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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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    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, G
    Different 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.
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    The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 1999) Tekinsen, OC; Dogruer, Y; Nizamlioglu, M; Gurbuz, U
    This investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional meted. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the Ist, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.