Turkish Dairy Research Articles

The genetic diversity of bovine papillomaviruses (BPV) from different papillomatosis cases in dairy cows in Turkey.

Papillomaviruses (PVs) are epitheliotropic viruses that cause benign proliferative lesions in the skin (warts or papillomas) and mucous membranes of their natural hosts. In bovines specifically, 13 types of Bovine papillomaviruses (BPVs) are currently described in the literature, although the actual number may be greater than 20. BPV types are classified into four genera based on homology within the genomic regions of the L1 ORF, the most conserved sequence. This study conducted molecular typing of BPV in dairy cows with different papillomatosis cases and investigated the presence of co-infections across distinct BPV types in the same sample. After carrying out PCR using degenerate primers and type specific primers, 35 BPV suspected samples were detected as positive for BPV and these samples were used for typing using sequence analysis/PCR with type-specific primers. This analysis identified BPV-1, -2, -3, -4, -6, -7, -9 and -10, new putative types (BPV/BR/UEL6-like viruses) and the previously described putative type viruses (BAPV-6) in the 35 BPV-positive samples.In addition, co-infections across different BPV types were widely detected in the BPV-positive samples. This study shows that PCR assays using degenerate primers to amplify partial fragments of the L1 gene followed by sequencing is useful for genotyping BPV. However, results need confirmation using type-specific primers in order to consider co-infections. In addition, this study identified a new putative type (in the same cluster as BPV/BR/UEL6-like viruses) and the previously described putative type viruses (BAPV-6) in teat papillomatosis of Turkish dairy cows. The study shows that it is essential to identify BPV types and their prevalence/distribution, and also to determine the clinical consequences of infection for the development of prophylactic and/or therapeutic procedures.

A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

Aho cheese, a traditional Turkish dairy product, is commonly produced in the eastern Black Sea region of Anatolia. In this study, 60 samples were collected and some biochemical, microbiological and sensory qualities were investigated. The mean values for dry matter, fat, protein, salt, ash and pH were 45.04, 8.10, 26.50, 9.58, 10.64 g/100 g and 5.07, respectively. Water‐soluble nitrogen (WSN), ripening index (WSN, % of TN) and acidity index were 0.59 g/100 g, 14.50% and 4.82 mg KOH/g fat, respectively. The mean values for saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and polyunsaturated fatty acid/saturated fatty acid values were found to be 73.57, 23.08, 3.38 and 0.046 g/100 g fatty acids, respectively. Total aerobic mesophilic bacteria, yeast, mould and coliform counts were between 6.20–7.44, 4.84–6.96 and 0.00–2.45 log cfu/g, respectively.

The prediction of the prevalence and risk factors for subclinical heifermastitis in Turkish dairy farms

The aim of this study was to determine the risk factors for subclinical heifer mastitis and to create a model that can predict the prevalence of subclinical mastitis of pregnant heifers in farms in Turkey. Lacteal secretion samples were taken from 439 pregnant (6-9 months) heifers and bacteriological analyses were performed. In this study, 37.47% of the samples were determined to be infected. In lacteal secretion samples, the isolation rate of coagulase-negative staphylococci and Staphylococcus aureus was 44.83% and 35.71%, respectively. The incidence of mastitis was calculated as 42.87 ± 4.12%. An eight-question survey was conducted. Using the data collected, a multiple linear regression analysis using backward stepwise method was used to predict the incidence of mastitis. According to the multiple regression model, the number of animals, well-balanced ration, separating the cows in dry periods into different boxes, and contact of heifers with older cows significantly contributed to the model (P < 0.05). Coefficient of determination (R2) for the model was estimated at 93.8%. Today, with the knowledge of risk factors for pregnant heifers, changes in management would be beneficial to prevent mastitis. Additionally, this study showed that predictive models for the incidence of mastitis could be conducted through comprehensive future studies.

Comparison of milk yield and animal health in Turkish farms with differing stall types and resting surfaces.

The current study was carried out to determine the influence of different resting surfaces and stall types on milk yield and animal health. Study was carried out in Bursa that is one of the most important cities of Turkey in terms of dairy production. Effects of resting surfaces and stall types on milk yield were found to be important. Also influence of different resting surfaces and stall types on lactation length was examined and found that rubber mats were different from the two other options. Relationships between different resting surfaces or stall types and health problems were examined and connection between stall type and repeat breeding (RB), dystocia, retained placenta and a connection between resting surface types and RB and clinical mastitis were found to be important. Considering their economic reflections, it can be said that results are quite important to the Turkish dairy industry.

