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There is a growing interest on ultrasonic processing of dairy products, especially fermented dairy products which are a basis to functional foods. the studies have shown that power ultrasound can enhance the fermentation process of lactic acid bacteria by modifying their metabolic activity while reducing fermentation time and improving the quality characteristics of fermented milk products. Fermentation is one of the important stages in the processing of dairy products, but it is also one of the most time and resource consuming stages during production. Thus, the benefits of ultrasound to the fermentation process due to microbial activation become increasingly important. in fact, ultrasound applications have the dual effect on microorganisms. Besides being used for microbial activation in dairy industry, it can also be used for inactivation of microorganisms depending on ultrasound power and frequency, sonication time, microorganism type, pH, and temperature. This review article summarizes the effect of power ultrasound on microbial inactivation and microbial growth based on fermentation profile of dairy products, with a theoretical background on ultrasound, including research findings. Also, the details on the activation and inactivation mechanisms of power ultrasound to microorganisms are presented.

Problem statement: To focus on recent developments in the definition, diagnosis, prevention, screening and treatment of preeclampsia. Method: Data was obtained by scanning evidence-based guides, consensus reports (Cochrane Preeclampsia, World Health Organization, American College of Obstetricians and Gynecologists, Agency for Healthcare Research and Quality, Centers for Disease Control and Prevention, National Heart, Lung, and Blood Institute) and related literature Results: Preeclampsia is a complication of pregnancy that affects all systems. Worldwide, this complication remains one of the leading causes of maternal-perinatal morbidity and mortality. Preeclampsia was formerly defined as a disorder characterized by new onset of hypertension and proteinuria typically arising after 20 weeks of gestation in a normotensive woman. Recently, proteinuria is no longer required for the diagnosis of preeclampsia. Preeclampsia is diagnosed hypertension and either proteinuria or hypertension in association with thrombocytopenia, impairment liver dysfunction, new onset of renal impairment, pulmonary edema or cerebral/visual symptoms. Although there are some maternal clinical factors, biophysical and biomarkers to predict preeclampsia in early pregnancy, they are not yet ready for clinical use.

Syftet med denna studie är att undersöka förskollärares uppfattningar kring utformandet och organiserandet av den fysiska inomhusmiljön i förskolan och till vilken grad barnen kan utöva inflytande över den fysiska miljöns utformning. Studien genomfördes med kvalitativa intervjuer. I resultatet blev det tydligt att barns intresse och lek påverkar hur miljön förändras och vilket material som finns tillgängligt. En av slutsatser som drog var att förskollärarna baserade förändringar av miljön på observationer och intervjuer med barn och att ett rikt och stimulerande material sågs som viktigt för barnens lärande i miljön. Den andra slutsatsen var att den pedagogiska grundsynen i förskolan påverkar hur miljön utformas samtpåverkar vilka förutsättningar som finns för barns lärande och utforskande.

Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow’s milk and local markets located in Zmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.Kaymak es una clase de crema concentrada, que se fabrica tradicionalmente de la leche del búfalo o de la vaca en Turquía. Se consume generalmente con la miel en el desayuno y en algunos postres turcos tradicionales. El objetivo de este estudio fue determinar algunas características químicas y microbiológicas del kaymak. Las muestras fueron obtenidas de diversas instalaciones lecheras productoras de kaymak de leche de vaca y de mercados locales situados en Zmir. Se analizó el contenido en sólidos totales y grasas, acidez, pH y valores de peróxido, además del conteo de tan bien como cuentas de las bacterias coliformes, E. coli, levadura y mohos, y estafilococos. Las características químicas de las muestras fueron generalmente aceptables para el Turkish Food Codex. Sin embargo, las características microbiológicas de algunas muestras fueron muy malas. La industria del kaymak debe ser extremadamente cuidadosa durante la fabricación y el almacenaje del producto.

The effects of cream homogenization on the biochemical, textural, sensory and microstructural characteristics of reduced and low fat Turkish white cheeses were analyzed over a 90d storage period. The total solids content, milk fat, salt and free fatty acid concentration all increased in the reduced and low fat cheeses made from homogenized cream relative to controls. Additionally, hardness was significantly lower in the cheeses obtained from homogenization, despite gradually decreasing in all the samples during storage. Micrograph analyses revealed a protein matrix in the control cheeses that was compact with a small number of unevenly dispersed fat globules. In contrast, the micrographs of cheeses from the homogenized treatment group revealed a larger number of fat particles dispersed in the casein matrix. Cheeses with homogenized cream had improved flavor, odor, texture and appearance. Generally, the data obtained from this study demonstrate that cream homogenization pre-processing improves the quality characteristics of reduced and low-fat Turkish white cheeses. This finding is important for the cheese industry owing to the great demand for reduced-fat dairy items by the consumer. Our data suggests that employing a process using homogenized cream would eliminate many undesirable textural qualities commonly found in lower-fat cheeses. (C) 2012 Elsevier Ltd. All rights reserved.

Full-fat Turkish white cheese was manufactured in an industrial scale and ripened for 90 days after packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. White cheese packaged with cryovac container had higher contents of total solids, milk fat, water-soluble nitrogen and lactic acid and lower contents of salt and ash than the cheese packaged in polystyrene container during ripening (P < 0.05). The ripening index and the counts of lactococci and lactobacilli were also higher with cryovac container (P < 0.05). With regard to volatile compounds, a total of 40 components were identified: alcohols (5), aldehydes (3), ketones (7), esters (4), volatile acids (10), hydrocarbons (8) and other compounds (3). Volatile acids were the main components of both Turkish white cheeses. The contents of hexanoic and butanoic acids, dominant acids of cheese in cryovac container, were significantly higher when compared to the cheese in polystyrene cup (P < 0.05).

A full-fat Turkish white cheese was manufactured on an industrial scale and then packaged in a polystyrene container with brine containing 12% salt or a plastic pouch sealed under vacuum, before ripening for 90 days. With regard to textural characteristics, packaging in a plastic pouch resulted in cheeses with significantly higher hardness and cohesiveness (P < 0.05). Scanning electron micrographs showed a more compact and denser protein matrix for the cheese packed in the plastic pouch. Much yellowness was also obtained in cheeses with the plastic pouch (P < 0.05). The experimental cheeses had a similar sensory characteristics in the first 45 days (P > 0.05), but the taste and odor scores decreased in the cheeses packaged with the plastic pouch (P < 0.05) in the 60th and 90th days.