Orientador: Rubens Monti / Banca: Thais Borges Cesar / Banca: João Atílio Jorge / Banca: Rosa dos Prazeres Melo Furriel Inocentes / Banca: Reinaldo Marchetto / Resumo: Os hidrolisados de proteínas do soro de queijo vêm sendo amplamente utilizados para diversos fins. Dependendo das enzimas utilizadas e meio de reação, podemos obter hidrolisados com diferentes características. O intuito do presente trabalho foi hidrolisar as proteínas do soro de queijo bovino de diferentes maneiras, variando-se a temperatura de reação e modo de adição das enzimas, a fim de se obter hidrolisados com diferentes graus de hidrólise para posterior aplicação em ensaios animais. Os hidrolisados escolhidos para aplicação nos ensaios biológicos foram obtidos pela ação das enzimas pepsina, tripsina, quimotripsina e carboxipeptidase a 50ºC. Dois hidrolisados diferentes foram preparados: um com maior quantidade de pequenos peptídeos (oligo, di e tripeptídeos) e outro com maior quantidade de aminoácidos livres. O soro sem hidrólise também foi utilizado como suplementação para um outro grupo de animais. A intenção foi testar os dois diferentes hidrolisados e o soro sem hidrólise como suplemento para ratos idosos, visando a minimização da sarcopenia. Diversos estudos apontam que fórmulas contendo oligopeptídeos, especialmente di- e tripeptídeos, possuem maior valor nutricional do que uma mistura equivalente de aminoácidos livres ou proteínas intactas. Tomando-se como base essa informação, delineou-se a pesquisa esperando-se que, o grupo suplementado com as proteínas parcialmente hidrolisadas obtivesse um melhor desempenho na minimização da sarcopenia. Todos os 3 grupos suplementados obtiveram aumento na massa muscular e óssea diferindo significativamente em relação ao controle (não suplementado) porem, o que apresentou efeitos mais positivos na minimização da sarcopenia foi realmente o grupo suplementado por proteínas parcialmente hidrolisadas. Paralelamente a esse estudo... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cheese whey hydrolysates have been widely used for various purposes. Depending on the enzymes used and the reaction medium, we can obtain hydrolysates with different characteristics. The purpose of this study was to hydrolyze bovine cheese whey proteins in different ways, varying the temperature of reaction and enzyme addition, in order to obtain hydrolysates with different degrees of hydrolysis for application in animal tests. The hydrolysates chosen for application in biological assays were obtained by the action of enzymes pepsin, trypsin, chymotrypsin and carboxypeptidase at 50°C. Two different hydrolysates were prepared: one with a larger amount of small peptides (oligo-, di-and tripeptides) and another with larger amount of free amino acids. Serum without hydrolysis was also used as a supplement to another group of animals. The intention was to test the two different hydrolysates and whey without hydrolysis as a supplement to old age rats in order to minimize the sarcopenia. Several studies indicate that formulas containing oligopeptides, especially di-and tripeptides, have higher nutritional value than an equivalent mixture of free amino acids or intact proteins. Taking this information as a basis, the research was then outlined expecting that the group supplemented with partially hydrolyzed protein could obtain a better performance in reducing the sarcopenia. The all 3 supplemented groups showed increase in muscle mass and bone and differ significantly from control (not supplemented). However, the group who presented the most positive effects in reducing the sarcopenia was actually the group supplemented with partially hydrolyzed protein. In parallel with this study, in sandwich PhD, the attainment of immobilized pepsin and trypsin (derivatives) in solid support, stable was studied, for further application to obtain... (Complete abstract click electronic access below) / Doutor

Orientador : Salvador Massaguer Roig / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T02:19:00Z (GMT). No. of bitstreams: 1 Garcia_AlinedeOliveira_M.pdf: 4812544 bytes, checksum: c604e5abc1d5ae9c29239f50dab7626b (MD5) Previous issue date: 2003 / Resumo: A política de desenvolvimento da indústria alimentar brasileira passou por muitas mudanças durante os últimos anos, inclusive o setor de laticínios, que hoje se encontra em um mercado cada vez mais competitivo. Este trabalho investiga e descreve um cenário atual do consumo e produção de queijos após todas as mudanças da política econômica na indústria de laticínios durante as últimas décadas. Foram analisados: o ponto de vista dos laticínios através de levantamento de dados históricos e visitas a quatro laticínios, os hábitos e atitudes do consumidor no ponto de venda com um questionário estruturado aplicado em cinco hipermercados e supermercados da região de Campinas a 134 pessoas e, por último, o teste de consumidor e avaliação sensorial em laboratório com 32 consumidores e provadores na UNICAMP - Universidade Estadual de Campinas. Três dos laticínios visitados estão procurando introduzir novos produtos para o mercado brasileiro, os queijos especiais, que têm maior valor agregado, enquanto o outro, enfoca sua produção nos queijos comuns, de mercado já desenvolvido. O consumidor compra queijo porque ele gosta de queijo. Observou-se que o consumo de queijos é renda-elástico e correlacionado com o grau de escolaridade: quanto maior a renda ou maior o grau de escolaridade maior o consumo de queijos. O hábito alimentar se correlaciona com a renda familiar, com o grau de escolaridade e com a constituição familiar: quanto maior a renda familiar ou maior o grau de escolaridade ou se as pessoas vivem entre amigos, irmãos ou solitárias, maior o número de vezes que a refeição do jantar é substituída por lanche. A mulher ocupa papéis importantes na compra do queijo, ela que decide o que comprar e quanto comprar e efetua a compra queijo, já que, ela é a principal responsável pelo preparo da refeição familiar. O consumidor define o queijo Minas Frescal como saudável e o Mussarela como barato. A apreciação dos tipos de queijo não foi significativamente diferente ao nível de erro de 5% entre os cinco tipos de queijos estudados (Minas Frescal, Mussarela, Prato, Provolone e Gruyére). Os comentários feitos durante a avaliação sensorial mostra discordância de opiniões entre os provadores sobre os atributos sensoriais dos queijos. A intenção de compra muda depois do consumidor provar o queijo / Abstract: The policy for development of the Brazilian food industry went through many changes during these last years, including the dairy sector, which today operates within a constantly more competitive market. This paper investigates and describes a present picture of cheese usage and production after the many alterations in the economic policy for the dairy industry during the last decades. The points of view of dairy producers were analyzed through surveys of historical data and visits to four cheese producers; the consumer was consulted at the point of sale by applying a structured questionnaire to 134 persons in five hyper and supermarkets in the Campinas region; the consumer was also consulted as a taster, through a consumer and sensorial evaluation test within one of the laboratories at the São Paulo State University in Campinas - UNICAMP, applied to 32 consumers and tasters. Three of the dairy industries visited are trying to introduce new products to the Brazilian market - special cheeses, that have a greater added value, while the other one focuses its production on common cheeses, whose market is already developed. The consumer buys cheese because he (she) likes cheese. It was seen that cheese consumption is income-elastic and correlated to the degree of schooling: the higher the income or levei of schooling, the higher the usage of cheese. Eating habits are correlated to the family income, the levei of schooling and constitution of the family: the higher the family income or the higher the schooling levei, or if people live among friends, brothers or alone, the more times traditional supper is substituted by a light lunch. The woman occupies an important role in cheese buying; it is she who decides what and how much to buy and actually performs the purchase of cheese; after ali, it is she who is the main one responsible for preparing family meals. The consumer defines "Minas Frescal" cheese as healthy, and Mozzarella, as inexpensive. Appreciation for different types of cheese is not significantly different between the five types of cheese ("Minas Frescal", Mozzarella, "Prato", Provolone and Gruyêre). Comments ma de during the sensorial evaluation show a discordance of opinions among the tasters on the sensorial attributes of the cheeses and finally, the intention to buy changes after the consumer tastes the cheese / Mestrado / Mestre em Tecnologia de Alimentos

