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    Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
    (Elsevier Science Inc, 2015) Koca, Nurcan; Erbay, Zafer; Kaymak-Ertekin, Figen
    Dairy powders are produced to increase the shelf life of fresh dairy products and for use as flavoring agents. In this study, 24 cheese powders produced under 7 different conditions were used to investigate the effects of spray-drying parameters (e.g., inlet air temperature, atomization pressure, and outlet air temperature) on the quality of white cheese powder. Composition, color, physical properties, reconstitution, and sensory characteristics of white cheese powders were determined. The results revealed that the white cheese powders produced in this study had low moisture content ratios and water activity values. High outlet air temperatures caused browning and enhanced Maillard reactions. Additionally, high outlet air temperatures increased wettability and dispersibility and decreased the solubility of white cheese powders. Free fat content was positively correlated with inlet air temperature and negatively correlated with outlet air temperature and atomization pressure. Sensory analyses revealed that white cheese powder samples had acceptable sensory characteristics with the exception of the sample produced at an outlet air temperature of 100 degrees C, which had high scores for scorched flavor and color and low scores for cheese flavor.
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    Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
    (Elsevier Sci Ltd, 2019) Erbay, Zafer; Koca, Nurcan
    Use of maltodextrin and whey improves the physical properties of spray-dried cheese powder and, as cheese replacers, they decrease the raw material costs. However, it is necessary to evaluate their effects on the chemical quality and sensory properties of the product. Three powders, control (CON), whey-added cheese powder (WACP), and maltodextrin-added cheese powder (MACP) were produced to determine free fatty acid (FFA) content, degree of nonenzymatic browning, oxidation, and sensory (flavour) changes during 12 months' storage. In the emulsion preparation and drying process, total volatile FFAs decreased up to 9% and 53.5%, respectively, with higher decrease in CON than in WACP or MACP. Although whey increased oxidation degree of powder, oxidised flavour could not be perceived until the ninth month of storage. Maltodextrin slightly decreased cheese flavour and overall impression scores. There was no difference detected in the powders for scorched flavour. (C) 2019 Published by Elsevier Ltd.
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    Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
    (Elsevier Science Inc, 2015) Erbay, Zafer; Koca, Nurcan
    There is an increasing demand for cheese as a food ingredient, especially as a flavoring agent. One of the most important cheese flavoring agents is cheese powder. To obtain an intense cheese flavor, ripened cheese is used as a raw material in cheese powder but this increases production costs. Moreover, use of natural cheese decreases the physical quality of powder because of its high fat content. In this study, we evaluated opportunities to use whey or maltodextrin for improving the physical quality of powders in production of white cheese powder. We produced cheese powders with 3 different formulations control (CON), whey-added (WACP), and maltodextrin-added (MACP) and determined the effects of formulation on cheese powder quality. Physical quality parameters such as color, densities, reconstitution properties, free fat content, particle morphology, and sensory characteristics were investigated. The different cheese powders were stored for 12 mo at 20 degrees C and we evaluated the effect of storage on powder quality. Addition of maltodextrin to cheese powder formulations significantly improved their physical quality. The densities and reconstitution properties of cheese powder were increased and free fat content was decreased by use of maltodextrin. The MACP particles were spherical with a uniform distribution and larger particle sizes, whereas CON and WACP particles were wrinkled, irregularly shaped with deep surface dents, and variable in size. Although caking was observed in scanning electron micrographs after 12 mo of storage, it was not detected by sensory panelists. The color of cheese powders changed very slowly during storage but browning was detected. The results of this study show that it is possible to use maltodextrin or whey in production of white cheese powder to reduce production costs and improve the physical quality of powders.
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    Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree)
    (Inderscience Enterprises Ltd, 2015) Saygi, Gulsefa; Erbay, Zafer; Koca, Nurcan; Pazir, Fikret
    In this study, a fruit powder was produced from the mixture of cornelian cherry puree (CCP)/maltodextrin by spray drying. The performance of spray drying process and the drying system was evaluated by energy and exergy analyses. Experiments were carried out with an inlet drying air temperature range of 130-160 degrees C, an outlet drying air temperature range of 65-85 degrees C and CCP/maltodextrin ratio was chosen as 60/40, 50/50, and 40/60 (w/w). While the energetic and exergetic efficiencies for the drying process were calculated between 3.2-17.3% and 0.7-4.1%, the exergetic efficiencies of the spray dryer and overall system were found to vary between 27.0-39.1% and 26.7-32.9%, respectively. Results showed that high inlet and low outlet air temperatures caused high effectiveness for drying process. However, maltodextrin concentration of the feed did not have significant effects on the process performance.