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

In this study, the volatile aroma profiles of a variety of economically important cheeses for the Turkish dairy sector were characterized. A total of 75 samples belonging to 11 Turkish cheese varieties, including Civil, Canak, Dil, Divle Tulum, Ezine, Hellim, Malatya, Mihalic, Orgu, Urfa, and Van Otlu, were comparatively studied for their volatile profiles. One hundred and twelve volatile compounds were identified in the cheeses by solid-phase microextraction combined with gas chromatography-mass spectrometry and the results are discussed based on their chemical classes (31 esters, 7 acids, 18 ketones, 3 aldehydes, 24 alcohols, 10 terpenes, and 19 miscellaneous compounds). Esters, ketones, and alcohols were the most abundant classes identified and were highly dependent on the variety of cheese. Principal component analysis was applied to aid the interpretation of the gas chromatography-mass spectrometry data and to distinguish the cheeses. Divle Tulum cheese had high levels of aldehydes, ketones, and alcohols and separated from all the other cheeses, and the cheeses including Dil, Hellim, Malatya, Orgu, and Urfa grouped together. The last group of cheeses had low levels of volatiles stemming probably from the restricting effect of scalding or cooking that are employed in the manufacture of these cheeses and on the biochemical and/or microbial activity. Civil, Ezine, and Mihalic cheeses had somewhat different aroma profiles, but they were closely located near the cheeses including Dil, Urfa, Orgu, etc. The results suggest that each variety of cheese had different volatiles profile and that the manufacturing technique as well as ripening conditions of the cheeses played a major role on the individual volatile profiles.

English

Yogurt, a traditional Turkish dairy product is common in all region of Turkey. The different heavy metals were determined in commercial yogurts by inductively coupled plasma optical emission spectrometer (ICP&ndash;OES). Concentrations of calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), aluminum (Al), zinc (Zn), iron (Fe), copper (Cu), manganese (Mn), boron (B), molybdenum (Mo), cadmium (Cd), cobalt (Co), chromium (Cr), nickel (Ni) and lead (Pb) were measured by ICP&ndash;OES; Varian Vista-Pro, Mulgrave, Victoria, Australia. Traditional Ordu yogurts generally have means of 1126.0 mg/kg Ca, 983.1 mg/kg P, 585.3 mg/kg Na, 112.4 mg/kg Mg, 1.73 mg/kg Fe, 0.71 mg/kg Cu, 4.51 mg/kg Zn, 0.0027 mg/kg Co, 0.017 mg/kg Cr, 18.11 mg/kg Al, 0.69 mg/kg B, 0.86 mg/kg Mn, 0.41 mg/kg Mo, 0.05 mg/kg Ni, 0.055 mg/kg Pb and 0.002 mg/kg Cd. &nbsp; Key words:&nbsp;Yogurt, minerals, heavy metal, inductively coupled plasma optical emission spectrometer (ICP&ndash;OES).

Effect of Feeding Habits of Cows on Trace Element Contents of Some Dairy Products

Concentrations of selenium, copper, nickel, zinc, cadmium and lead contents of several typical Turkish dairy products were determined using Inductively Coupled Plasma -Optical Emission Spectrometry (ICP-OES). The order of the elements in the dairy products was determined to be Zn > Se >Ni >Pb > Cu > Cd. Additionally, the concentration ranges in these samples were found to be 0.003-79.7, 4.32-59.8, 0.1-31.53, 0.58-30.9, 0.22-9.89 and 0.008-1.89 mg 100g –1 , respectively. In determination of the selenium content in selected dairy product, the highest values were found in the milk and white cheese, but lower values are observed in yogurt. In addition, the results show two kinds of dairy products (milk and white cheese) have as foods with high levels of nutritionally important trace elements such as Se and Zn. The results identify composition of these dairy products were within safety baseline levels for human consumption. Results obtained from this study also provided important information on safety and quality standards of local milk and milk products; cheese and yoghurts.

A fuzzy QFD approach to determine supply chain management strategies in the dairy industry

The aim of this study is to identify the crucial logistics requirements and supply chain management (SCM) strategies for the dairy industry. For product or service development, quality function deployment (QFD) is a useful approach to maximize customer satisfaction. The determination of design requirements and supply chain management strategies are important issues during QFD processes for product or service design. For this reason, a fuzzy QFD methodology is proposed in this study to determine these aspects and to improve customer satisfaction. Qualitative information is converted firstly into quantitative parameters, and then this data is combined with other quantitative data to parameterize two multi-objective mathematical programming models. In the first model, the most important logistic requirements for the company are determined based on total technical importance, total cost, total feasibility and total value increment objectives, and in the second model, based on these objectives, appropriate supply chain management strategies are determined. Finally, a case study from the Turkish dairy industry is given to illustrate the proposed approach.

