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    Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
    (Elsevier, 2026) Uzkuc, Hasan; Saritas, Sumeyye; Uzkuc, Nesrin Merve Celebi; Yuceer, Yonca Karagul; Esatbeyoglu, Tuba
    This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
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    Instrumental and Sensory Measurements of Ezine Cheese Texture
    (Sidas Medya A.Ş., 2010) Aday, Mehmet Seçkin; Caner, Cengiz; Yuceer, Yonca Karagul
    Instrumental and sensorial methods of texture profile analysis TPA were used to describe textural properties of Ezine cheese. Ezine cheeses produced by a local producer were stored in tin plate containers 2 kg each at 2-4°C for 12 months, and textural changes of cheese samples were determined during storage. Results of instrumental texture profile analysis showed that aging made cheese samples more adhesive and less cohesive. In sensory analysis, springiness and number of particles scores were lower at the end of the ripening than other days. Significant correlations were found between sensory attributes including rate of recovery and number of particles with instrumental springiness, instrumental gumminess, instrumental chewiness and instrumental resilience [TR] Bu çalışmada enstrümantal ve duyusal tekstür profil analizi TPA yöntemleri Ezine peynirinin tekstürel özelliklerini tanımlamak için kullanılmıştır. Lokal bir peynir üreticisi tarafından üretilen Ezine peynirleri teneke ambalajlarda 2 kg 2-4°C’de 12 ay boyunca depolanmış ve depolama süresince peynir örneklerinin tekstürel değişimleri belirlenmiştir. Enstrümantal tekstür profil analiz sonuçları peynirlerde olgunlaşma süresince iç yapışkanlığın arttığını ve dış yapışkanlığın ise azaldığını göstermiştir. Duyusal analizde depolama sonunda esneklik ve partikül sayısı değerlerinin azaldığı görülmüştür. Duyusal parametrelerden olan elastikiyet oranı ve partikül sayısı ile enstrümantal ölçümlerden olan esneklik, sakızımsılık, çiğnenebilirlik ve elastikiyet arasında yüksek korelasyon olduğu belirlenmiştir