Master Degree / Yüksek Lisans Tezleri

Permanent URI for this collectionhttps://hdl.handle.net/11147/3008

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Subject: search.filters.subject.Fermented milk

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Now showing 1 - 4 of 4
  • Master Thesis
    Development of Strained Yogurt Ice Cream With Aronia and Hydrolyzed Collagen
    (01. Izmir Institute of Technology, 2024) Güler, Sevda; Korel, Figen
    Yogurt ice cream, made using yogurt cultures Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, is integrated with freezing technology, and it is a healthy food that creates cooling effect on consumers. In this study, it was aimed to obtain strained yogurt ice cream that would allow consumption of hydrolyzed collagen and aronia together. Different concentrations of collagen were added to samples with and without aronia. Different amounts of stevia were also added to selected sample due to its antioxidant activity. The quality of the ice creams in the study were evaluated by analyses as follows; dry matter, protein, fat, ash, carbohydrates, pH, color, viscosity, overrun, melting rate, antioxidant activity, coliform and lactic acid bacteria counts, and sensory analyses. While aronia decreased pH, collagen increased pH; adding stevia did not cause any significant change on pH. A correct proportion was observed between the viscosity and fat content of formulations. Samples were examined for antioxidant activity by DPPH and total phenolic content analyses. According to DPPH analysis results, sample B containing 20g of aronia had highest antioxidant activity. According to total phenolic content analysis, sample F containing 20g of aronia and 2.5g of hydrolyzed collagen had the highest total phenolic content. After the antioxidant activity was evaluated, stevia was added as a sweetener to sample E, which contained 1g of hydrolyzed collagen. According to sensory analysis results, sample E1 containing 20g of aronia, 1g of collagen and 0.006g of stevia was the most liked yogurt ice cream in terms of taste.
  • Master Thesis
    Isolation, Phenotypic and Genotypic Charecterization of Yoghurt Starter Bacteris
    (Izmir Institute of Technology, 2007) Erkuş, Oylum; Harsa, Şebnem
    Specific bacteria cultures, known as starters, are used for manufacturing of fermented milk products. Yoghurt is made from milk by the protocooperative action of well known starters, namely Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. They lead to coagulation of milk by lactic acid fermentation and other products give the characteristic properties, such as acidity, aroma, and consistency. Traditional method, using part of a previous batch to inoculate a new batch, have been used for centuries. Such cultures lead to variable performance, however industrial production needs consistency. The method of choice is the use of bacterial strains with known physiological, biochemical and genotypic characters. The isolation and identification of natural starters is a need not only for the dairy industry, which still import starters abroad, but also for the preservation of natural lactic acid bacteria diversity of Anatolia. With this perspective, the aim of our study was the isolation of starters from artisanal yoghurts, and their biochemical and molecular characterization. At the end of the study, 66 cocci and 71 bacilli were isolated. According to biochemical identification, all the bacilli isolates were found to be L. delbrueckii ssp. bulgaricus, however cocci isolates showed highly variable sugar fermentation results and only 7 of them were characterized as S. thermophilus. The molecular characterization was based on the amplification and restriction fragment length polymorphism (RFLP) of 16S ribosomal DNA (rDNA) and internal transcribed spacer (ITS) region. Species-specific PCR amplification and 16S sequencing were also used for justification. All of the isolates were well identified with the help of molecular techniques.
  • Master Thesis
    Phylogenetic Analysis of Bacterial Communities in Kefir by Metagenomics
    (Izmir Institute of Technology, 2008) Ünsal, Burcu; Arslanoğlu, Alper
    Kefir is a traditional fermented milk beverage which is produced by adding kefir grains into milk and is allowed for fermentation. Grains contain vital complex flora of microorganisms (bacteria and yeast) that live in harmony. Since health and food safety of fermented milk products is important, population structure of food-type microbes involve in fermentation should be known very well. Rapid determination of kefir bacterial composition may accelerate the determination of food quality and also may facilitate specification of bioactive products that obtain from kefir. The goal of this thesis was to analysis the genomic structure of bacterial communities of the fermented kefir drink and grains by both culture-dependent and culture-independent methods (metagenomic approach). Total Genomic DNA was purified from each analysis methods and the partial small subunits of 16S rDNA were amplified by a pair of universal bacterial primers. 16S rDNAs fragments were cloned and then sequenced. The vast quantities of data were screened in NCBI database by BLASTN program according to similarity scores with related sequences. 7 different bacteria were identified to species level composed of Lactococcus lactis subsp. lactis , Lactobacillus kefiranofaciens, Lactobacillus helveticus, Acetobacter lovaniensis, Acetobacter syzygii, Leuconostoc mesenteroides, Enterococcus faecium and 1 bacteria to genus level named Lactobacillus kefiri or parabucheri. The results of this study showed that the combination of both methods is more efficient to identify high percentage of species than using only one of them. Finally, phylogenetic relationships among identified species inferred from partial 16S rRNAs gene sequencing were determined by Neighbor-joining algorithm.
  • Master Thesis
    Production of Kefir From Bovine and Oat Milk Mixture
    (Izmir Institute of Technology, 2011) Kahraman, Cihan; Korel, Figen
    During recent years non-dairy milk types such as cereal and grain milks have been an increased demand from consumers due to their functional properties. The cereal and grain milks do not contain cholesterol or lactose; therefore, these milk types are preferred by consumers who are vegetarians, have special diets or are lactose intolerant.In this study, different concentrations of oat milk (0, 15, 30, 45, and 60%), blueberry aroma(9, 12, 15, 18, and 21%), and kefir culture(1, 2, 3, 4, and 5%) were used for the optimization of the kefir production and samples were stored at 4C for 21 days. The response surface methodology was used for the optimization process. Sensory characteristics, the pH changes and microbial characteristics of the kefir samples were determined during storage and the concentrations of the oat milk, blueberry aroma and kefir culture for the best three kefir products were chosen based on the optimization results According to optimization results, three kefir samples which contained the highest level of oat milk with optimum organoleptic characteristics, optimum pH and optimum microbial counts were selected and produced. Based on the organoleptic results, kefir samples composed of 20% oat milk, 4% kefir culture and 10% aroma concentration, were produced. According to the pH results kefir samples within 15% oat milk, 4% kefir culture and 9% aroma concentration were produced. Based on the microbiological results kefir samples within 30% oat milk, 3% kefir culture and 15% aroma concentration were produced. The pH, titratable acidity, dry matter, fat, protein, phenol content, beta-glucan content, whey off, viscosity, volatile and organic acid profile of samples, color change, microbiological characteristics and sensory characteristics of these samples were investigated during 21 days of storage.