alexa The Effects Of Various Milk By-products On Microbial Properties Of Beef Patties
ISSN: 2329-8901

Journal of Probiotics & Health
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading
Loading Please wait..

3rd International Conference and Exhibition on Probiotics, Functional & Baby Foods
September 23-25, 2014 Hotel Royal Continental, Naples, Italy

Cemalettin Saricoban, Mehmet Gun and Hasan Ibrahim Kozan
ScientificTracks Abstracts: J Prob Health
DOI: 10.4172/2329-8901.S1.015
Abstract
This study was conducted with the purpose of determining its effects of dairy by-products on some microbial properties of meatball. For this purpose, whey protein concentrate powder, buttermilk powder and lactose powder were used as dairy by-product. In this study, in addition, the meat used as the raw materials, meatballs were prepared by using different combination (1-2, 5-5%) and of whey protein concentrate powder, buttermilk powder, lactose powder and some physical- chemical, textural and sensorial analyses were applied on these meatballs. pH, moisture, water activity, and total mesophilic bacteria contents were analyzed at 0, 5 and 10 days. Days for raw and cooked meatballs; protein and ash contents were analyzed at 0. Day for raw meatballs. The control samples have the highest total mesophilic aerobic bacteria count. It is observed that milk by-products decrease the total mesophilic aerobic bacteria countwith a positive correlation by the concentration. As a result; it may be advised that the dairy by-products can be used to reduce total aerobic bacteria count without any negative effect on sensory.
Biography
Cemalettin Saricoban has completed his Master and PhD in meat science and technology at the age of 32 years from Selcuk University and is working as Associate Professor in the same field at Selcuk University. He has published 18 papers in the SCI indexed journals and has presented more than 40 scientific papers.
image PDF   |   image HTML
 
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords