Araştırma Makalesi
BibTex RIS Kaynak Göster

Farklı Mikrobiyal Transglutaminaz Uygulanan Sütlerden Üretilen Ayranın Fizikokimyasal ve Mikrobiyolojik Özellikleri

Yıl 2025, Cilt: 23 Sayı: 2, 101 - 110, 20.07.2025

Esin Özel , Hatice Kübra Kızılay Merve Al Firuze Ergin Zeren , Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.1746609

Öz

Çalışmada, mikrobiyal transglutaminaz (MTG) kullanılarak farklı koşullar altında işlenen sütlerden ayran üretilmiştir. Çalışmanın amacı, ısıl işlemden önce (4°C'de 12 saat, 38°C’de 3 saat ve 50°C'de 1 saat) veya ısıl işlemden sonra iki farklı MTG’ye (MTG-MP ve MTG-YG) maruz bırakılan sütlerden üretilen ayranların fizikokimyasal ve mikrobiyolojik özellikleri belirlemektir. Isıl işlemden önce 50ºC’de 1 saat MTG-MP ile muamele edilen sütten üretilen ayran örneklerinde en yüksek tane sayısı ve ortalama tane çevresi değerleri sırasıyla 140.8/3 mL ve 3.8 mm olarak belirlenmiştir. Depolama süresince ayran örneklerinin görünür viskozite ve kıvam katsayısı değerleri sırasıyla 0.10-0.26 Pa.s ve 1.05-4.13 Pa.sn arasında değişmiştir. Isıl işlemden önce MTG ile işlenen sütten üretilen ayran örnekleriyle ısıl işlemden sonra MTG eklenen sütlerden üretilen ayran örnekleri karşılaştırıldığında, ikincisinin görünür viskozite ve kıvam katsayısı değerleri daha yüksek, ayrıca granül sayısı, ortalama granül çevresi, görsel pürüzlülük, serum ayrılması ve akış davranış indeksi değerleri daha düşük olmuştur. Ayranın fizikokimyasal özellikleri bakımından, sütün ısıl işlemden önce 38°C'de 3 saat boyunca MTG-MP ile muamele edilmesi, 12 saat boyunca 4°C'de veya 1 saat boyunca 50°C’de muamele edilmesinden daha iyi olabilir. Benzer şekilde, sütün ısıl işlemden önce 1 saat boyunca 50°C'de MTG-YG’ye maruz bırakılması 12 saat boyunca 4°C'de veya 3 saat boyunca 38°C’de muamele edilmesinden daha iyi olabilir. Bu çalışma, ayran üretiminde kullanılan süte uygulanan MTG tipinin ve MTG’nin muamele koşulunun değiştirilmesinin ayranın mikrobiyolojik özelliklerinde istatistiksel olarak anlamlı bir fark yaratmadığını göstermiştir.

Anahtar Kelimeler

Tuzlu içilebilir yoğurt Mikrobiyal transglutaminaz Uygulama koşulları Görsel özellikler

Teşekkür

The authors wish to thank Ajinomoto Foods for providing the microbial transglutaminase enzymes.

