Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.

In this study, it was aimed to reveal aroma-active compounds and sensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum® analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in Çökelek samples. Butyric acid, Furaneol® and sotolon were identified at high intensities in all cheeses. It was determined that the intensity of butyric acid was higher in Çökelek made from yogurt while the intensities of Furaneol® and sotolon were found to be higher in Çökelek made from milk. “Cooked”, “Whey”, “Creamy”, “Rancid” “Fermented”, “Yeast”, “Sour”, “Salty”, “Sweet” and “Umami” were defined as characteristic sensory terms for Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek made from Tuluk yogurt.

The present study aimed to determine the physical, chemical, and textural properties of goatskin used in the production of Tulum cheese and the traditional and industrial ripening conditions. Natural ripening conditions (caves) and some parameters (temperature, humidity, oxygen, and CO2 values) of the cold storage of the dairy plants were examined between March and October. It was determined that the temperature and moisture content of the natural cave where cheese ripening was carried out was different from that of the dairy factory storage conditions. The oxygen and carbon dioxide ratios were similar in both ripening conditions. The effects of skin thickness, fat, and skin structure, especially tensile strength, elongation break, tear strength, air, water vapor, and oxygen permeability properties were statistically significant. The goatskins' tensile strength, elongation at break and tear strength values were 9.16-36.48 daN, 22.57-81.57 N, and 35.4-150.28 N/mm, respectively. When used as a casing material for the ripening of Tulum cheese, the effect of the skin's properties such as Oxygen, water vapor, and air permeability on the product was found to be significant. The present study determined that goatskin's outward air permeability was 6.6-10.95 times higher than the inward air permeability.

This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, and overrun of the samples. However, molecular ice-creams, in particular, have a softer structure since they contain tiny ice crystals, and the first dripping and full melting time was realized in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. It was observed that the volatile compound profiles of the ice-creams were affected differently by ice-cream production techniques. The octanoic, hexanoic, and dodecanoic acid were high-value prominent compounds in all the ice creams. Furthermore, the 14 volatile compounds that are effective in the difference between the ice-creams and their production techniques were determined, which is more important in the ice cream aroma. This is the first study on the change of the volatile compounds, hence the aroma compound profile, in molecular ice-cream production technique. And, it was presented as an innovative approach. Therefore, it is thought to be shed new light on future studies.

Diyet lifleri, tüketici sağlığı üzerine olumlu etkilerinden dolayı kullanımı giderek popülerleşmektedir. Çalışmamızda ayran üretiminde psyllium, bezelye ve yulaf kullanımı araştırılmıştır. Farklı konsantrasyonlarda diyet lifleri içeren ayran örnekleri +4 °C’de 21 gün boyunca depolanmıştır. Depolamanın 1., 7., 15. ve 21. günlerinde pH, titrasyon asitliği, kuru madde, kül, yağ, protein, viskozite, tirozin, mineral madde (sodyum, kalsiyum, potasyum, fosfor ve magnezyum) gibi fiziko-kimyasal ve maya-küf, toplam mezofil bakteri, Lactobacillus bulgaricus ve Streptococcus thermophilus sayımı gibi mikrobiyolojik analizler yapılmıştır. Yapılan analizler sonucunda psyllium, bezelye ve yulaf liflerinin ayranda kullanımının mümkün olabileceği ve bu sayede günlük diyet lifi ihtiyacını süt ürünlerinden almak isteyen tüketiciler için alternatif yeni bir fonksiyonel süt ürünü olacağı düşünülmektedir.

Research background. In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L). Experimental approach. Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, Lactococcus spp. and Lactobacillus spp. as well as sensory and textural properties were analysed during 15 days storage. Results and conclusions. The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable. Novelty and scientific contribution. Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.