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Autumn Olive Fruit; Characteristics and Health Benefits

Autumn olive (Elaeagnus umbellata Thunb.) is among the species that has attracted the most attention recently among wild fruits. The autumn olive plant is a shrub-shaped plant belonging to the Elaeagnaceae family. The deciduous autumn olive plant is a thorny plant species with an increasingly dense accumulation of leaves. The flowers of the autumn olive have four divisions, are yellow-white and fragrant. Generally, autumn olive…

Acidity of Milk; Importance, Effects and Determination Methods

Milk is a food with a slightly acidic character. This acidic character is mainly due to the proteins (casein, albumin and globulins), phosphates, organic acids such as citric acid and carbon dioxide gas found in the natural structure of milk. This acidity is called “the natural acidity of milk.” Since the natural acidity of milk depends on the components naturally present in its structure, any…

Advantages of Using Lactobacillus plantarum in Sucuk Production

Sucuk, a dry fermented sausage type, is produced in two ways; traditional and industrial. Traditional production is generally carried out in small-scale enterprises without starter cultures, and sucuk is ripened under natural conditions. In industrial production, starter cultures are used for controlled fermentation. Air conditioning units that can automatically control temperature, air flow and relative humidity are used for fermentation and drying processes. This product,…

Jujube Fruit; Overview, Composition and Health Benefits

Jujube fruit has a history of approximately 4000 years. Its name in the literature is Zizyphus jujuba Mill. Other names of jujube known among the public are “Chinese date fruit” or “red date fruit“. It is known as the “fruit of life” and “fruit of immortality” in China. Jujube, known to belong to the Rhamnaceae family, is a temperate climate plant that can grow widely…

Aşure (Ashura, Noah’s Pudding) Recipe

Aşure is a tradition of the Islamic society. It is held every year on the 10th day of Hijri Muharram and is served to neighbors and relatives. According to Islamic belief, when Prophet Noah set foot on land after the Great Flood, he made this dish with the last ingredients in his hand. Today, Aşure is consumed as a uniquely delicious dessert and it is…

Sensory Characteristics of Milk; Color, Taste and Appearance

Sensory characteristics are properties of milk that the human senses can feel. Although instrumental analyses are needed to precisely determine milk’s properties, sensory analysis also provides important indications for the expert. The sensory characteristics of milk are color, taste and odor, consistency and structure. In this article, the properties of milk in its natural state and the situations in which these properties deviate from naturalness…

Milk Pudding with Semolina Recipe

Here is another unique dessert! Your kids will love this dessert. This dessert is an excellent way for your child to consume milk, especially if your child doesn’t drink milk because of its smell or taste. A unique flavor emerges with the combination of lemon and cinnamon. I am sure you will love this dessert. It’s also a great dessert to serve to guests. Moreover,…

Milk; Definition, Composition and Nutrition (Detailed Explanation)

Milk is a porcelain-white liquid with a distinctive smell and taste secreted by female mammals to feed their newborns. It begins to be secreted after the calf is born and continues to be secreted in varying amounts and for a period depending on different parameters, especially species and breed. To define milk for food experts, milk is a polydisperse food in which the fat phase…

Microorganisms Found in Raw Milk; Types, Effects and Importance

Milk microbiology is a vast ocean and is too comprehensive to be explained in one or two paragraphs. I want to point out that there is a 1000-page book on lactic acid bacteria. However, I will explain briefly so that you can have an idea. Microorganisms are the only reason we cannot consume raw milk. Likewise, we have to keep milk cold because of microorganisms.…