The study was aimed to determine the anionic detergent pollution level and some physico-chemical parameters (pH, salinity, dissolved oxygen, total dissolved substance, conductivity, temperature, phosphate, oxidation reduction potential) seasonally in Sarıkum Lake, which is located in Sinop province between November 2016 and July 2017. According to one-year measurement data, the highest of anionic detergent concentration was 0.056 mg / L and the lowest value was 0.021 mg / L. The classification of the results was made in accordance with the Water Pollution Control Regulation (2008) and Surface Water Quality Regulation (2016). In the study, Water quality is equivalent to Class I (high quality) in terms of anionic detergent, pH and temperature values but are equivalent to Class II (a bit dirty) and III (dirty) in point of dissolved oxygen, total dissolved matter and phosphate phosphorus values. In addition, it is equivalent to Class IV (very dirty) with regard to conductivity value. Detergent pollution coming from the settlements of Sarıkum Lake is observed to be low in contrast to expectations, while the high phosphorus value shows that the ecosystem living in the lake is exposed to agricultural pollution especially in terms of environmental resources.

The aim of this study is to make economic analysis of the production period of 2017-2018 and the results of the annual activity. The data of the research was created as primary and original questionnaires through face-to-face interviews. The sample volume was determined by stratified sampling method. The enterprises are classified according to land size as 1-50, 51-100, 101- +. The questionnaire numbers were distributed proportionally to the producer. The average land size of the enterprises is 125,32 decare in the city. Gross production value (GSÜD) was found to be 191.766.73 TL, gross product (GSH) was 197.041.98 TL, gross profit was 756.73 TL/ha, pure product was 412.23 TL/ha and annual value was 367.77 TL/ha. When the production examined was examined, it was concluded that the history of the analysis in the third groups was told. In addition, economic profitability, financial profitability and financial profitability were reported as 2.57%, 3.27% and 26.22%, respectively.

The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.

In this study, it was aimed to determine the risk management strategies and the level of risk perception of the entrepreneurs in agricultural enterprises classified according to production activities. Risk behaviours of entrepreneurs were examined according to the enterprise typologies, and the reference game was used for this purpose. The success of the economic activities of the enterprises was determined by an analysis of the annual operating results. The risk perception was investigated according to the enterprise typology. As a result, it was determined to be perceived as risk factors: drought, fluctuation of input and product prices in the livestock enterprises; drought, precipitation, pests, frost and hail in the mixed plant enterprises; drought, precipitation, frost and hail in the mixed plant and livestock enterprises; pest, diseases, hail, drought and precipitation in the specialized perennial enterprises; storm, capital shortage, loans, price fluctuation, yield fluctuation and fire in the specialized horticulture enterprises; drought, frost, hail, insufficient and unpredictable precipitation in the crop enterprises. The general information on agricultural issues, the implementation of new farming techniques, the diversity in production, the planned debt, the contract production, agricultural protection and the market follow were found out as management strategies for these risk factors.

South Anatolian Red (SAR) and Native Southern Yellow (NSY) cattle are commonly reared in the southern region of Turkey. Although physical characteristics of these significant races that are under protection are similar, it is determined in various studies that they have different racial characteristics. The goal of this study is to evaluate lactation characteristics of two different breeds in the same region. It is observed that NSY milk has higher dry matter (%), fat (%), protein (%), lactose (%), total saturated and unsaturated fatty acids (g 100g-1) ratios than SAR milk. In the study, eight volatiles (indoles, ketones, terpenes, aromatic hydrocarbons, esters, carboxylic acids, aldehydes, alcohols) of the cattle types are researched and analyzed and they are compared during lactation periods. At the end of lactation, esters and carboxylic acids increased in NSY milk, while ketones and aldehydes in SAR milk increased. It is seen that alcohols are the most abundant volatile components found in milk of cattle. On the other hand, it is observed that lactation stages, forage type and botanical diversity affect milk flavor and quality.

In the present study, antimicrobial effects of traditional beverages produced from grapes such as traditional grape pickles, grape juice, home-made hardaliye, and commercially produced hardaliye were investigated using microdilution method against Staphylococcus aureus ATCC 6538P, Escherichia coli ATCC 25922, Salmonella Typhimurium NRRL B4420, Bacillus cereus ATCC 10876, Saccharomyces cerevisiae NRRL Y-12632, Lactobacillus acidophilus La-5 and L. rhamnosus LGG. In addition, total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities of grape products were evaluated using DPPH assay. Results showed that grape containing beverages have antimicrobial effects on S. aureus, E. coli, S. typhimurium and B. cereus at various minimum inhibitory concentration (MIC) values in the range of 4.53-150 mg/mL. The lowest MIC value of 4.53 mg/mL was obtained against E. coli for home-made hardaliye. MIC values of the traditional grape pickles were determined as 4.69 mg/mL and 9.38 mg/mL against S.aureus and E.coli, respectively. On the other hand, traditional grape pickles showed weak inhibitory effects against B.cereus with MIC value of 150 mg/mL. The bactericidal effect of these grape products was not detected for any of the test microorganisms however traditional foods produced by using grapes were showed inhibitory effects at different concentrations against tested microorganisms except for probiotics and the yeast. The total phenolic contents of the grape products were within the range of 865.27-2193.08 mg gallic acid equivalent (GAE)/L. Free radical scavenging activities of grape samples ranged from 46% to 90% and the grape juice was found to have the highest antioxidant activity. In conclusion, grape beverages have the potential to act as a antimicrobial and antioxidant agents for use as a natural antimicrobial and antioxidant product in the food industry.