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    Exergoeconomic performance assessment of a pilot-scale spray dryer using the specific exergy costing method
    (Academic Press Inc Elsevier Science, 2014) Erbay, Zafer; Koca, Nurcan
    In this study, exergoeconomic analysis was performed to evaluate the performance of a pilot scale spray dryer during white cheese powder production by the specific exergy costing (SPECO) method. Drying experiments were carried out at an inlet drying air temperature range of 160-230 degrees C, an outlet drying air temperature range of 60-100 degrees C and an atomisation pressure range of 294.2-588.4 kPa. The components of drying system were separately analysed and the effects of operating conditions on system components and the overall system were discussed. Improvements for the drying cabinet should be focused on for process optimisation, whereas structural improvements of the atomiser should strongly be considered for reducing investment costs. Furthermore, investment costs for the feed pump used in the drying system should be decreased or the feed pump should be replaced with a cheaper one. While results showed high inlet and low outlet air temperatures caused high effectiveness for the overall system performance, the operating costs were the most important variable due to expenses. (c) 2014 IAgrE. Published by Elsevier Ltd. All rights reserved.
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    Optimization of spray drying process in cheese powder production
    (Elsevier, 2015) Erbay, Zafer; Koca, Nurcan; Kaymak-Ertekin, Figen; Ucuncu, Mustafa
    In this study, white cheese powder was produced using a pilot scale spray drier and response surface methodology was used to optimize the operating conditions of spray drying. The independent variables were inlet drying temperature, atomization pressure and outlet drying temperature, while drying experiments were carried out with an inlet drying air temperature range of 160-230 degrees C, an outlet drying air temperature range of 60-100 degrees C and an atomization pressure range of 294-588 kPa. The responses were nonenzymatic browning index, free fat content, solubility index, bulk density of cheese powder and exergy efficiency of the spray drying process. Optimum operating conditions were found to be an inlet drying temperature of 174 degrees C, atomization pressure of 354 kPa, and an outlet drying temperature of 68 degrees C. At this optimum condition, nonenzymatic browning index, free fat content, solubility index, bulk density and exergy efficiency were found to be 0.123 OD/g dm, 40.7%, 82.7%, 252 kg/m(3) and 4.81%, respectively. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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    Regulations and legislations on processed cheese
    (Elsevier, 2022) Koca, Nurcan; Erbay, Zafer; Urgu Öztürk, Müge
    Legal frameworks are one of the key points in the control of the dairy processing systems, as in many food products. Dairy products including processed cheese are subject to various national and/or international regulations and legislations in different countries due to the assurance of the product safety and quality for consumers as well as to regulate the dairy market for all participants including the dairy companies. They classify the products according to their compositions or ingredients and create a fair trading environment by preventing adulteration. This chapter includes the standards, guidelines and useful information about the hygienic aspects and raw materials used in the manufacture of processed cheese with both scientific and political discussions. It also covers the requirements in many legislations for processed cheese varieties starting with Codex Alimentarius as international legislation, going on to discuss the legislations developed in specific regions including the European Union and Gulf countries and the national legislation in force in specific countries. © 2022 Elsevier Inc. All rights reserved.
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    The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages
    (Elsevier Sci Ltd, 2018) Sahin, Candan Ceylan; Erbay, Zafer; Koca, Nurcan
    The spray-dried white cheese powder from full-fat ripened cheese was packaged in three different multilayer plastic materials such as polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al-foil/LOPE), polyethylene terephthalate/aluminum metalized polyethylene terephthalate/low density polyethylene (PET/Met-PET/LDPE) and oriented polypropylene (OPP). The density, reconstitution, microstructure, color, oxidation, non-enzymatic browning and sensory properties of powders were investigated for 12 months. There were found significant differences for almost all parameters of powders packaged in different materials. The changes in properties were negligible for samples packaged in PET/Al-foil/LDPE and acceptable in PET/Met-PET/LOPE during storage. The most evident changes in all properties were observed in powders packaged in OPP becoming easily wetted and having the highest moisture content, water activity value, oxidation and browning values with a slight oxidized flavor and slight cream color after 6 months of storage. Some powder particles seemed to merge physically, particularly in samples packaged in OPP in the 12th month of storage according to scanning electron micrographs. (C) 2017 Elsevier Ltd. All rights reserved.