Kaynakça

  • [1] Koksoy, A., Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600.
  • [2] Altay, F. (2017). Rheology and functionality of ayran - a yogurt drink. In Yoghurt in health and disease prevention (Chapt. 17), Edited by N.P. Shah (Ed.), London, UK, Elsevier Applied Science.
  • [3] Kücükcetin, A. (2012). Effect of casein to whey protein ratio of skim milk on the physical properties of a yoghurt drink, Ayran. Milchwissenschaft, 67(3), 274-276.
  • [4] Abedi, F., Sani, A.M., Karazhiyan, H. (2014). Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk. Journal of Food Science and Technology, 51(9), 2246-2250.
  • [5] Lee, W.J., Lucey, J.A. (2006). Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts. Journal of Dairy Science, 89(7), 2374-2385.
  • [6] Lucey, J.A. (2004). Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57(2-3), 77-84.
  • [7] Hahn, C., Sramek, M., Nöbel, S., Hinrichs, J. (2012). Post-processing of concentrated fermented milk: Influence of temperature and holding time on the formation of particle clusters. Dairy Science & Technology, 92(1), 91-107.
  • [8] Ercili-Cura, D., Huppertz, T., Kelly, A. L. (2015). Enzymatic modification of dairy product texture. In Modifying food texture, 1, 71-97. Woodhead Publishing Series in Food Science, Technology and Nutrition. [9] Romeih, E., Walker, G. (2017). Recent advances on microbial transglutaminase and dairy application. Trends in Food Science & Technology, 62, 133-140.
  • [10] Danesh, E., Goudarzi, M., Jooyandeh, H. (2017). Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100(7), 5206-5211.
  • [11] Motoki, M., Kumazawa, Y. (2000). Recent research trends in transglutaminase technology for food processing. Food Science and Technology Research, 6(3), 151-160.
  • [12] Bönish, M.P., Huss, M., Lauber, S., Kulozik, U. (2007a). Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocolloids, 21(4), 585-595.
  • [13] Bönish, M.P., Huss, M., Weitl, K., Kulozik, U. (2007b). Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 17(11), 1360-1371.
  • [14] Sanlı E., Sezgin, E., Deveci, O., Senel, E., Benli, M. (2011). Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids, 25(6), 1477-1481.
  • [15] Wróblewska, B., Kaliszewska-Suchodoła, A., Kołakowski, P., Troszyńska, A. (2013). The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. International Journal of Food Science and Technology, 48(5), 1007-1017.
  • [16] Romeih, E.A., Abdel-Hamid, M., Awad, A.A. (2014). The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt. Dairy Science & Technology, 94(3), 297-309.
  • [17] Faergemand, M., Sorensen, M.V., Jorgensen, U., Budolfsen, G., Qvist, K.B. (1999). Transglutaminase: Effect on instrumental and sensory texture of set style yoghurt. Milchwissenschaft, 54(10), 563-566.
  • [18] Darnay, L., Koncz, Á., Gelencsér, É., Pásztor-Huszár, K., Friedrich, L. (2016). Textural properties of low-fat set-type yoghurt depending on mTG addition. Mljekarstvo, 66(3), 225-230.
  • [19] Shirkhani, M., Madadlou, A., Khosrowshahi, A. (2015). Enzymatic modification to stabilize the fermented milk drink, doogh. Journal of Texture Studies, 46(1), 22-33.
  • [20] Akal, H.C. Kocak, C., Ozer, H.B. (2018). Transglutaminase applications in dairy technology. In Microbial Cultures and Enzymes in Dairy Technology (1st ed.), Edited by Ş.Ö. Budak, H.C. Akal., IGI Global, Hershey, PA, 152-181p.
  • [21] Akal, C., Koçak, C., Kanca, N., Özer, B. (2022). Utilization of reconstituted whey powder and microbial transglutaminase in ayran (drinking yogurt) production. Food Technology and Biotechnology, 60(2), 253-265.
  • [22] Sanlı, T., Sezgin, E., Senel, E., Benli, M. (2013). The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran. International Journal of Dairy Technology, 66(3), 410-416.
  • [23] Rajakari, K. (2015). Structure modification of sour milk products by transglutaminase. Ph.D. thesis. Aalto University, School of Chemical Technology, Department of Biotechnology and Chemical Technology. Helsinki, Finland, pp 135.
  • [24] Dannenberg, F., Kessler, H.G. (1988). Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties. Milchwissenschaft, 43(11), 700-704.
  • [25] AOAC. (2000a). Solids (total) in milk, method no. 925.23. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 10p.
  • [26] AOAC. (2000b). Protein nitrogen content of milk, method no. 991.22. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 13-14p.
  • [27] AOAC. (2000c). Fat content of raw and pasteurized whole milk, method no. 2000.18. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz. Gaithersburg, MD, USA, AOAC International.21-23p.
  • [28] AOAC. (2000d). Ash of milk, method no. 945.46. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 10p.
  • [29] Erkaya, T., Baslar, M., Sengül, M., Ertugay, M.F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23, 406-412.
  • [30] Küçükçetin, A., Weidendorfer, K., Hinrichs, J. (2009). Graininess and roughness of stirred yoghurt as influenced by processing. International Dairy Journal, 19(1), 50-55.
  • [31] Köksoy, A., Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10), 835-839.
  • [32] ISO/IDF. (2003). Yogurt identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). International Dairy Federation, Brussels, Belgium.
  • [33] Hökelekli, Ç., Ergin, F., Kucukcetin, A. (2023). Incorporation of encapsulated yoghurt bacteria into stirred yoghurt to improve their survival in an in vitro digestive condition. Food and Bioprocess Technology, 17(3), 747-766.
  • [34] Gu, Y.X., Li, X., Xiao, R., Dudu, O.E., Yang, L., Ma, Y. (2020). Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochemistry, 99, 61-69.
  • [35] Ozer, B., Kirmaci, H. A., Oztekin, S., Hayaloglu, A., Atamer, M. (2007). Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 17(3), 199-207.
  • [36] Kelly, P.M. (1982). The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder. Journal of Dairy Research, 49(2), 187-196.
  • [37] Ramasubramanian, L., Restuccia, C., Deeth, H.C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91(11), 4164-4175.
  • [38] Umeda, T., Aoki, T. (2002). Relation between micelle size and micellar calcium phosphate. Milchwissenschaft, 57(3), 131-133.
  • [39] Motoki, M., Seguro, K. (1998). Transglutaminase and its use for food processing. Trends in Food Science & Technology, 9(5), 204-210.
  • [40] Gomes, J.J.L., Duarte, A.M., Batista, A.S.M., de Figueiredo, R.M.F., de Sousa, E.P., de Souza, E.L., Queiroga, R.D.R.D. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks. LWT-Food Science and Technology, 54(1), 18-24.
  • [41] Gül, L.B., Bekbay, S., Akgün, A., Gül, O. (2023). Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food Science & Nutrition, 11(9), 5325-5337.
  • [42] Kocabaş, H., Ergin, F., Aktar, T., Küçükçetin, A. (2022). Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International Dairy Journal, 129, Article105360.
  • [43] Özrenk, E. (2006). The use of transglutaminase in dairy products. International Journal of Dairy Technology, 59(1), 1-7.
  • [44] Motoki, M., Kumazawa, Y. (2000). Recent research trends in transglutaminase technology for food processing. Food Science and Technology Research, 6(3), 151-160.
  • [45] TFC. (2009). Turkish Food Codex communique on fermented dairy products. Ankara, Türkiye: Turkish Food Codex, 27143.
  • [46] Scott, B.R., Yang, X., Geornaras, I., Delmore, R.J., Woerner, D. R., Reagan, J.O., Morgan, J.B., Belk, K.E. (2015). Antimicrobial efficacy of a sulfuric acid and sodium sulfate blend, peroxyacetic acid, and cetylpyridinium chloride against Salmonella on inoculated chicken wings. Journal of Food Protection, 78(11), 1967-1972.

Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase

Yıl 2025, Cilt: 23 Sayı: 2, 101 - 110, 20.07.2025

Esin Özel , Hatice Kübra Kızılay Merve Al Firuze Ergin Zeren , Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.1746609

Öz

In this study, ayran was produced from milk treated with microbial transglutaminase (MTG) under different conditions. The aim of this work was to determine the effect of treating milk with two different MTGs (MTG-MP and MTG-YG), either before or after heat treatment at different conditions (at 4°C for 12 h, at 38°C for 3 h, and at 50°C for 1 h), on the physicochemical and microbiological properties of ayran. The highest number of grains and mean perimeter of grains were determined as 140.8 per 3 mL of the sample and 3.8 mm, respectively, in ayran samples produced from milk treated with MTG-MP at 50ºC for 1 h before heat treatment. During storage, the apparent viscosity and consistency coefficient values of ayran drinks ranged from 0.10 to 0.26 Pa.s and from 1.05 to 4.13 Pa.sn, respectively. In comparison to ayran drinks produced from milk treated with MTG before heat treatment and after heat treatment, the latter had higher apparent viscosity and consistency coefficient values, as well as lower number of grains, mean perimeter of grains, visual roughness, syneresis, and flow behaviour index values. Considering the physicochemical properties of ayran, treating milk with MTG-MP at 38°C for 3 h prior to heat treatment might be preferable in comparison to treating at 4°C for 12 h or at 50°C for 1 h. Similarly, treating milk with MTG-YG at 50°C for 1 h prior to heat treatment might be preferable compared to treating it at 4°C for 12 h or at 38°C for 3 h. This study demonstrated that changing the type of MTG used and the treatment condition of MTG to milk used in ayran production resulted in insignificant differences in microbiological properties.

Anahtar Kelimeler

Salty drinkable yoghurt Microbial transglutaminase Treatment conditions Visual properties

