The fermentation is ended with pH 4.6 values in industrial production of kefir. In this study, the incubation temperature, the incubation time and inoculums of culture were chose as variable parameters of kefir. In conventional control systems, the value of pH can be found by trial method. In these systems, if the number of input parameters is greater, the method of trial and error creates a system dependent on the person as well as troublesome. Fuzzy logic can be used in such cases. Modeling studies with this fuzzy logic control are examined in two portions. The first part consists of fuzzy rules and membership functions, while the second part consists of clarify. Kefir incubation temperature between 20 and 25°C, the incubation period between 18 to 22 hours and the inoculum ratio of culture between 1-5% are selected for optimum production conditions. Three separate fuzzy sets (triangular membership function) are used to blur the incubation temperature, the incubation time and the inoculum ratio of culture. Because the membership function numbers belonging to the the input parameters are 3 units, 3x3x3=27 line rule is obtained by multiplying these numbers. The table of fuzzy rules was obtained using the method of Mamdani. The membership function values were determined by the method of average weight using three trapezoidal area of membership functions created for clarification. The success of the system will be found, comparing the numerical values obtained with pH values that should be. Eventually, to achieve the desired pH value of 4.6 in the production of kefir, with the using of fuzzy logic, the workload of people will be decreased and the productivity of business can be increased. In this case, it can be provided savings in both cost and time.

Food labels describe the content of a food and are intended to guide the consumer in food selection. The nutrition information provided must be in consistency with legal requirements and dietary recommendations. Selection of the specific nutrients or food components to be listed should further take into account label space, the analytical feasibility of measuring the particular nutritional component within the food matrix, and the relative costs of such analyses. Information provided on labels should be truthful and not mislead consumers. At the same time, labeling regulations should provide incentives to manufacturers to develop products that promote public health and assist consumers in following dietary recommendations. In some countries some segments of the population benefit from information about the composition of foods. In such cases, countries should consider the need to provide for appropriate labeling and its presentation relative to existing regulations. Different approaches and legal requirements have been established. These create difficulties in developing and harmonizing labels, which have broad international applications. For these reasons, the Codex Guidelines on food labeling play an important role to provide guidance to member countries when they want to develop or update their national regulations and to encourage harmonization of national with international standards. These Guidelines are based on the principle that no food should be described or presented in a manner that is false, misleading or deceptive. Exchange of information at the regional and sub-regional level is important, as each country can learn from the experience of others and regional co-ordination and co-operation can be developed.

The somatic cell count (SCC) is commonly used as a measure of udder health and milk quality. Thus, to determine the milk quality standards in many countries, it legally determined as an indicator of somatic cell count raw milk and determines the level of payments to milk producers. The present study investigated that the somatic cell count is an indicator of udder health status, diagnosis of subclinical mastitis, health and quality of milk and milk products, its importance and effect factors on it.

In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB) are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

Sage, which belongs to Labiatae family and contains essential oils, is a typical Mediterranean plant. Being an important and one of the biggest species of this family, sage is said to be named being inspired by the word "Salveo" which means “saver” or “healer” in Latin. Salvia genus is represented by about 900 species on earth. There are 97 natural species of this genus in Turkey’s flora. There is dormancy in seeds of Salvia genus and having mucilage-like seed-coats is an inhibiting factor for germination. Seed germination studies of these species are of great importance in determining production strategies. This research is carried out at 25/15°C, 12 hours in light and 12 hours in dark environment to determine the effects of various germination applications (ethylene, gibberellin, PEG 8000, salicylic acid and seaweed) and pre-treatments (pre-drying, pre-cooling and untreated) in four species (S. fruticosa, S. officinalis, S. pomifera, S. tomentosa). These trials were conducted at the Department of Field Crops Laboratory of Adnan Menderes University according to completely randomized design with three factors with three replications. Important differences were observed about the germination rate and germination power among the species.

