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    Aflatoxin M1 in white pickle and Van otlu (herb) cheeses consumed in southeastern Turkey
    (ELSEVIER SCI LTD, 2005) Tekinsen, KK; Tekinsen, OC
    The occurrence and the concentration range of aflatoxin M1 (AF M1) were investigated by fluorometric method using Affinity chromatography columns in 60 samples of Van otlu (herb) and 50 white pickle cheese samples obtained from retail outlets in Van and Hakkari, Turkey. AF M1 at the detectable level (0.1 mug/kg) was found in 86.7% in Van otlu cheese and 62%, in white pickle cheese samples. The incidence of AF M I in Van otlu and white pickle cheese samples ranged from 0.16 to 7.26 mug/kg and from 0.10 to 5.20 mug/kg, respectively. Eighty percent Van otlu cheese and 40%, white pickle cheese samples exceeded the maximum acceptable level of 0.25 mug AF M1/kg cheese set by Turkish Government. The occurrence of AF M I in the cheese samples may indicate that the necessary precaution will have to be taken so as to improve the quality by minimizing the contamination with AF B1 and B2 in feed. (C) 2004 Elsevier Ltd. All rights reserved.
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    The effects of the pressing and the scalding treatments on some quality properties in Mara cheese production
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 2003) Tekinsen, KK; Nizamlioglu, M
    The study was designed to elicit some basic information on the effect of different pressing and scalding treatments applied to the curd with special reference to the standardization of Mara cheese. For each experiment six different samples (IA, IB, IC, IIA, IIB, IIC) were used. The samples were manufactured experimentally by applying three different scalding treatments, 70 +/- I degreesC/5 min. (A), 75 +/- 1 degreesC/5 min. (B) and 80 +/- I degreesC/5 min (C), to each of two curds pressed for I h by 1:5 kg (1) and 1.5:5 kg (11) weights of milk used. All experimental samples were examined microbiologically, chemically and physically on the first, 15(th), 30(th) 60(th) and 90(th) adys of the ripening period in addition to the assessment of the sensorial characteristics of 30, 60 and 90-day-old experimental samples. During the ripening period no regular changes were found in the fat, moisture, ash, salt content and acidity, pH and a(w) values of the samples, although moisture content increased by 1-4% at the end of ripening. It was determined that sample IB in group I had a high a(w) value and the difference between IA and IB was significant at p < 0.05. Aerobic mesophilic and Lactobacillus microorganisms decreased in number at different rates toward the end of the ripening period, although the decrease was not considerable in the colony count of aerobic mesophilic microorganisms after the 30(th) day of ripening. Sample IA had the maximum total sensorial score on the 30(th) and 90(th) days of the ripening period and 113 on the 60(th) day. It is concluded that pressing and scalding treatments applied to the curds slightly affected the chemical and physical characteristics and that treatments by pressing for 1 h by 1:5 weight of milk used and of scalding at 70 +/- 1 degreesC for 5 min will give better sensorial quality characteristics, particularly with regard to appearance.