Kaynakça

  • [1] Koksoy, A., Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600.
  • [2] Altay, F. (2017). Rheology and functionality of ayran - a yogurt drink. In Yoghurt in health and disease prevention (Chapt. 17), Edited by N.P. Shah (Ed.), London, UK, Elsevier Applied Science.
  • [3] Kücükcetin, A. (2012). Effect of casein to whey protein ratio of skim milk on the physical properties of a yoghurt drink, Ayran. Milchwissenschaft, 67(3), 274-276.
  • [4] Abedi, F., Sani, A.M., Karazhiyan, H. (2014). Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk. Journal of Food Science and Technology, 51(9), 2246-2250.
  • [5] Lee, W.J., Lucey, J.A. (2006). Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts. Journal of Dairy Science, 89(7), 2374-2385.
  • [6] Lucey, J.A. (2004). Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57(2-3), 77-84.
  • [7] Hahn, C., Sramek, M., Nöbel, S., Hinrichs, J. (2012). Post-processing of concentrated fermented milk: Influence of temperature and holding time on the formation of particle clusters. Dairy Science & Technology, 92(1), 91-107.
  • [8] Ercili-Cura, D., Huppertz, T., Kelly, A. L. (2015). Enzymatic modification of dairy product texture. In Modifying food texture, 1, 71-97. Woodhead Publishing Series in Food Science, Technology and Nutrition. [9] Romeih, E., Walker, G. (2017). Recent advances on microbial transglutaminase and dairy application. Trends in Food Science & Technology, 62, 133-140.
  • [10] Danesh, E., Goudarzi, M., Jooyandeh, H. (2017). Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100(7), 5206-5211.
  • [11] Motoki, M., Kumazawa, Y. (2000). Recent research trends in transglutaminase technology for food processing. Food Science and Technology Research, 6(3), 151-160.
  • [12] Bönish, M.P., Huss, M., Lauber, S., Kulozik, U. (2007a). Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocolloids, 21(4), 585-595.
  • [13] Bönish, M.P., Huss, M., Weitl, K., Kulozik, U. (2007b). Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 17(11), 1360-1371.
  • [14] Sanlı E., Sezgin, E., Deveci, O., Senel, E., Benli, M. (2011). Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids, 25(6), 1477-1481.
  • [15] Wróblewska, B., Kaliszewska-Suchodoła, A., Kołakowski, P., Troszyńska, A. (2013). The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. International Journal of Food Science and Technology, 48(5), 1007-1017.
  • [16] Romeih, E.A., Abdel-Hamid, M., Awad, A.A. (2014). The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt. Dairy Science & Technology, 94(3), 297-309.
  • [17] Faergemand, M., Sorensen, M.V., Jorgensen, U., Budolfsen, G., Qvist, K.B. (1999). Transglutaminase: Effect on instrumental and sensory texture of set style yoghurt. Milchwissenschaft, 54(10), 563-566.
  • [18] Darnay, L., Koncz, Á., Gelencsér, É., Pásztor-Huszár, K., Friedrich, L. (2016). Textural properties of low-fat set-type yoghurt depending on mTG addition. Mljekarstvo, 66(3), 225-230.
  • [19] Shirkhani, M., Madadlou, A., Khosrowshahi, A. (2015). Enzymatic modification to stabilize the fermented milk drink, doogh. Journal of Texture Studies, 46(1), 22-33.
  • [20] Akal, H.C. Kocak, C., Ozer, H.B. (2018). Transglutaminase applications in dairy technology. In Microbial Cultures and Enzymes in Dairy Technology (1st ed.), Edited by Ş.Ö. Budak, H.C. Akal., IGI Global, Hershey, PA, 152-181p.
  • [21] Akal, C., Koçak, C., Kanca, N., Özer, B. (2022). Utilization of reconstituted whey powder and microbial transglutaminase in ayran (drinking yogurt) production. Food Technology and Biotechnology, 60(2), 253-265.
  • [22] Sanlı, T., Sezgin, E., Senel, E., Benli, M. (2013). The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran. International Journal of Dairy Technology, 66(3), 410-416.
  • [23] Rajakari, K. (2015). Structure modification of sour milk products by transglutaminase. Ph.D. thesis. Aalto University, School of Chemical Technology, Department of Biotechnology and Chemical Technology. Helsinki, Finland, pp 135.
