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13 →- MakaleAçık Erişim2024Scopus SJRQ1Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder
Bebek, Müşerref; Sert, Durmuş; Mercan, Emin
This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 μm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP.
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İncele - MakaleAçık Erişim2023Scopus SJRQ1Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials
Kaya, Halıl Ibrahim; Simsek, Omer; Akgunoglu, Ozlem
One of the problems encountered during storage of Kaşar cheese is blowing. The diversity of Clostridium spp. having a role in blowing was screened and the sensitivity of Clostridium spp. strains against nisin, NaCl, CuSO4, and EDTA was determined and compared. According to 16S rDNA sequence similarity, 12 Clostridium spp. isolates were Clostridium sporogenes while 3 were Clostridium jeddahense. Gas formation by Clostridium spp. spores can be significantly inhibited by reducing the pH below 5.5 and adding 400 IU mL−1 nisin when the number of spores are below 300 spore mL−1. It was determined that the late-blowing problem in Kaşar cheese is caused by C. sporogenes and C. jeddahense strains, but the success of preventive agents is closely related to the amount of spores.
AtıfScopus7WoS4OpenAlex6İncele - MakaleYayıncıda açık erişim2023Scopus SJRQ1Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
Sert, Durmuş; Mercan, Emin; Tanrıkulu, Mehmet
Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetaldehyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L∗ and a∗ values, it caused lower b∗ values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g−1 and 5.70 to 8.96 log cfu g−1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.
AtıfScopus8WoS5OpenAlex10İncele - MakaleYalnız künye2022Scopus SJRQ1Production and characterisation of goat milk powder made from sonicated whole milk concentrates
Sert, Durmuş; Mercan, Emin
In the present study, goat milk powder (GMP) was produced from sonicated whole milk concentrates for 0–60 min. The physicochemical, functional, and microbiological properties and powder flow behaviours of the GMP samples were determined. Sonication decreased firmness and consistency values of milk concentrate with the increased treatment time. L∗ value of the sonicated GMPs was higher than that of the control. The bulk density of samples was between 0.681 and 0.736 g cm−3, increased by sonication. However, sonication resulted in lower wettability, dispersibility, and foaming capacity. The D [3,2] value of GMPs ranged from 21.9 to 31.1 μm, increased by sonication. Sonication caused reduced cohesion and caking properties of GMPs compared with the control. Also, lower compaction levels at different flow rates were determined in the sonicated samples. In general, powder flow analyses showed that sonication improved GMP flow behaviour. Sonicated samples had reduced microbial load compared with the control.
AtıfScopus12WoS8OpenAlex11İncele - MakaleAçık Erişim2022Scopus SJRQ1The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder
Sert, Durmuş; Mercan, Emin
The impact of ozone treatment (OT) for 0 (control) 30, 60, 90 and 120 min to whey concentrate (WC) on powder flow, physicochemical, functional, and microbiological characteristics of whey powders (WPs) was examined. OT decreased the cohesiveness of WC, whereas the firmness, consistency and index of viscosity were not affected. OT caused higher L∗ and b∗ values in WP and improved the solubility and foaming capacity, but decreased foaming stability and bulk density. OT increased the mean particle size of WP samples depending on the treatment time. Higher treatment time of OT resulted in a lower cohesion index. OT decreased caking ability of WP samples and increased flow stability. Compaction coefficient and cohesion index depending on increasing test speed, were generally reduced with higher OT. Overall, powder flow analyses revealed that OT of WC resulted in improved flow behaviour of WP. The microbial load of WP was reduced using OT.
AtıfScopus14WoS10OpenAlex16İncele - MakaleYalnız künye2022Scopus SJRQ1Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures
Sert, Durmuş; Mercan, Emin; Kılınç, Mehmet
The effects of cow and buffalo milk mixtures on powder flow behaviour, functional characteristics and microstructure of whole milk powder was investigated. Milk powder was produced from 100% cow milk (G1), 100% buffalo milk (G2), 75% cow/25% buffalo milk (G3), 50% cow/50% buffalo milk (G4) and 25% cow/75% buffalo milk (G5). A higher proportion of buffalo milk increased the hydroxymethylfurfural, thiobarbituric acid reactive substances and free fatty acid contents in powders, but decreased dispersibility and wettability. The lowest and highest mean particle size values were obtained in G3 and G2 samples. Milk powder containing a higher level of buffalo milk increased caking ability and compaction coefficients of milk powder. All samples had remarkably cohesive characteristics. A higher proportion of cow milk can improve the flow behaviour of milk powder containing cow and buffalo milk mixtures in terms of caking, cohesion, and powder speed flow dependency.
