Advanced Scientific Research Methods

Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physi…

• OKTAY YERLİKAYA

Proper interpretation of the thyroid gland functional data is an important issue on the diagnosis of thyroid disease. The primary role of the thyroid gland is to help regulation of the body's metabolism. Thyroid hormone produced by the thyroid gland provides this. Production of too little thyroid hormone (hypo-thyroid…

Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of expe…

• İHSAN BAKIRCI

The effect of pitching rate on fermentation and production of flavour compounds was studied in high gravity wort using a lager yeast. Fermentation performance was followed by monitoring the total sugar content and yeast growth. Volatile compounds were evaluated by analysing higher alcohols, esters and carbonyl compoun…

• HÜSEYİN ERTEN

Five yogurt batches were prepared with banana puree and sugar combinations and ABT‐2 (Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced (P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, an…

• İHSAN BAKIRCI

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• NECATİ ÖZDEMİR

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• NİHAL ÖZGÜR

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• BEYZA BİLLUR İSKENDER EROĞLU

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• AYDIN AKAN

Abstract The aim of this study was to determine the effects of using various probiotic bacteria and plant oils in cultured cream on the fatty acid profiles including conjugated linoleic acids (CLA). L. acidophilus, B. bifidum, S. thermophilus and L. bulgaricus, P. thoenii (jensenii) P126, and P. jensenii B1264 and a m…

• BİLGE ERTEKİN FİLİZ

Kefir is a functional dairy product and the effects of kefir consumption on health have been well documented. Kefir grains have naturally high numbers of lactic acid bacteria and yeasts and are used in manufacturing kefir. The biomass of kefir grains slowly increases after successive fermentations. The effects of addi…

• BİLGE ERTEKİN FİLİZ

No abstract yet.

• DENİZ BAŞ