Browsing by Author "Atamer, Metin"

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    Farklı yöntemlerle kuru maddesi arıtılmış sütlerden üretilen yoğurtların bazı niteliklerinin araştırılması
    (Ziraat Fakültesi, 1997) Tamuçay, Balkır; Atamer, Metin; Ziraat Mühendisliği
    ABSTRACT Master Thesis A STUDY ON THE MANUFACTURE OF YOGHURT FROM MILKS WHICH DRY MATTER IS INCREASED BY DIFFERENT METHODS. Balkır TAMUÇAY Ankara University Graduate School of Naturel and Applied Sciences Deparment of Milk Techonology Supervisor : Prof.Dr Metin AT AMER 1997, Page : 71 Jury : Prof.Dr. Metin ATAMER Prof.Dr.Atilla YETİŞMEYEN AsistProf. T.Haluk ÇELİK In this study effects of different fortification methods on the quality criteria of yoghurt were investigated. The fortification methods used in this study were chosen according to the methods used for yoghurt production in Turkey. These methods are; addition of milk powder (A), evaporation (B), addition milk powder+evaporation (C), boiling (D), and addition of milk powder+boiling (E). Dry matter contents of milks were increased to 16 % in all samples. Samples A, B and C were heat treated at 85°C for 20 min. and the others were heat treated at 100°C, then yoghurt production was made by using these milks. Total dry matter, fat, titratable acidity (°SH), pH, lactic acid, volatile fatty acids, acetaldehyde, tyrosine, consistency, viscosity, whey seperation were determined. Sensory evalution was also carried out during the 1., 7. and 14. days of storage. According to the result from analyses, the effects of different fortification methods on the titratable acidity, pH, lactic acid, volatile fatty acids, acetaldehyde, and tyrosine contents were not statistically significant (p>0.05). On the other hand, the effects on the consistency, viscosity and whey seperation properties were significant (p<0.05). In addition, curds from samples A, B, and C were firmer than that of samples D and E (low consistency, and whey seperation, high viscosity). The stability of curds for all samples became better, as the storage progressed (decrease in consistency and whey seperation values, increase in viscosity values). Titratable acidity (decrease in pH) and the contents of lactic acid, volatile fatty acids, and tyrosine were increased during the storage period. According to the sensory evalution results, all samples got same scores for flavour, but from the body and apperance points of view, samples D and E got lower scores than the others. For this reason, samples D and E were unliked. All panelists liked sample B most which was produced by using evaporated milk. It was followed by samples C and A. Key Words: Yoghurt, evaporation, dried milk, boiling
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    Laktoperoksidaz/tiyosiyonat/hidrojen peroksit (LP) sistemi aktivasyonu ile korunmuş inek sütünden üretilen tulum peynirlerinin bazı nitelikleri üzerinde araştırmalar
    (Fen Bilimleri Enstitüsü, 2002) Kırdar, Seval Sevgi; Atamer, Metin
    Bu çalışmada, LP sistemi aktivasyonu ile korunmuş sütlerden üretilen Tulum peynirlerinin bazı kalite özellikleri ve bunların 90 günlük olgunlaşma süresindeki değişimleri incelenmiştir. Bu amaçla, 20:20 ppm (C) ve 60:60 ppm (D) SCN:H2O2 katılarak ve katılmaksızın (B) 25°C'da ve kontrol (A) 4°C'da 8 saat süreyle bekletilen sütlerden Tulum peyniri üretilmiştir. Tulum peynirlerinde olgunlaşma süresi boyunca 1., 30., 60. ve 90. günlerde toplam kurumadde, yağ, toplam kurumaddede yağ, tuz, toplam azot (TA), suda çözünen azot (SA) ve tiyosiyonat (SCN") içerikleri ile titrasyon asitliği (%L.A), olgunlaşma indeksi, uçucu yağ asitleri, tirozin, asit değeri, serbest yağ asitleri, toplam bakteri ve koliform bakteri sayısı belirlenmiştir. Peynirlerin duyusal özellikleri depolamanın 30., 60. ve 90. günlerinde incelenmiştir. Sonuçta, 20:20 ppm SCN:H202 katılarak korunmuş sütlerin Tulum peyniri üretiminde bir salanca yaratmadığı saptanmıştır. Bununla birlikte 60:60 ppm SCN:H202 katkılı sütlerden de Tulum peyniri üretilebileceği, yalnız bu sütlerden elde edilen peynirlerin kalite düzeylerinin düşük olduğu belirlenmiştir. Ayrıca LP sisteminin peynirlerin duyusal nitelikleri üzerinde belirgin bir etkisi gözlenmemiştir.Abstract In this study, some quality criteria of tulum cheese produced from milk preserved by the activation of the LP system were investigated during the ripening period of 90 days. For this purpose, milks containing 20:20 ppm (C), 60:60 ppm (D) and 0:0 ppm (B) SCN:H202 were stored at 25°C for 8 hours. As a control (A) one part of milk without addition of SCN:H202 was stored at 4°C for 8 hours. Afterwards Tulum cheeses were produced by using these milks. Total dry matter, fat, fat in dry matter, salt, total nitrogen, soluble nitrogen, thiocyanate contents and titratable acidity (%LA), pH, ripening index, acids value, tyrosine, volatile fatty acids value, free fatty acids, total bacteria and coliform bacteria counts values of cheeses were determined during the 1., 30., 60. and 90"1 day of storage. Sensory properties of these cheeses were examined during the 30., 60. and 90th day of storage. As a result, it was found that, the raw milk preserved by the addition of 20:20 ppm was suitable for the production of Tulum cheeses in view of technological processes and quality characreristics of the product was, despite the lack of some properties of cheeses, milks containing 60:60 ppm SCN:H202 can also be used for the production of this kind of cheese. Contrarily, sensory properties of the resultant Tulum cheeses were not affected by LP system.