Food safety practices and knowledge among Turkish dairy businesses in different capacities

The Turkish dairy industry has recently implemented HACCP-based food safety management systems according to a new Turkish law. Law 5996, instituted in 2010, establishes food-handling standards for the dairy industry and requires on-farm and plant production HACCP-compliance, to guarantee food safety. The implementation of this law and current food safety standards in Turkish dairy plants were assessed in this study. Researchers developed a survey to characterize overall food safety among dairy businesses in Aydın, Turkey. The survey included a questionnaire, interviews with management and audits of dairy businesses that had production licenses from the Ministry of Food, Agriculture and Livestock in 2010. Dairy businesses’ current food safety practices, staff comprehension of basic hygiene and food safety, and plant standards regarding food safety training were all evaluated. Findings were differentiated based on plant size. Our study found that the majority of food safety problems occurred at the time of raw milk being received, despite 71.4% of dairy businesses implementing supplier safety criteria. However, based on field observations, dairy businesses had limited supplier safety criteria, the processing plants had very poor hygiene practices and HACCP compliance was inadequate among plants. Most of the dairy businesses limited food safety training to permanent workers and did not extend this training to management, technical staff or temporary workers. Management identified several impediments to further food safety training but the majority, also, communicated interest in further food safety training. Generally, larger dairy plants had better compliance with current Turkish food safety codes. Our data, along with the literature in this area, suggests that further governmental programming that trains management in food safety is needed. This training should employ alternative educational strategies and specifically target smaller and medium-sized dairy plant managers. Such programming or grants would advance food safety among Turkish dairy businesses.

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Aydın, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Aydın dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Aydın with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Aydın (p<0.05 and p<0.01). All the same, not understanding the HACCP was specified as one of the main barriers to its utilization. Almost half of managers (46.5%) reported not really knowing what HACCP was, while 35.8% reported that it was too expensive to employ. On the other hand, the main difficulties with prerequisite program (PRP) applications in Aydın dairy plants was determined to be a result of insufficient physical conditions (35.7%) and cost (46.4%).A lack of knowledge relating to and the cost of HACCP and other food safety programs were the main barriers to implementation in the Aydın dairy industry. Providing periodical training and consultation services for FSMS applications in the dairy industry by the government and also providing financial support must be provided.

Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

The gross chemical composition, microbiological quality and volatile aroma composition of Ispir Kaymak, a Turkish creamy dairy product, were investigated in 10 samples. The chemical composition of the samples varied widely: dry matter content ranged from 70.8% to 91.3% and fat varied between 43.0% and 63.0%; probably due to the lack of standardised production in practice. The microbiological counts were found to be (as mean values): 4.02, 3.06, 0.33, &lt;2 log cfu/g for aerobic plate count, yeast and mould, coliform and Staphylococcus aureus, respectively. The sample quality showed that the production and storage conditions should be controlled and the hygienic quality of this product should be improved. A total of 73 volatile compounds, including esters, acids, ketones, aldehydes, alcohols, terpenes and miscellaneous compounds, were identified in the volatile fraction of the samples by gas chromatography–mass spectrometry (GC–MS) using a solid‐phase microextraction technique (SPME/GC–MS). Esters were the main volatiles in Ispir Kaymak, and ketones, alcohols and terpenes were found at high levels; however, the levels of acids were low in all samples.

Observations on hand‐mating behaviors, several physiological and hematological parameters in Turkish dairy goats

The aims of this study were to examine hand-mating behavior of doe and buck and relationships of courtship behavior and physiological and hematological traits according to gestation results. Duration from beginning of observation until mating (M-C), duration between two copulations (C-C) and courtship behavioral index value of each sex (CBIVD; courtship behavioral index value of doe, CBIVB; courtship behavioral index value of buck) and mounting behavior of buck, were observed. Experience of doe was affected of CBIVD and CBIVB (P=0.01 and P=0.01, respectively). Bucks mounted significantly higher times on experienced does than on inexperienced ones (P=0.00). On the other hand service number decreased with an increase in M-C (P=0.00). Elevated service number was observed with increased mounting frequency of buck (P=0.03). There were strong correlations between CBIVD and CBIVB (r=0.48, P=0.00). Pregnancy was not influenced by vaginal pH value. Does, which gave multiple births, had higher vaginal pH (P=0.05). Rectal temperature difference of doe had no influence on success of mating and birth type. On the other hand, birth type was affected by rectal temperature difference of buck. There was no significant difference of hematological parameters according to mating results. Hemoglobin, red blood cell count and mean corpuscular hemoglobin concentration values were higher in single births and mean cell volume value was lower in single births.

