Cimen, M.; Yildirimi, S.; Cetin, M.; Tekelioglu, O.

This research was aimed to investigate the fat depression in milk from mechanical milking in winter and summer period. The data was collected from Mega Agricultural Enterprise by DIMES Company during winter and summer months. The milk fat levels in this study are consistent with normal values for cows. In summer months (July and August), the milk fat rates were lower than test value (3.2%). Therefore, it was concluded that low levels of milk fat (<3.2%) in July and August was closely associated with milk fat depression. Low fat levels in milk from machine milking for summer period can cause to economical loss since the milk price depends on milk fat levels. The cheese producers must be careful about fat depression in milk from machine milking in summer period for achieving maximum benefit. Further studies are needed to investigate on fat depression in milk from machine milking.

İncele

Cimen, M.

The influence of separation from dam on suckling behavior of lambs was tested from day 5 after lambing until the lambs were 8 days old. The twelve ewes with their lambs were randomly assigned in equal numbers to two treatments; separating from dam (S) and non-separating without suckling (NS). Separation from dam resulted in lower duration and higher frequency of suckling. The lambs in S treatment had shown lower milk intake as compared to rearing lambs by NS treatment until 8th day. Milk intake, duration and frequency of suckling in both groups decreased as age of the lamb increased until last day. Separation treatment was associated with stress in dams and their lambs had negative effect on suckling behavior and milk intake of offspring.

İncele

Kaplan, O.; Yildirim, N. C.; Yildirim, N.; Cimen, M.

In the higher organisms, the intake of trace elements occurs mainly through the respiratory system or through the food chain. Particularly, many dangerous elements or compounds, such as metals accumulate along the food chain. In this way, the food chain becomes the main gateway for persistent toxicants to enter higher organisms. Furthermore, these toxic elements generally have an anthropogenic origin and thus their concentrations in the environment grow with the increase of urban, agricultural and industrial emissions. With increasing environmental pollution, a toxic metal exposure assessment study is necessary. Toxic elements are not metabolized at all. Some metals irreversibly are bound to body tissues, e.g., lead to bone or cadmium to kidneys. This review updates the information on carry-over of toxic substances from feed to food of animal origin (meat, organs, milk and eggs). The control of environmental contaminants that may cause residues in food of animal origin is sometimes quite difficult and expensive and is addressed with special attention in this review.

AtıfWoS27·OpenAlex65

İncele

Kayim, M.; Cimen, M.; Can, E.; Kocabas, M.

Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.

AtıfWoS9·OpenAlex8

İncele

Bayril, T.; Cimen, M.; Tekelioglu, O.

This research was aimed to investigate the biochemical flavour-parameters of milk by machine milking in early lactation period. In the experiment, milk samples from 50 Holstein cows were used. Cows were fed high-energy concentrate diet (140 g crude protein and 10.3 metabolizable energy MJ/d). The data was collected from DIMES Company during July month. The milk fat rates were lower (p < 0.05) for cows in first and second weeks than last week. Cows were shown to be more sensitive to milk fat syndrome for first and second weeks. A decrease in milk fat percentage for summer period (2.3-2.6 %) can directly lead to taste loss. There were statistically no significant differences between the weeks for milk acidity (sH and pH) values during July. The milk acidity values (sH and pH) during July were tolerable for desired taste and favourable for consumer preference.

AtıfWoS2

İncele

Cimen, M.; Yildirim, N.; Dikici, A.; Kaplan, O.; Yildirim, N. Cikcikoglu

CIMEN, M., N. YILDIRIM, A. DIKICI, O. KAPLAN and N. CIKCIKOGLU YILDIRIM, 2010. Seasonal variations of biochemical taste parameters in milks from conventional and environment-friendly organic farming. Bulg. J. Agric. Sci., 16: 728-732 The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.

AtıfWoS2

İncele

Kayim, M.; Cimen, M.; Can, E.; Kizak, V.

Flavour of meat or sea products is generally thought to consist of the volatile components sense in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.

AtıfWoS2

İncele

Tekelioglu, O.; Cimen, M.; Soylu, D.; Soylu, I.

The aim of this study is to research the biochemical components in milks of machine milked cows for spring and winter season in different regions of Turkey. In study, all data were investigated for winter (December, January and February) and spring (March, April and May) periods in 2006. The milk fat levels were the highest in the winter season in Kayseri, Malya, Sahilkoy, Turhal and Pazar regions. The milk total solid levels were the lowest in the spring season for Kayseri Province. The milk sH values were the lower in the spring than winter season in Malya region. Whereas, there were no significant differences among regions for pH values in different periods. Low fat levels in total milk for spring period can cause to economical loss since the milk price depends on milk fat levels. Further studies are needed to investigate on milk components in different climatic conditions.

AtıfWoS3

İncele

Tekelioglu, O.; Cimen, M.; Bayril, T.

This research was aimed to investigate the effect of machine milking on milk biochemical components having economic importance. In the experiment, 10 Machine Milked (MM) and 10 suckled + Hand Milked (HM) cows were used. The milk fat rates were lower for MM animals in 1st, 2nd and 4th weeks (p<0.05). Protein and total solid rates of milks were similar for both groups during study. There was found positive correlation between milk fat and total solids (r = 0.53; p<0.05), but there were no significant correlations among other milk parameters. Suckling treatment (in BM group) to increase production of milk with maximum levels of milk fat is essential for achieving the economic benefits. Producers, who utilize the MM system during lactation should expect commercial milk to be low in fat content, which may affect cheese processing characteristics.

AtıfWoS6

İncele