AtıfScopus11WoS7OpenAlex8İncele - MakaleAçık Erişim2021Scopus SJRQ1Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics
Sert, Durmuş; Mercan, Emin; Dinkul, Muhsin; Aydemir, Serdar
The impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and consistency of concentrates with increasing treatment time. In milk powders, higher L∗ and a∗ values were observed in sonicated samples. D[4,3] parameter of milk powders was between 8.1 and 255.0 μm, and sonication for 60 min decreased this value. Sonication significantly decreased the caking, cohesion, and compaction properties of samples. The flow stability of sonicated samples was higher than that of the control. Sonication can result in improved flow characteristics of milk powders in terms of caking, cohesion, and compaction. These observations could relate to effects of sonication on casein micelle, whey proteins denaturation, whey/whey or casein/whey aggregation. Sonication of milk concentrates was also effective in reducing the microbial counts of milk powders.
AtıfScopus14WoS13OpenAlex13İncele - MakaleAçık Erişim2021Scopus SJRQ1Assessment of powder flow, functional and microbiological characteristics of ozone-treated skim milk powder
Sert, Durmuş; Mercan, Emin
The influence of ozone treatment (OT) of skim milk powder (SMP) on functional, physicochemical characteristics, powder flow behaviours and microbiological quality was evaluated. SMP was ozone-treated for 0 (control), 30, 60, 90 or 120 min. Particle size parameters of samples were not affected by OT. OT increased dispersibility and foaming capacity, but decreased wettability time. The cohesion index of samples ranged from 11.98 to 18.34, with higher treatment times decreasing it. OT significantly decreased the tendency for caking and cohesion, as well as compaction characteristics, and increased the flow stability of ozone-treated samples compared with control. OT could be effective for improving SMP flow behaviours in terms of caking, cohesion, and compaction. OT for 120 min decreased the count of all analysed microorganisms to under the detection limit. Inactivation of microorganisms and improving functional and powder flow characteristics by OT may have applications in dairy powder processing and food safety.
AtıfScopus17WoS13OpenAlex16İncele - MakaleYalnız künye2020Scopus SJRQ1Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures
Sert, Durmuş; Mercan, Emin
Microbiological, physicochemical, and textural characteristics, and oxidative stability was investigated of butter produced from raw cream treated with high-pressure homogenisation (HPH) at 0 (control), 10, 20, 30, 50, or 70 MPa. HPH treatment of cream increased lightness and decreased yellowness of butter. Firmness of all butter samples was between 97 (control) and 380 N (70 MPa). HPH decreased the spreadability of butter dependent on increasing pressure. A monomodal fat particle size distribution was determined in all butter samples; D[3.2] ranged from 25.25 to 125.5 μm and HPH decreased average particle size compared with the control. The induction time of butter ranged from 27.40 (control) to 39.61 h (70 MPa). Above 50 MPa, Salmonella, and yeast and moulds were completely inactivated whilst coliforms and staphylococci were not detected in butter from HPH treated cream at 70 MPa, indicating that HPH can improve the microbial quality of butter produced from raw cream.
AtıfScopus22WoS17OpenAlex17İncele - MakaleYalnız künye2020Scopus SJRQ1Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
Sert, Durmuş; Mercan, Emin
The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and from raw (R) and pasteurised (P) cream as controls. Thermosonication decreased moisture content, water activity, and pH of samples when compared with control groups. Mean particle size (D [3.2]) values of TS samples were lower than the R and P samples. Thermosonication improved spreadability compared with that of butter from pasteurised cream. Oxidative stability (induction time) of TS samples was lower than R, but higher than P. Two melting peaks were determined; in all samples, the Tonset of the first peak ranged from 11.39 to 11.93 °C, and the Tpeak was between 14.01 and 14.14 °C. Thermosonication significantly reduced total bacteria count and can improve spreadability, oxidative stability, and microbial safety of butter samples.
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Tam Kayıt
| Alan | Değer | Dil |
|---|---|---|
| creativeworkseries.issn | 0958-6946 | |
| dc.date.accessioned | 2026-10-29T19:08:35.147565067Z | |
| dc.date.available | 2026-10-29T19:08:35.147565067Z | |
| dc.identifier.uri | https://rdlopen.rawdatalibrary.net/r/bayburt/11604 | |
| dc.publisher | Elsevier Ltd | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.title | International Dairy Journal |