  • [24] Dannenberg, F., Kessler, H.G. (1988). Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties. Milchwissenschaft, 43(11), 700-704.
  • [25] AOAC. (2000a). Solids (total) in milk, method no. 925.23. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 10p.
  • [26] AOAC. (2000b). Protein nitrogen content of milk, method no. 991.22. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 13-14p.
  • [27] AOAC. (2000c). Fat content of raw and pasteurized whole milk, method no. 2000.18. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz. Gaithersburg, MD, USA, AOAC International.21-23p.
  • [28] AOAC. (2000d). Ash of milk, method no. 945.46. Official methods of analysis of AOAC International (17th ed.), Edited by W. Horowitz, Gaithersburg, MD, USA, 10p.
  • [29] Erkaya, T., Baslar, M., Sengül, M., Ertugay, M.F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23, 406-412.
  • [30] Küçükçetin, A., Weidendorfer, K., Hinrichs, J. (2009). Graininess and roughness of stirred yoghurt as influenced by processing. International Dairy Journal, 19(1), 50-55.
  • [31] Köksoy, A., Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10), 835-839.
  • [32] ISO/IDF. (2003). Yogurt identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). International Dairy Federation, Brussels, Belgium.
  • [33] Hökelekli, Ç., Ergin, F., Kucukcetin, A. (2023). Incorporation of encapsulated yoghurt bacteria into stirred yoghurt to improve their survival in an in vitro digestive condition. Food and Bioprocess Technology, 17(3), 747-766.
  • [34] Gu, Y.X., Li, X., Xiao, R., Dudu, O.E., Yang, L., Ma, Y. (2020). Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochemistry, 99, 61-69.
  • [35] Ozer, B., Kirmaci, H. A., Oztekin, S., Hayaloglu, A., Atamer, M. (2007). Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 17(3), 199-207.
  • [36] Kelly, P.M. (1982). The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder. Journal of Dairy Research, 49(2), 187-196.
  • [37] Ramasubramanian, L., Restuccia, C., Deeth, H.C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91(11), 4164-4175.
  • [38] Umeda, T., Aoki, T. (2002). Relation between micelle size and micellar calcium phosphate. Milchwissenschaft, 57(3), 131-133.
  • [39] Motoki, M., Seguro, K. (1998). Transglutaminase and its use for food processing. Trends in Food Science & Technology, 9(5), 204-210.
  • [40] Gomes, J.J.L., Duarte, A.M., Batista, A.S.M., de Figueiredo, R.M.F., de Sousa, E.P., de Souza, E.L., Queiroga, R.D.R.D. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks. LWT-Food Science and Technology, 54(1), 18-24.
  • [41] Gül, L.B., Bekbay, S., Akgün, A., Gül, O. (2023). Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food Science & Nutrition, 11(9), 5325-5337.
  • [42] Kocabaş, H., Ergin, F., Aktar, T., Küçükçetin, A. (2022). Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International Dairy Journal, 129, Article105360.
  • [43] Özrenk, E. (2006). The use of transglutaminase in dairy products. International Journal of Dairy Technology, 59(1), 1-7.
  • [44] Motoki, M., Kumazawa, Y. (2000). Recent research trends in transglutaminase technology for food processing. Food Science and Technology Research, 6(3), 151-160.
  • [45] TFC. (2009). Turkish Food Codex communique on fermented dairy products. Ankara, Türkiye: Turkish Food Codex, 27143.
  • [46] Scott, B.R., Yang, X., Geornaras, I., Delmore, R.J., Woerner, D. R., Reagan, J.O., Morgan, J.B., Belk, K.E. (2015). Antimicrobial efficacy of a sulfuric acid and sodium sulfate blend, peroxyacetic acid, and cetylpyridinium chloride against Salmonella on inoculated chicken wings. Journal of Food Protection, 78(11), 1967-1972.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Süt Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Esin Özel 0000-0001-6260-9901

