluşturmaktadır. Buna karşın, t10-c12 KLA toplam KLA'nın% 3,96'sını temsil ettiği belirlenmiştir. Çalışmada belirlenen diğer c10-c12 KLA ve t9-t11 KLA izomerleri sırasıyla % 3,16 ve% 6,76 olarak tespit edilmiştir.The purpose of this research was to investigate the change of conjugated linoleic (CLA) isomers content in fatty acid composition of buffalo milk. CLA isomer content of the fatty acids was determined using a combination of gas chromatography and Flame Ionization Detector (FID). According to the results, the average content of total conjugated linoleic acid (6,06±0.96 mg/g fat ) was higher than the maximal values generally reported for Argentina buffalo, and similiar to Kundi and Nili Ravii buffalo. The content of c9-t11 CLA which is one of the biologically active isomer, was found as 5,22 mg/g fat, and was 86.13% of the total CLA. Whereas, t10-c12 CLA represented 3,96% of the total CLA. The rest of the CLA isomers was determined as 3,16% and 6,76% for c10-c12 CLA and t9- t11 CLA, respectively

Genotyping of the ? – casein gene by PCR – RFLP (AcuI digestion) and its relationship to milk yield traits in Anatolian buffaloes, Murrah buffaloes, and their crosses

The aim of this study was to investigate the polymorphism of the ? – casein gene (kappa casein, CSN3) in buffaloes and determine its effects on milk yield traits. Data were obtained from 2016 to 2019 from all animals in the ongoing Anatolian Buffalo Breeding Project. Genomic DNA was collected from a total of 209 buffaloes of different ages and sexes, namely 31 Murrah, 46 Anatolian buffaloes, and 132 of their crosses (Murrah × Anatolian). Genotyping of CSN3 gene by polymerase chain reaction–restriction fragment length polymorphism (PCR – RFLP) technique with restriction enzyme (AcuI) revealed three genotypes: AA (0.689), AB (0.282), and BB (0.028), and the frequencies of A and B alleles were 0.83 and 0.17, respectively. A total of 113 milk yield data and 74 milk component analyses of dairy buffaloes were used to compare CSN3 genotypes for milk yield traits. Statistical analysis showed that there was a significant difference in lactation milk yield between CSN3 genotypes: BB, 1560.3 ± 326.7 kg, AB, 1278.1 ± 111.3 kg, and AA, 1060.9 ± 85.6 kg (p 0.05). These results suggest that these variations $(135^{ThrACC} / IleATC /136^{ThrACC} / ThrACT)$ in the buffalo CSN3 gene may be used as genetic markers in dairy buffalo breeding programs

Prevalence of Listeria spp and L. monocytogenes in Home made Pottery Cheese

Presence of Listeria spp. and L. monocytogenes in traditional pottery cheeses produced at eight different provinces in Turkey was investigated. A total of 279 samples were surveyed. Apart from L. monocytogenes, L. ivanovii and L. gravyi, L. innocua were determined from the cheese samples, while L. welshimeri and L. seeligeri were not detected in any of the samples. 21.5% of the samples were contaminated with Listeria spp. However 15.77% of samples was positive for L. monocytogenes. The incidence of L. grayi, L. innocua and L. ivanovii isolated from samples were 2.15%, 1.43% and 2.15%, respectively. A total of 60 Listeria spp. positive samples were analyzed and it was determined that. L. monocytogenes was the most prevalent species with 44 (73.3%) isolates recovered, while 16 (26.6%) belonged to other Listeria spp.Türkiye'nin sekiz değişik illerinde toplanan geleneksel Küp peynirinde Listeria spp ve L.monocytogenes varlığı ve isnsidansı araştırılmıştır. Toplanan 279 peynir örneğinin Listeria spp % 21.5, L. monocytogenes %15.77’de, L. Grayi %2.15, L. İnnocua %1.43 ve L. İvanovii % 2.15 oranında kontamineolduğu belirlenmiş,L. welshimeri ve L. seeligeri ise tespit edilmemiştir. Listeria spp. Pozitif toplam 60 örnekte en yaygın tür olarak 44 (% 73.3)’ünde L. Monocytogenes ve 16 (%26.6)’ sında ise diğer Listeria spp. belirlenmiştir

