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Öğe Diffusion of amines through polysulfonated ion-exchange membranes(MARCEL DEKKER INC, 1997) Ersoz, M; Keles, A; Yildiz, SThe permeabilities and diffusion behaviors of aniline, p-chloroaniline, and p-nitroaniline were investigated in polysulfonated ICE-450 ion-exchange membranes as a function of pH at 25 degrees C. The permeabilities for these compounds increased with decreasing of receiver side pH. The modes of membrane/solution distribution and diffusion of amines, as a controlling factor to the membrane permselectivity in terms of basicity value, molecular size, and electrophilic groups of amines, were correlated consistently with the flux data as well as with the estimated membrane permselectivity parameters. The transport system depends on the basicity values of amines, and the pH gradients were the main driving force. It is shown that the diffusion parameters measured on single component experiments provide a good prediction of behavior.Öğe The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 2003) Atasever, M; Ucar, G; Keles, A; Kose, ZThis study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 +/- 5degreesC for an hour was applied to the samples of the first group. The samples of the second group were dipped into 0.5% of smoke cheese solution for 5 min. The third group was the control group and it was not smoked. Samples were examined on days 1, 15. 30, 60 of the ripening period for chemical, microbiological and sensory properties. It seemed that natural smoking decreased moisture and fat in the dry matter content of kashar cheese, but liquid smoke did not affect chemical properties. Microbiologically, smoking applications decreased total mesophilic (viable) counts, though there was no effect on coliforms, Staphylococcus-Micrococcus, yeast or moulds. In sensory evaluations, liquid smoked samples and the control group were similar, but natural smoked samples gained lower points for flavor and color than the other groups.Öğe Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maras cheese(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 1999) Tekinsen, OC; Atasever, M; Keles, A; Ucar, GDifferent salting techniques were used on Marag cheese samples produced from cow's, ewe's and a mixture (1:1) of cow and ewe's milk. In the first group, samples were immersed 22% the brine solution for 3 hours then transferred into 10% brine solution. In the second group, samples were salted with 1% dry salt and after 24 hours were immersed in 13% brine solution. The cheese samples were analysed for chemical, microbiological and sensory properties on the first day of production and after 15, 30, 60 and 90 days of ripening. There were no statistical differences in the salt and ash contents and aw values of the cheese samples produced from different types of milk. The samples produced from ewe's milk had lower moisture content and acidity values, and higher fat content and pH values than the other groups. The type of milk had no effect on the general viable counts, coliforms, fecal streptococci, yeast or moulds. With different salting techniques of the chemical properties, the dry matter and fat contents in samples of Group II were higher than those in Group I. general viable count contents of the Group I samples were lower than those of Group II. The yeast and mould count contents of Group I were also found to be lower than those of Group ii after 15, 30 and 90 days of ripening. In the sensory analyses, the samples of Group II were found to be of better quality.Öğe Use of Different Salting Techniques in Halloumi Cheese: Effect on Sensory, Microbiological and Chemical Properties(AKADEMIAI KIADO, 2003) Atasever, M; Keles, A; Uçar, Gürkan; Güner, AhmetIn this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.