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    Süt endüstrisinde sanitasyon
    (Ankara: Ankara Üniversitesi Ziraat Fakültesi, 2005) Atamer, Metin
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    Yoğurdun sulandırma oranı ve granüllerin yıkama sayısnın yayık tereyağının nitelikleri üzerine etkisi
    (Fen Bilimleri Enstitüsü, 2010) Öztürk, Fatma Şebnem Öztekin; Atamer, Metin; Süt Teknolojisi
    In this study, the effects of the dilution rate of yoghurt and washing number on the properties of Yayık butter were investigated during the 60 days of storage. Two levels of dilution rate (50% and 150%) and three levels of washing number (1, 3 and 6 times) were selected as experimental parameters. Yayık butter samples based on the combination of these parameters have been produced as three replication. In these samples, fat and water rate (only on the 1st day of storage), serum pH, titratable acidity, lactic acid, acid degree, peroxide value, carbonyl compounds (acetaldehyde, acetone, butanone ? 2 and diacetyl), FFA (free fatty acids) (from C4:0 to C18:2) contents were determined on the 1st, 30th and 60th days of storage. The analysis were also performed in raw material (yoghurt and yoghurt + water mixture) to make a comparison between raw material and samples. In addition, the buttermilk samples were also analysed for dry matter, fat and protein contents, pH and titratable acidity. Yield and the recovery rates of samples were calculated on the basis of the amounts and fat contents of raw material (yoghurt), product (Yayık butter) and the separated buttermilk.All the data except pH value and FFA contents of Yayık butter were determined lower than those of obtained from raw material and mixtures. pH values of butter samples and raw materials were found to be almost similar, but FFA amounts were higher in Yayık butter than in yoghurt and mixtures. The dilution rate had a significant effect as statistically on the properties of butter samples except serum pH, and diacetyl content (p<0.01). Fat content, titratable acidity, peroxide value, acetaldehyde, acetone, caprylic (C8:0), capric (C10:0), lauric (C12:0) palmitic (C16:0), linoleic (C18:2) and stearic (C18:0) acids contents were influenced significantly by the washing number (p<0.01, p<0.05). It was determined that in Yayık butter acetaldehyde and acetone are dominant carbonyl compounds. Yayık butter samples shared almost similar sonsory evaluation scores. Total score range from 75.75 to 82.00 out of 90. Although there were no significant difference among the product yield values of samples, some differences has been observed in recovery rate of fat. Increasing of dilution rate decreased the recovery rate. The properties taken into consideration in the study showed that it is possible to produce Yayık butter by using of the combination of investigation parameters, however especially combination used in the production of sample B (%50 dilution rate, 3 times washing) and C (%50 dilution rate, 6 times washing) can be recommended in the manufacture of Yayık butter due to provide advantages in some properties such as lipolytic and oxidative stability, sensorial properties and recovery rate of fat.