A comparison between mineral content in goat and cow's milk

Eurobiotech Agriculture Symposium -- APR 12-14, 2012 -- Erciyes Univ, Kayseri, TURKEY[No Abstract Available]European Biotechnol Themat Network Asso

Examining the distance education process in terms of professional competencies of maritime students

Measures were implemented between 2020 and 2022 to encourage people to stay at home in the context of the COVID-19 pandemic. One of these measures was the transition to remote and virtual education in many countries’ educational institutions. This study aims to predict the professional competencies of final-year undergraduate students selected from five maritime faculties in the spring semester of 2020-2021. To make this prediction, a survey was conducted with 52 inexperienced deck officers, and the data regarding their self-efficacy beliefs were collected. The officer's questionnaire answers were entered into the Orange data-mining program, and the decision tree learning algorithm was obtained to quantitatively evaluate the pupils’ professional competencies. The student's future professional performance was predicted thanks to the algorithm that was developed. As a result of the study, it has been determined that the most challenging competencies are Cargo Handling, Maritime English and Ship Handling. Furthermore, according to the decision tree learning algorithm, the distance education process has been determined to influence students’ future professional performance negatively. As a result of the study, a unique method application has been brought to the literature for evaluating self-efficacy belief levels. Finally, suggestions have been made regarding the deficiencies observed in education

The investigation of the effects of COVID-19 restrictions on seafarers

The global crisis, which has spread to the world due to the ‘Covid-19’ pandemic, has affected every area of life, from health to production, from trade to lifestyle, and from education to socialisation. International measures are taken within the scope of combating the global pandemic negatively influenced trade. Considering that 80% of global trade is maintained through maritime transportation, the importance of continuing the safe operation of merchant ships becomes apparent. This study aimed to identify the problems experienced by seamen during the pandemic process and offer solutions to these problems. In this context, semi-structured interviews were conducted with seafarers actively working on the ship. The data obtained from the interview were coded in the Nvivo 10 program, made meaningful and evaluated. The results of this study show that the Covid-19 pandemic has a significant impact on seafarers

A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts

In the present study, the physicochemical and microbiological qualities of commercially available yoghurt were investigated. For this purpose, sixty samples of homemade and forty samples of small scale dairy plants buffalo yoghurt were collected, and analyzed in triplicate. The composition of yoghurt samples ranged between for dry matter: 16.93-18.43%, 17.57-18.78%, for fat: 6.76-7.20%, 6.42-760%, for protein: 4.71-5.29%, 5.21-5.45%, for lactose: 3.08-3.25%, 3.11-3.21%, for ash: 0.91-0.93%, 0,91-0.94%, for titratable acidity (TA): 0.91-0.93, 1.07-1.12%, for pH: 4.15-4.17, 3.78-4.15, for the small scale dairy plants and homemade samples, respectively. The microbiological content of homemade and small-scale dairy plants yoghurt samples were investigated for the presence of total aerobic mesophilic bacteria (TAMB) Lactococcus spp., Lactobacillus spp., yeast and mould, coliform bacteria, Staphylococcus aureus (S. aureus), Salmonella spp. and E. coli. In general, yeast and mould and coliforms were higher in the homemade buffalo yoghurts. S. aureus, Salmonella spp. and E. coli were not found in any of the buffalo yoghurt samples. The results found do not meet the microbiological criteria of the Turkish Food Codex Communique for fermented milk products in terms of coliform and yeast and mould

