Basaga, H.
Dik, Tunay
The LP system in raw milk was activated by the addition of equimolar concentrations (0.25 mM) of hydrogen peroxide (H2O2) and thiocyanate (SCN) as KSCN and utilizing the inherent milk lactoperoxidase (LP). H2O2 and SCN- concentrations were determined during the experiments by using spectrophotometric methods and found to decrease to 1.5 mug/ml and 0.4 mug/ml respectively in 5 h. A relatively small amount of H2O2 was produced in the untreated milk which then was found to decrease. The activated sample, at the end of the 5 h period contained 10(9) cells/ml whereas the control sample contained 10(11) cells/ml. Lactic acid (LA) concentration inceased from 0.24 to 0.58% in the control after a slight delay of 1 h, whereas in the LP activated sample LA remained at a level 0.23 for 5 h. The activated LP system was found to delay the coagulation time and to strongly reduce the activity of starter cultures.


Ökmen, Zinet Aytanga; Bayındırlı, Alev (1999-01-01)
The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.
Effect of Initial Azo Dye Concentration and Biomass Acclimation on Sludge Digestion and Dye Co-treatment
Ozkan-Yucel, Umay Gokce; Gökçay, Celal Ferdi (Wiley, 2010-04-01)
The effect of a reactive azo dye (the hydrolyzed form of Reactive Orange 107, HRO107) on the digestion of municipal waste sludge (WS) was studied. The study also focused Oil the effect: of acclimation of the anaerobic mixed culture on dye treatment. Anaerobic batch assays were carried out in serum bottles under mesophilic conditions. Unacclimated and acclimated anaerobic mixed cultures were used for the study. Both unacclimated and acclimated anaerobic cultures completely reduced HRO107 during WS digestion....
The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice
Alpas, Hami (2000-06-01)
The objective of this study was to combine pressure (345 MPa) with heat (50 degrees C), and bacteriocins (5000 AU/ml sample) for a short time (5 min) for the inactivation of relatively pressure-resistant strains of four foodborne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in pasteurized milk and orange juice. Without bacteriocin addition, 5.5 log-cycle reduction was obtained for S. aureus 485 in milk whereas more than 8 log-cycle reduction was achieved ...
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Gursoy, Oguz; Yilmaz, Yusuf; Gokce, Ozge; Ertan, Kübra (2016-04-01)
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color propert...
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels
Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01)
In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...
Citation Formats
H. Basaga and T. Dik, “EFFECT OF THE LACTOPEROXIDASE SYSTEM ON THE ACTIVITY OF STARTER CULTURES FOR YOGURT PRODUCTION,” MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, pp. 144–146, 1994, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88529.