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    Yoğurdun sulandırma oranı ve granüllerin yıkama sayısının yayık tereyağının nitelikleri üzerine etkisi
    (Fen Bilimleri Enstitüsü, 2010) Öztekin Öztürk, Fatma Şebnem; Atamer, Metin
    Bu araştırmada, Yayık tereyağının özellikleri üzerine, hammadde yoğurdun sulandırma oranı ile tereyağı granülleri yıkama sayısının etkisi, 60 günlük depolama süresince incelenmiştir. Sulandırma oranının 2 (% 50 ve % 150) ve yıkama sayısının 3 (1, 3 ve 6 kez yıkama) seviyesi esas alınarak Yayık tereyağı örnekleri üretilmiştir (3 tekerrür). Bu örneklerde, depolamanın 1., 30. ve 60. günlerinde yağ ve su oranı (sadece 1. günde), serum pH’sı, titrasyon asitliği, laktik asit, asit ve peroksit değerleri, karbonil bileşenleri (asetaldehit, aseton, bütanon – 2 ve diasetil), SYA (serbest yağ asitleri) (C4:0 – C18:2 arası) içerikleri belirlenmiştir. Analizler, bir karşılaştırma yapabilmek amacıyla hammadde yoğurt ve yoğurt + su karışımlarında da gerçekleştirilmiştir. İlaveten, üretim esnasında ayrılan yayıkaltı örneklerinde de kurumadde, yağ ve protein içeriği, pH değeri ile titrasyon asitliği belirlenmiştir. Hammadde (yoğurt), ürün (Yayık tereyağı) ve ayrılan yayıkaltı miktarı ve yağ oranı dikkate alınarak randıman ve geri kazanım oranları hesaplanmıştır. Yayık tereyağı örneklerinde serum pH’sı ve SYA dışında elde edilen tüm veriler, hammadde yoğurt ve yoğurt + su karışımlarından daha düşük bulunmuştur. pH değeri önemli bir değişim sergilemezken, SYA’nın Yayık tereyağı örneklerinde, hammadde yoğurt ve yoğurt + su karışımlarından yüksek olduğu tespit edilmiştir. Sulandırma oranının Yayık tereyağının serum pH’sı dışındaki nitelikleri üzerine etkisi önemli bulunmuştur (p<0.01). Yıkama sayısı ise; yağ oranı, titrasyon asitliği, peroksit değeri, asetaldehit ve aseton içeriği ile kaprilik (C8:0), kaprik (C10:0), laurik (C12:0), palmitik (C16:0), stearik (C18:0) ve linoleik asit (C18:2) içeriği üzerine önemli etkide bulunmuştur (p<0.01, p<0.05). Yayık tereyağında asetaldehit ve asetonun dominant karbonil bileşeni olduğu tespit edilmiştir. Örnekler duyusal değerlendirmede birbirine oldukça yakın puanlar almışlardır. Örneklerin randıman değerleri arasında belirgin bir farklılık olmamakla beraber, yağın geri kazanım oranlarında farklılık gözlenmiştir. Sulandırma oranının artması, yağın geri kazanım oranını azaltmıştır. Araştırmada irdelenen özellikler deneme parametreleri kombinasyonları kullanılarak Yayık tereyağı üretiminin mümkün olduğunu göstermektedir. Bununla birlikte, özellikle B (%50 sulandırma, 3 kez yıkama) ve C (%50 sulandırma, 6 kez yıkama) örneklerinin üretiminde yararlanılan kombinasyonlar, lipolitik ve oksidatif stabilite, duyusal nitelikler ve yağın geri kazanım oranı gibi özelliklerde avantajlar sağladığından önerilmektedir.Abstract In this study, the effects of the dilution rate of yoghurt and washing number on the properties of Yayık butter were investigated during the 60 days of storage. Two levels of dilution rate (50% and 150%) and three levels of washing number (1, 3 and 6 times) were selected as experimental parameters. Yayık butter samples based on the combination of these parameters have been produced as three replication. In these samples, fat and water rate (only on the 1st day of storage), serum pH, titratable acidity, lactic acid, acid degree, peroxide value, carbonyl compounds (acetaldehyde, acetone, butanone – 2 and diacetyl), FFA (free fatty acids) (from C4:0 to C18:2) contents were determined on the 1st, 30th and 60th days of storage. The analysis were also performed in raw material (yoghurt and yoghurt + water mixture) to make a comparison between raw material and samples. In addition, the buttermilk samples were also analysed for dry matter, fat and protein contents, pH and titratable acidity. Yield and the recovery rates of samples were calculated on the basis of the amounts and fat contents of raw material (yoghurt), product (Yayık butter) and the separated buttermilk. All the data except pH value and FFA contents of Yayık butter were determined lower than those of obtained from raw material and mixtures. pH values of butter samples and raw materials were found to be almost similar, but FFA amounts were higher in Yayık butter than in yoghurt and mixtures. The dilution rate had a significant effect as statistically on the properties of butter samples except serum pH, and diacetyl content (p<0.01). Fat content, titratable acidity, peroxide value, acetaldehyde, acetone, caprylic (C8:0), capric (C10:0), lauric (C12:0) palmitic (C16:0), linoleic (C18:2) and stearic (C18:0) acids contents were influenced significantly by the washing number (p<0.01, p<0.05). It was determined that in Yayık butter acetaldehyde and acetone are dominant carbonyl compounds. Yayık butter samples shared almost similar sonsory evaluation scores. Total score range from 75.75 to 82.00 out of 90. Although there were no significant difference among the product yield values of samples, some differences has been observed in recovery rate of fat. Increasing of dilution rate decreased the recovery rate. The properties taken into consideration in the study showed that it is possible to produce Yayık butter by using of the combination of investigation parameters, however especially combination used in the production of sample B (%50 dilution rate, 3 times washing) and C (%50 dilution rate, 6 times washing) can be recommended in the manufacture of Yayık butter due to provide advantages in some properties such as lipolytic and oxidative stability, sensorial properties and recovery rate of fat.