In our laboratory;
- Studies on fermentation in milk and dairy products, the factors affecting it and its effects on final product properties
- Studies on process modifications in dairy products and their effects on proteolysis, lipolysis and aroma properties
- Studies on aroma extractions, determination of basic flavors in cheese and aroma structuring
- Studies on new product development with membrane filtration techniques
- Studies on rapid analysis methods and chemometric analysis
is being carried out.
• General laboratory equipment (pH meter, balance, vortex, magnetic stirrer etc.)
• Prof. Dr. Ali TOPCU
• Dr. Tuğba BULAT
• Dr. Nur YAZGAN
• Fuat GÖKBEL (PhD student)
• Sattar EGHBALIAN (PhD student)
• Dilek KELGÖKMEN (graduate student)
• Esra ÜNVER (graduate student)
• Melisa YALÇIN (graduate student)
• Çiğdem ESMERTAŞ (graduate student)
• Cihan ÖZBIYIK (graduate student)
• Fatma ÖVEY (graduate student)
• Ece ÇELEBİ (graduate student)
• Tübitak TOVAG-117O949 “Determination of the Effects of Heat Treatment Application Method and Homogenization Application Order on Protein Conformation and Digestion/Absorption Efficiency in UHT Milk”
• TAGEM-15/ARGE/38 “Determination of Changes in Some Properties of White Cheese Produced by Traditional Method Using Ozone Gas Treated Sheep's Milk during the Storage Period” (researcher)
• International (Supported by Ajinomoto Foods Europe Sas), Project : “Optimization of The Conditions For Fresh Kashar Cheese Production In The Presence of mTG” (co-director)
• H.U. Scientific Research Unit, Project No: FHD-2016-11071 “Use of commercial supplementary culture in ultrafilter white cheese production and its effect on cheese properties” (executive)
• H.U. Scientific Research Unit, Project No: FHD-2015-7793 “Reducing Sodium Chloride in White Cheese and Its Effects on Cheese Quality” (executive)
• Tübitak TOVAG-213O133 “Determination of Changes in Microbial Flora, Chemical, Physical and Sensory Properties During Ripening in White Cheese Produced from Thermosonicated Milk” (Researcher)
• Tübitak TOVAG-213O289 “Prevention of Bitterness Defect in Uf White Cheese” (Executive)
• 8 units within the scope of Q1
• 2 units within the scope of Q2