The objective of this study was to test the effects of dietary natural zeolite (clinoptilolite) on performance, skin and liver histology in rats. In this study, 24 10-week-old, weaned, adult male Spraque-Dawley rats with approximately 306 +- 18.93 g initial live weight were used. The rats were randomly divided into four groups with three replicates, including a control group and groups with one of three doses of clinoptilolite (2%, 4%, and 6%) in their diets. All the rats were fed these concentrates throughout the experimental period of 56 days. The animals were reared individually in stainless steel cages. There were no significant differences in the primary and secondary follicle numbers among groups, but the diameters of each follicle were found to be significant. The primary and secondary follicle numbers and diameters ranged from lowest to highest as follows: 2.00-2.33, 4.50-7.17; and 11.53-20.42, 57.63-102.12um, respectively. The differences occurred between the control group and group IV (containing 6% zeolite). In addition, the skin and liver histology results showed that there were no differences among the groups.

Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

Twenty five land races from Madhya Pradesh and ten germplasm of coriander were evaluated in four environments to assess umbel per plant using multivariate analysis. Mean sum of squares due to genotypes, environments and GEI were highly significant for umbels per plant. Variation in GEI was mainly due to heterogeneity. ). PCA 1 and PCA 2 captures the 99.42% of interaction sum of squares hence, these two principal component axes were the best predictive. The potential environment the potential environments E3 (high fertility, 2009-10) bearing lowest interaction effect while, least potential environments E2 (low fertility, 2008-09) exhibited high PCA scores. The biplot of genotype, environment and IPCA 1 showed three groups. One group exhibited the similar main effects (mean umbels per plant) to the grand mean. The second group showed high interaction effect varied in direction while third group bear the low interaction effect. AMMI Stability Values (ASV), ranging from from 7.444 to 31.099 was lowest in RVC 8 followed by RVC 4, RVC 11, RVC 21, RVC 9 and RVC 3 whereas, it was noted maximum in RVC 19 followed by Moroccan, CS 193, Simpo S 33 and G 5363. The genotypes exhibiting low IPCA scores and ASV namely, RVC 8, RVC 4, RVC 11, RVC 21, RVC 19 and RVC 25 showed wider adaptability for umbels per plant while, RVC 19, Moroccan, CS 193, Simpo S 33 and G 5363 exhibiting specific adaptability towards environmental conditions. These genotypes can be utilized in breeding programmes to transfer the adaptability genes for umbel per plant into high yielding genetic back ground in coriander.

Pulse processing industry almost all located in Mersin province in Turkey. Strategic importance considered both national and international trade in terms of capital, domestic and foreign trade connections, knowledge and experience, pulse processing technology Mersin has an important position in the world. However, decline in pulse crops production in recet years, market fluctuations lead companies to import intensively and competitor countries have become major supplier. In the study, these developments in pulse production and trade in recent years, companies and also researchers opinions take into account to determine companies strengths, weaknesses, opportunities, and threats for SWOT analysis with the aim of offer sector-oriented strategies. Results of SWOT analysis were analyzed with SOR analysis. It is tried to develop strategies for development of pulse industry.

In Turkey, Chickpea is in the first rank in pulses and it is followed by lentil, bean and faba bean respectively. In the world, Turkey is one of the most important producer and exporting countries especially for chickpea and lentil. In recent years, Turkey’s chickpea and lentil production are in downvard trend. Our country has diverse ecological regions for growing many pulses species. Our production potential of pulses must be evaluated and a great importance must be given to the production of cultivars with high yield potential, quality and standart bigness seed. On the other hand, in Turkey, winter chickpea production in coastal region and winter lentil production in central Anatolion region must be widened. Pulses production must be done by using proper growing techniques. Sowing and harvesting should be done by machine. At the same time good war should be made against disease and insect for increasing yield potential of pulses. So, in Turkey, pulses plantation can be increased much more than nowdays.