Yazarlar
- Cimen, M.(3)
- Tekelioglu, O.(3)
- Cimen, Murat(2)
- Aktaǧ, Işıl(1)
- Bayril, T.(1)
- Cetin, Mustafa(1)
- Dikici, A.(1)
- Goksoy, Ergun Omer(1)
- Gökmen, Vural(1)
- Hamzalıoǧlu, Aytül(1)
- Kaplan, O.(1)
- Keçeci, Ali(1)
- Kirkan, Sukru(1)
- Koçak, Berna(1)
- Soylu, D.(1)
- Soylu, I.(1)
- Topcu, Hakan(1)
- Yildirim, N.(1)
- Yildirim, N. Cikcikoglu(1)
- Yildirim, Saadettin(1)
- İpek, Yeliz.(1)
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range
Hamzalıoǧlu, Aytül; Aktaǧ, Işıl; Gökmen, Vural
This study developed first a comprehensive multiresponse kinetic model to elucidate the mechanism of the Maillard reaction in milk during ultrahigh-temperature treatment. The model incorporates the alterations in precursors (sugars, amino acids), intermediates (α-dicarbonyl and Amadori compounds) and products (N-ε-carboxymethyllysine, N-ε-carboxyethyllysine) that occur in milk during heating between 110 and 140 °C. Kinetically important reactions steps were identified by multiresponse kinetic modeling. Results indicated that N-ε-carboxymethyllysine and N-ε-carboxyethyllysine were formed predominantly by the oxidation of lactulosyllysine. Among the intermediates, the formation of 1-deoxyglucosone and glucosone, and methylglyoxal from 1-deoxyglucosone and glyoxal from glucosone, were determined to be the kinetically important steps. The rate-limiting step was identified as lactulosyllysine formation, while methylglyoxal generation occurred most rapidly across all heating temperatures. In this study, the multiresponse kinetic modeling approach was applied to milk, offering a comprehensive understanding of the critical pathways leading to the formation of α-dicarbonyl compounds and advanced glycation end-products.
- MakaleYalnız künye2025Scopus SJRQ3Eco-Friendly and Practical Electrochemical Determination of Lactic Acid in Milk Using Boron Doped Diamond Electrode
İpek, Yeliz.; Koçak, Berna; Keçeci, Ali
In this study, an economical, environmentally friendly, sensitive, selective, and rapid voltammetric quantitative analysis method was developed using a boron doped diamond electrode to determine lactic acid (LA). Two linear working ranges were determined for LA determination in phosphate buffer solution (PBS, pH of 2). The first linear working range (LR1) was between concentrations of 1.5 × 10−6–8 × 10−6 mol· L−1, with a detection limit of 1.3 × 10−6 mol·L−1, and the limit of quantification (LOQ) was found to be 4.4 µmol· L−1. The second linear working range (LR2) was determined in the concentration range of 8.0–89.2 µmol·L−1. LOD was calculated as 15.8 µmol·L−1, and the LOQ value was calculated as 52.6 µmol·L−1 in the LR2. Intraday repeatability of the BDD electrode for LA determination was (RSD) 6.8% in LR1 and 11.8% in LR2. The interday repeatabilities of the BDD electrode in LR1 and LR2 were calculated as 7.7% and 4.7%, respectively. The developed electrochemical sensor was successfully applied for the determination of LA in milk sample. The sensor exhibited a short response time of about 10 s in PBS at pH 2. The recovery values of LA in PBS and milk sample were 97.3% and 96.1%, respectively.
AtıfScopus2WoS2OpenAlex2
İncele - MakaleYalnız künye2013Scopus SJRQ2Effect of Body Condition Score on Biochemical Milk Parameters having Economic Importance in Dairy Goat during the First Month of Postpartum Period
Cimen, Murat; Topcu, Hakan
The data were collected from 20 Turkish Saanen goats raised in Ismailli village of Tunceli Province during first four weeks of postpartum period. In the research, 10 goats having BCS 1 and 10 goats having BCS 2 were used. The dams in BCS 1 group had showed lower milk fat content as compared to dams in BCS 2 group until third week. The total solids and protein levels of goats did not differ between BCS 1 and BCS 2 groups during all weeks of research We found positive high correlations between total solids and protein (r=0.997; p<0.01) in BCS 1 group and BCS2 group (r=0.9998; p<0.01) Similar correlations were found for both BCS group in study. From our results, the lower BCS has negative significant influence on the milk fat synthesis for dams having low fat depots. (c) 2013 Friends Science Publishers
AtıfWoS7İncele - MakaleYalnız künye2010Scopus SJRQ3Biochemical Flavour Parameters of Milk in Early Lactation
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.
AtıfWoS2İncele - MakaleYalnız künye2010Scopus SJRQ3SEASONAL VARIATIONS OF BIOCHEMICAL TASTE PARAMETERS IN MILKS FROM CONVENTIONAL AND ENVIRONMENT - FRIENDLY ORGANIC FARMING
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.
AtıfWoS2İncele - MakaleYalnız künye2010Scopus SJRQ3Biochemical Taste Parameters of Milk from Machine Milking Cows in Late Lactation Period
Tekelioglu, O.
This research was performed to investigate the effect of late lactation period on milk biochemical taste parameters such as fat and acidity of machine milked cows and to show these biochemical parameters during last month of late lactation. Cows were fed standard diet for lactation period. In the study, a total of 40 cow milk samples were collected and examined from DIMES Company during January month. The milk fat rates were lower (p<0.05) for cows in first week (2.8%) than last week (3.3%). There were statistically no significant differences between the weeks for milk acidity (sH and pH) values of machine milked cows. The milk fat and acidity values (sH and pH) during study were favorable for desired taste and consumer choice.
- MakaleYayıncıda açık erişim2010Scopus SJRQ3Milk Components from Machine Milking Cows in Winter and Spring Periods
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.
AtıfWoS3İncele - MakaleYalnız künye2010Scopus SJRQ2Machine Milked and Suckled Goats Differ in Some Biochemical Components of Their Milk in 1st and 2nd Weeks of Lactation
Cetin, Mustafa; Cimen, Murat; Goksoy, Ergun Omer; Kirkan, Sukru; Yildirim, Saadettin
This study was aimed at determination of biochemical components of machine milked and suckled goat milk associated with pecuniary profit in the 1(st) and 2(nd) weeks of early lactation period. For this purpose, 10 machine-milked and 10 suckled Turkish Saanen Goats were used. The milk fat rate was lower in machine milked goats than in suckled goats for both the periods. The protein levels were lower for 2(nd) week in machine milked goats compared with suckled goats. There was no difference (p>0.05) between the two groups of goats for total nitrogen. It was concluded that suckling improves fat in goat milk, which makes it more profitable. (C) 2010 Friends Science Publishers
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