Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Mercan, Emin(2)
- Sert, Durmuş(2)
Yayınlar
- MakaleAçık Erişim2021Scopus SJRQ1High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation
Sert, Durmuş; Mercan, Emin
The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.
AtıfScopus12WoS12OpenAlex11
İncele - MakaleAçık Erişim2021Scopus SJRQ1Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics
Sert, Durmuş; Mercan, Emin
The aim of this study was to investigate the effects of the ozone treatment (OT) to milk concentrate (MC) and whey concentrate (WC) on the physicochemical and textural properties, as well as, on the microbial, antibiotic, and aflatoxin content. For that purpose, OT was applied to MC and WC samples 0 (control), 5, 10, 15, 30, or 60 min. OT (60 min) achieved 18.9 and 9.9% degradation of aflatoxin M1 in MC and WC, respectively. OT caused degradation of β–lactam, and tetracycline in concentrates. Volume mean diameter of MC was increased by OT, those of WC was decreased. The firmness and consistency values of ozone-treated concentrates were lower than the control groups. OT decreased the cohesivity of MC. OT increased the lightness of samples, while it decreased yellowness. In MC and WC samples, OT was effective in reducing the microbial load. The degradation of antibiotics and aflatoxin, and reducing the microbial load of concentrates by OT are crucial for human health and the processing of dairy products.
AtıfScopus32WoS26OpenAlex36İncele