Effect of different production methods on quality parameters of Hatay Künefe cheese.

We investigated four different production methods of Künefe cheese, emphasizing their industrial importance. The four methods used fresh Künefe cheese (FKC), salted Künefe cheese (SKC), Boru type Künefe cheese (BKC) and culture-added processed Künefe cheese (CPKC), all used in the production of Künefe, a syrupy dessert unique to the Middle East. FKC was produced as a result of curd formation from raw milk with rennet and then the fermentation of curd. SKC was manufactured using the salting method in addition to FKC production. BKC was obtained using the dry cooking process with emulsifying salts applied to cheese curd. CPKC was produced by applying heat treatment to raw milk and using starter culture before adding rennet that was different to Boru-type Künefe cheese. The composition, color, meltability, texture and sensory properties of the Künefe cheeses were examined. As a result of statistical analysis, it was determined that the effect of different production methods on the composition, meltability, texture (except springiness and cohesiveness) and sensory properties was significant in all cheeses (P < 0.05). CKPC was the most appropriate cheese in various properties.

Effects of ß-cyclodextrin on selected properties of electrospun thermoplastic polyurethane nanofibres.

Cyclodextrins are one of the most promising materials for the development of products with advanced properties due to inclusion complex formation ability with a wide variety of substances. More specifically, incorporation of cyclodextrins into electrospun nanofibrous materials is considered as potential candidates for functional textile applications. This study examines the electrospinning of thermoplastic polyurethane (TPU) nanofibres including ß-cyclodextrin and investigates the effects of ß-cyclodextrin (ß-CD) on resultant fibre properties. TPU/CD nanofibres were characterized by scanning electron microscopy, FTIR, TGA and DSC analysis. Additionally phenolphthalein absorption tests were applied. It was observed that the incorporation of ß-CD increased the mean fibre diameter and heterogeneity of nanofibrous membranes. The effects of ß-CD on the thermal properties of TPU membranes were shown. It was proven that ß-CD within TPU nanostructure could be able to form inclusion complexes. TPU/CD nanofibres are believed to have good potentials for functional textile applications.