Characterisation of Yeasts Isolated from Artisanal Turkish Dairy Products*

Characterisation of Yeasts Isolated from Artisanal Turkish Dairy Products*

Technical, Allocative and Economic Efficiencies of Turkish Dairy Farms: An Application of Data Envelopment Analysis

Günden, C., Şahin, A., Miran, B. and Yildirim, İ. 2010. Technical, allocative and economic efficiencies of Turkish dairy farms: An application of data envelopment analysis. J. Appl. Anim. Res., 37: 213–216. Efficiencies of farms were measured using data envolepment analysis (DEA) on 87 dairy farms in İzmir, Turkey. Technical, allocative and economic efficiencies were 0.615, 0.673 and 0.488, respectively. Only three farms were efficient. 62% of farms had decreasing return to scale. It is concluded that the current gross production value could be preserved while decreasing the number of cows, labor (man-days) and maize silage (kg) by 50.29, 45.17 and 42.42%, respectively.

A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic (Allium sp.) but other herbs (Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 ± 6.07, 8.79 ± 2.84, 15.78 ± 5.39, 3.22 ± 1.35, 5.68 ± 2.19, 4.31 ± 1.29 g/100 g cheese, and 4.75 ± 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79–28.53, 1.67–23.24, and 0.44–17.56%, respectively. SDS-PAGE showed that both αs–CN and β–CN fractions were not completely hydrolyzed in all Kes cheese samples. αs–CN, β–CN, and γ-casein and other peptides fractions determined as 34.57 ± 5.21, 33.74 ± 4.21, and 31.37 ± 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered.

Food safety practices in milk collection centers in Turkey: a case study

PurposeThe aim of this study was to reveal the role and importance of the milk collection centers in İzmir in assuring food safety in the Turkish dairy sector.Design/methodology/approachA five‐point Likert scale was applied to collect data on the food safety practices and the problems confronted in MCCs. The difference between the groups in the managers' and MCCs' specifications and the food safety applications in the MCCs were determined by one‐way ANOVA for continuous variables. For the continuous variables, a normal distribution test was applied by Jarque‐Bera test. For variables displaying normal distribution, analysis of variance (one‐way ANOVA) was performed. For the variables not displaying normal distribution, Kruskall‐Wallis test. In the evaluation of other data descriptive statistics were applied.FindingsBecause the milk in the MCCs is generally obtained from small‐scale family farms, it is not of the desired quality from a food safety and food quality perspective. The quality control analysis of raw milk cannot be carried out because of the lack of qualified specialists and equipment inadequacies. The most general test applied on milk delivery is based on the monitoring of the sensory properties of the milk.Research limitations/implicationsAll MCCs were covered in the sample size of the research and the questionnaires were applied to all 43 MCC managers in İzmir.Practical implicationsAn effective organizational and educational structure must be established to monitor food safety and related practices in MCCs.Originality/valueThe paper adds to the body of knowledge on procecessors and their attitudes to food safety and suggests implementation of various practices which could improve results.

An overview of the Turkish dairy sector

The livestock sector and dairy subsector have great importance for Turkey, in terms of both nutrition and economy. The share of the livestock sector in the total agricultural production value has varied between 25% and 30% in the last three decades. Raw milk production is characterized by small‐scale farms, with an average of three heads of dairy cattle per farm. Turkey's dairy industry was established and developed by the State with the opening of the Turkish Dairy Industry Institution (TSEK) in 1963 as a state‐owned enterprise (SOE). TSEK facilitated modernization of the sector, created a dairy market and played a role in stabilizing the consumer and producer prices. In 1995, a liberalization movement in the agricultural sector started in Turkey and the TSEK enterprises were privatized. After privatization, producer prices decreased between 11.51% and 18.45% and consumer prices of dairy products increased in general. Today, the dairy processing sector has a dual structure that on one hand comprises many small‐ and medium‐sized enterprises, while on the other features seven large holding companies that hold the largest market share (CR4 71). This study aims to show that the restructuring of the agricultural SOEs in the first place resulted in undesirable impacts, and thus that the planning and implementation of the privatization of the state enterprises in the dairy sector should be taken as a strategy in the medium term, using the experiences of other developing countries.

Constraints in Meeting Food Safety and Quality Requirements in the Turkish Dairy Industry: A Case Study of İzmir Province

Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of İzmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.

Privatization in agro‐food sector: the case of Turkish dairy industry

PurposeThis article aims to focus on the issue of privatization movement in the agro‐food sector, in the light of the Turkish Dairy Industry Enterprises (TSEK) case, and the effects on the sector following privatization. In order to make an appropriate evaluation, the background of the privatization movement and the general structure of the dairy sector in Turkey are examined first.Design/methodology/approachAfter a brief evaluation, the privatization process of TSEK and its effects on the sector are discussed in the light of the results of empirical data that obtain from the ANOVA model.FindingsIt has been concluded that the liberalization process has been adopted without the setting up of market regulatory policies, thus, the price balance in the dairy sector has changed to the disadvantage of both producers and consumers, while market concentration has increased and regional differentials have become more apparent.Originality/valueThis article may be relevant for other countries where privatization or liberalization movement in the agro‐food sector is in process.