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Microbial Control of Milk and Milk Products
Date
2017-06-01
Author
Soyer, Yeşim
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URI
https://hdl.handle.net/11511/79217
Relation
Microbial Control and Food Preservation
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Department of Food Engineering, Book / Book chapter
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Microbial Control of Milk and Milk Products
Guzel, Mustafa; Soyer, Yeşim (2017-01-01)
Milk has been the one of the main nutrient sources of human diet for centuries. Microbial studies on milk date back to the seventeenth century, when Kircher used a microscope, and observed the minute worms in milk. Two centuries later, in the1850s, Pasteur proved that the spoilage of milk resulting the sour taste was caused by microorganisms. Pasteur's discoveries on the effect of heat on undesirable microorganisms in beer and wine opened a new era in food science. Therefore, the process was named "pasteuri...
MICROBIAL-GROWTH KINETICS OF FED-BATCH FERMENTATIONS
OZADALI, F; OZILGEN, M (Springer Science and Business Media LLC, 1988-09-01)
Fed-batch fermenters are generally operated with the addition of small doses of nutrients, therefore the volume of the fermentation broth increases with time. Batch fermenters generally contain and almost constant volume of broth and a logistic equation has been commonly employed to simulate microbial growth in them. Mass balances were determined with fed-batch fermentation to obtain expressions which account for the effect of volume increase and the subsequent dilution of the biomass. A growth rate express...
Microbial growth and attachment of Salmonella and enterohemorrhagic and enteroaggregative Escherichia coli strains on cress microgreens grown in peat soil system
Namlı, Şahin; Samut, Hilal; Soyer, Yeşim (2021-12-01)
Purpose This study aimed to investigate how enteric pathogens and their biofilm populations on fresh produce survive according to time that contamination has occurred on leaves and contamination route: seed irrigation water. Design/methodology/approach Cress was contaminated in two different ways: contamination of seeds and irrigation water with 8-log MPN/mL bacterial load, Salmonella Newport, Escherichia coli O157:H7, O104:H4 or O78:H2. While contaminated seeds were cultivated for seed contamination, conta...
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
Kultur, Gulcin; Mısra, N. N.; Barba, Francisco J.; Koubaa, Mohamed; Gökmen, Vural; Alpas, Hami (2017-11-01)
The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based i...
Microbial population dynamics in anaerobic digester due to ammonia loadings
Çiçek, Mustafa; İçgen, Bülent (2016-09-28)
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Y. Soyer,
Microbial Control of Milk and Milk Products
. 2017, p. 280.