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Articles by Guven Uraz
Total Records ( 2 ) for Guven Uraz
  Guven Uraz , Sema Coskun and Barbaros Ozer
  Urfa cheese is normally produced from ovine or bovine milk or appropriate mixture of these two especially in Urfa. Urfa cheeses are being manufactured, as regional, by the use of raw milk or scalded milk that has been heated up to 30-35°C. This cheese use to be consumed in the region, without waiting the completion of its maturation period. Gastroenteritis case number in Urfa is considerably high as compared to the other regions. For these reasons 11 different Urfa regional cheeses have been purchased within their brine concentration. They were studied during 0-7th, 30th and 60th day as regard to micro flora and pathogen microorganisms. At the end of micro flora research of Urfa cheeses, Escherichia, Salmonella, Enterobacter, Klebsiella, Pseudomonas, Yersinia, Aeromonas, Hafnia, Serratia, Morgenella and also Cedecea, Citrobacter, Hafnia have been detected. Besides, Staphylococcus (S. aureus) has been determined therein. Steptococcus, Lactococcus, Lactobacillus, Pediococcus, Leuconostoc were identified as well. In our research we have detected that the variety of micro organism are quite a lot in Urfa cheeses. We identified various pathogen bacteria also. It has recommended that the region`s people not consume fresh Urfa cheese.
  Hikmet Mavus BULDU , A.Nedret KOC and Guven URAZ
  The purpose of this study was to determine the levels of aflatoxin M1 (AFM1) in the milk of cows in the villages of Kayseri province, Turkey. Ninety milk samples were investigated for AFM1 contamination using the enzyme linked immunoassay (ELISA). The mean value of AFM1 levels was 59.9 ng/L, 95% confidence interval was 54.4-65.5 ng/L, and standard deviation was 26.6 ng/L. For 63 samples (70%) the values were significantly above the limit permitted by European Union criteria (EU) and the Turkish Food Codex (TFC) (P < 0.05). However, the differences in AFM1 levels between villages were not significant (P > 0.05). In conclusion, since the level of AFM1 in the milk of cows was higher in Kayseri province, this must be seen as a significant public health problem. Further research must be conducted on the levels of AFM1 in milk samples sterilized using ultra high temperature (UHT).
 
 
 
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