Hatice Kübra Kızılay 0000-0001-5042-7334

Merve Al 0000-0002-2805-5295

Firuze Ergin Zeren 0000-0002-9751-1020

Ahmet Küçükçetin 0000-0002-0132-1581

Yayımlanma Tarihi 20 Temmuz 2025
Gönderilme Tarihi 6 Mayıs 2025
Kabul Tarihi 23 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 23 Sayı: 2

Kaynak Göster

APA Özel, E., Kızılay, H. K., Al, M., Ergin Zeren, F., vd. (2025). Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase. Akademik Gıda, 23(2), 101-110. https://doi.org/10.24323/akademik-gida.1746609
AMA Özel E, Kızılay HK, Al M, Ergin Zeren F, Küçükçetin A. Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase. Akademik Gıda. Temmuz 2025;23(2):101-110. doi:10.24323/akademik-gida.1746609
Chicago Özel, Esin, Hatice Kübra Kızılay, Merve Al, Firuze Ergin Zeren, ve Ahmet Küçükçetin. “Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated With Different Microbial Transglutaminase”. Akademik Gıda 23, sy. 2 (Temmuz 2025): 101-10. https://doi.org/10.24323/akademik-gida.1746609.
EndNote Özel E, Kızılay HK, Al M, Ergin Zeren F, Küçükçetin A (01 Temmuz 2025) Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase. Akademik Gıda 23 2 101–110.
IEEE E. Özel, H. K. Kızılay, M. Al, F. Ergin Zeren, ve A. Küçükçetin, “Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase”, Akademik Gıda, c. 23, sy. 2, ss. 101–110, 2025, doi: 10.24323/akademik-gida.1746609.
ISNAD Özel, Esin vd. “Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated With Different Microbial Transglutaminase”. Akademik Gıda 23/2 (Temmuz 2025), 101-110. https://doi.org/10.24323/akademik-gida.1746609.
JAMA Özel E, Kızılay HK, Al M, Ergin Zeren F, Küçükçetin A. Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase. Akademik Gıda. 2025;23:101–110.
MLA Özel, Esin vd. “Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated With Different Microbial Transglutaminase”. Akademik Gıda, c. 23, sy. 2, 2025, ss. 101-10, doi:10.24323/akademik-gida.1746609.
Vancouver Özel E, Kızılay HK, Al M, Ergin Zeren F, Küçükçetin A. Physicochemical and Microbiological Properties of Ayran Produced from Milk Treated with Different Microbial Transglutaminase. Akademik Gıda. 2025;23(2):101-10.
 Kapak Resmi İndir

25964   25965    25966      25968   25967

88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).