Manda Sütü Yağının Yağ Asitleri Kompozisyonlarının Belirlenmesi

Bu çalışmanın amacı, Anadolu manda sütünün yağ asidi kompozisyonunu karakterize etmek ve manda sütü yağ asit profilindeki potansiyel yağ asitleri gruplarını araştırmaktı. Laktasyon döneminde 30 Anadolu manda sütündeki yağ asidi profili ve yağ asidi gruplarının oranı gazı kromatografisi (alev iyonizasyon dedektörü (FID)) ile belirlendi. Manda sütünün ortalama bileşimi % 17,08 toplam kurumadde madde,% 5,46 protein,% 6,16 yağ, laktoz% 4,36 ve pH 6,57 olarak belirlenmiştir. Manda sütündeki doymuş yağ asitlerinin en yüksek miktarı, palmitik asit (% 34,24), ardından miristik (% 11,92) ve stearik (% 11,78) asitten olduğu tespit edildi. Doymamış yağ asitleri arasından oleik asit (C18:1 cis-9) % 22,21 ile baskın ve toplam trans izomerleri % 1,80 olmuştur. Çalışılan manda sütü içindeki baskın doymuş yağ asitlerinin toplam miktarı% 68,48, tekli doymamış % 25,38 ve çoklu doymamış yağ asitleri içeriği % 3,25 olarak saptanmıştır. Karbon zinciri uzunluğuna dayanan bir sınıflandırmada ise, orta zincirli yağlı asitlerin (C12:0- C16: 1), manda sütüne ait yağ asidi fraksiyonunun büyük kısmını (% 52,02) temsil ettiğini, buna karşın uzun zincirli yağ asitleri C18:0- C22: 6 karbon) ve kısa zincirli yağ asitleri (C4:0-C10:0) sırasıyla% 39.33 ve% 5.77 düzeyinde belirlenmiştir. Bu çalışma, küçük konsantrasyonlarda bulunan yağ asitleri de dahil olmak üzere manda sütündeki yağ asit profilinin detaylı bir incelemesini sağladı. Sonuçlarımız, insan sağlığı için faydalı etkilere sahip olabilecek manda sütü yağ asit konsantrasyonları hakkındaki mevcut verilere de katkıda bulunabilir.The objectives of the present study were to characterize the fatty acid composition of Anatolia buffalo milk, and to investigate potential fatty acids groups of variation in the buffalo milk fatty acid profile. We determined the profile of fatty acid and the proportion of fatty acid groups in the milk of 30 Anatolia buffalo during the period of lactation using gass chromatography (flame ionization detector (FID)). Results revealed the buffalo milk contained 17,08% total solids, 5,46% protein, 6,16% fat, lactose 4,36% and pH 6,57 on average. It was found out that from the saturated fatty acids in buffalo milk, the highest amount was that of palmitic acid (34,24%), followed by myristic (11,92%) and stearic (11,78%) acids. Out of unsaturated fatty acids, the oleic acid (C18:1 cis-9) predominated with 22,21%, and the total sum of its trans isomers was 1,80%. The total amount of predominant saturated fatty acids in the studied buffalo milk was 68,48%, of monounsaturated 25,38%, and of polyunsaturated 3,25%. Adopting a classification based on carbon-chain length, we found that medium-chain fatty acids (C12:0–C16:1 carbons) represented the greater part (52,02%) of the fatty acid fraction of buffalo milk, whereas long-chain fatty acids (C18:0–C22:6 carbons) and short-chain fatty acids (C4:0–C10:0 carbons) accounted for 39,33 and 5,77%, respectively. This work provided a detailed overview of the fatty acid profile in buffalo milk including also those fatty acids present in small concentrations, Our results may be contributed also to the existing data about buffalo milk fatty acid concentrations, which may have beneficial effects for human health

Proving of the cheese Halva (Hosmerim) manufacturing process

Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final product. In this research, four commercial melting salt mixes and trisodium citrate were tested to establish whether the melting salts would eliminate the textural faults in the final product and provide a uniform texture. To determine the changes occurred in CH, some physicochemical, textural (hardness, firmness, springiness, gumminess) and sensorial properties were examined. Trisodium citrate was found to be the most suitable one among those tested