Yazar "Aydemir, Serdar" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
    (Elsevier Science Inc, 2016) Sert, Durmus; Mercan, Emin; Aydemir, Serdar; Civelek, Mustafa
    The aim of this work vas to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000700,000, >700,000 SCC/mL) were processed into skim (SNIP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was rioted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SNIP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208 mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SNIP and WMP was between 0.682 and 0.708 and 0.660 to 0.685 g/cm(3), respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.
  • Küçük Resim Yok
    Öğe
    Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics
    (Elsevier Sci Ltd, 2021) Sert, Durmus; Mercan, Emin; Dinkul, Muhsin; Aydemir, Serdar
    The impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and consistency of concentrates with increasing treatment time. In milk powders, higher L* and a* values were observed in sonicated samples. D[4,3] parameter of milk powders was between 8.1 and 255.0 mu m, and sonication for 60 min decreased this value. Sonication significantly decreased the caking, cohesion, and compaction properties of samples. The flow stability of sonicated samples was higher than that of the control. Sonication can result in improved flow characteristics of milk powders in terms of caking, cohesion, and compaction. These observations could relate to effects of sonication on casein micelle, whey proteins denaturation, whey/whey or casein/whey aggregation. Sonication of milk concentrates was also effective in reducing the microbial counts of milk powders. (C) 2021 Elsevier Ltd. All rights reserved.