This study was conducted in styrofoam trays placed on an aerated nutrient solution in vats in order to determine the effect of different nutrient solutions on rocket plant growth, yield and quality. Seeds of Bengi F1 rocket cultivar were sown into peat as inserting each seed to each hole (17 ccs) of trays with 210 cells (957 plant m-2). Following germination in the germination chamber, seedling trays were moved to a climate controlled greenhouse for adaptation. After emergence, the seedlings were transferred to water culture. The nutrient solution was applied as “full dose” (mg/L: N 150, P 50, K 150, Ca 150, Mg 50, Fe 5.0, Mn 0.50, Zn 0.05, B 0.50, Cu 0.03, Mo 0.02), “half dose” (macro elements reduced by 50%) and “without nutrients” (water). Cultivation was performed in 2 consecutive periods and in each period 3 harvests were done and quality analysis was done on the leaves from the first harvest. Results were given as the mean of two periods. Results showed that plant growth, yield and quality parameters vary depending on the concentration of the nutrient solution. It was observed that as the concentration of nutrient solution decreased, plant growth, biomass, yield values decreased, leaf color and total chlorophyll concentration did not change and while nitrate content decreased, vitamin C content increased. Leaf N, P, K and Fe element contents decreased with half dose, whereas Ca and Mg content did not change. However, there was no statistical difference between full dose and half dose treatments in many measured parameters. When all the data obtained from the study are evaluated together; it is suggested that rocket can be grown in a floating water culture and the dose of macro elements as reduced 50% can be preferred because it reduces the nitrate content, increases the vitamin C content and allows the use of less fertilizers without causing any significant reduction in yield compared with full dose.

This research was conducted to determine forage yield, chemical composition, milk yield and milk composition in dairy cattle grazing on pasture established with species and mixtures of Perennial ryegrass (Lolium perenne, Bastion,PR), Orchardgrass(Dactylis glometata, Pizza,OG) and White clover(Trifolium repens, Huia,WC). In this research conducted for two years, the grazing experiment was carried out according to a change over trial design. For this purpose, a total of 6 Holstein Friesian cows (at the 2nd lactation and with an average of 520 ± 26 kg live weight) were used for two periods, each of which consisted of 30 days (8 days of adaptation and 22 days of the basis period). The milk nutritional composition of the animals (dry matter, fat and protein content) was determined in the last three days in the last five consecutive days of each lactation period. The acid detergent fiber (ADF) content of pasture obtained from Perennial ryegrass + White clover mixture (PRWC) was found to be lower than that obtained from the other two (PR and OG) pasture and Net Energy Lactation (NEL) content was found higher in the first grazing period in the first year. However, the effect of the investigated pastures on milk yield was not significant, but it was found that the effects on milk protein yield in the first year and dry matter of milk in the second year were significant. In the first year of grazing period, milk yield, milk fat yield and protein yield were found to be significant. The results of this study showed that under these operating conditions, the botanical composition of the pasture had no effect on the amount and composition of the milk, but the milk yield decreased as the vegetation period advanced.

Bu çalışmada, Tarm-92 iki sıralı arpa çeşidi tohumlarına uygulanan farklı dozlarda gama ışınının (200, 300, 400 ve 500 Gy) M2 bitkilerinde bazı tarımsal özellikler üzerine etkisi incelenmiştir. Araştırma Isparta’da 2016-2017 vejetasyon döneminde yürütülmüştür. M1 generasyonunda, her dozda başak ve bitki görünümüne göre normal ve anormal bitkiler ayrı hasat edilerek 9 farklı [200, 200 A, 300, 300 A, 400, 400 A, 400 A (çift başak oluşumu ve başakta dallanma eğilimi gösteren bitkiler Ç.B.) 500 ve 500 A gray] grup oluşturulmuştur. M2 generasyonunda kontrol (ışın uygulanmamış) ile toplam 10 parsel yer almıştır. Araştırma sonucunda gama ışını uygulaması bin tane ağırlığı, hektolitre ağırlığı, kavuz oranı ve protein içeriği üzerine istatistiksel olarak önemli etkisi belirlenmiştir. Gama ışını uygulaması bin tane ve hektolitre ağırlığını önemli seviyede azaltmış, kavuz oranı ve protein oranını arttırmıştır. Araştırmada her gruptaki tüm bitkilerde bitki boyu, başak uzunluğu, başakta tane sayısı ve başakta tane ağırlığı özellikleri tek bitki üzerinde incelenmiş diskriminant analizi yapılmış ve gruplar arasındaki uzaklık sonuçları belirlenmiştir. M2 generasyonuda incelenen özellikler yönünden kontrole benzeyen bitki oranı 400 Gy %7,83, 200 Gy %10, 300 Gy %19,60 ve 500 Gy %22,22 olarak hesaplanmıştır. Doğrusal ayırma fonksiyonlarını içeren katsayılar incelendiğinde en etkin özelliğin başak uzunluğu olduğu belirlenmiştir.

Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.