Orientadores: Walkiria Hanada Viotto, Maria Isabel Queiroz / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T18:03:03Z (GMT). No. of bitstreams: 1 Augusto_MartaMariaMarquezan_D.pdf: 844910 bytes, checksum: fb96557fd3bb131f439a50730535400e (MD5) Previous issue date: 2003 / Resumo: Este trabalho teve por objetivo determinar a influência do tipo de coagulante na composição e rendimento do queijo Prato fabricado com e sem lavagem da massa (aquecimento direto e indireto) e avaliar as mudanças ocorridas nas características sensoriais durante o período de maturação. Os coagulantes estudados foram protease do Rhizomucor miehei, coalho bovino (20% quimosina e 80% pepsina) e quimosina obtida por fermentação. O cozimento da massa foi realizado por aquecimento direto no tanque, através da remoção de 1/3 do soro e substituição deste por água quente. O aquecimento indireto foi realizado em tanque encamisado. Os queijos foram fabricados em escala industrial e para cada processamento foram utilizados 5000 L de leite. Cada tratamento foi realizado em duplicata, perfazendo 12 processamentos, que foram previamente aleatorizados para efeito da ordem de execução. A composição do leite, soro e queijo foram determinadas. Os queijos foram analisados após 5, 15, 30, 45 e 60 dias de estocagem quanto ao pH, acidez titulável, nitrogênio solúvel (NS) em pH 4,6 e a 12 % de ácido tricloroacético (TCA), perfil de sabor e textura sensorial e.perfil de textura instrumental. O tipo de coagulante e a forma de aquecimento da massa influenciaram significativamente (p<0,05) a composição dos queijos, mas diferenças estatisticamente significativas não foram observadas nas recuperações de gordura e proteínas e no rendimento de fabricação dos queijos. Todos os queijos apresentaram pequeno aumento da acidez titulável e diminuição do pH durante os 60 dias de cura. A extensão e profundidade da proteólise foram dependentes do tipo de coagulante e do tempo de maturação. Os queijos fabricados com a protease do Rhizomucor miehei, independente do tipo de aquecimento, apresentaram os maiores índices de extensão e profundidade da proteólise, evidenciando a maior atividade proteolítica desse coagulante. O tipo de coagulante e o tempo de maturação influenciaram no desenvolvimento do gosto amargo (p<O,05). As maiores intensidades de amargor foram percebidas nos queijos fabricados com a protease do Rhizomucor miehei, com ou sem lavagem da massa. As características de aparência e as propriedades de textura sensorial como a dureza, elasticidade e adesividade foram significativamente (p<O,O5) influenciadas pelo coagulante, aquecimento da massa e o tempo de maturação. Os queijos fabricados com quimosina e aquecimento direto revelaram maior intensidade de cor e mesclado, maior dureza e elasticidade em relação aos queijos dos demais tratamentos. O tipo de coagulante, o aquecimento da massa e o tempo de maturação influenciaram significativamente (p<O,O5) os atributos de odor a leite e manteiga, o gosto salgado, o sabor de leite, o sabor de manteiga e ranço e, o residual salgado e gorduroso. Maior intensidade de sabor foi percebida nos queijos feitos com quimosina e aquecimento direto. O amargor e o gosto residual amargo foram mais intensos nos queijos fabricados com a protease do Rhizomucor miehei e aquecimento indireto. As propriedades de textura instrumental foram significativamente afetadas pelo coagulante, aquecimento da massa e o tempo de maturação. Portanto, o tipo de coagulante e a forma de aquecimento no cozimento da massa, juntamente com o tempo de maturação são variáveis que podem ser usadas no controle das características sensoriais do queijo Prato / Abstract: The objective of this work was to determine the influence of the coagulant type in the composition and yield of Prato cheese manufactured with and without the curd wash (direct and indirect heating) and to evaluate the differences occurred in the sensorial characteristics during the aging period. The studied coagulants were Rhizomucor miehei protease, calf rennet (20% chymosin and 80% pepsin) and chymosin obtained by fermentation. The curd cooking was realized by direct heating in the vat, through the removal of 1/3 of the whey and substitution of this by hot water. The indirect heating was carried out in vat jacket. The cheeses were manufactured in industrial scale and were used 5000 L of milk for each trial. Each treatment was carried out in duplicate, resulting in twelve trials, which were previously randomised to determine the order of execution. The composition of the milk, whey and cheese were determined. The cheeses were analyzed after 5, 15, 30, 45 and 60 days of storage for the pH, titratable acidity, soluble nitrogen (NS) in pH 4,6 and in 12% of trichloracetic acid (TCA), flavour profile and sensorial texture and instrumental profile texture. The coagulant type and the form of curd heating influenced significantly (p <0,05) the cheeses composition, but statistically significant difference were not observed in the fat and protein recoveries and in the cheeses manufacture yield. Ali the cheeses presented small titratable acidity increase and pH decrease during the 60 days of aging. The extent and depth of proteolysis were dependents of the coagulant type and time of aging. The cheeses manufactured with the protease of the Rhizomucor miehei, independent of the heating type, presented the greatest extent and depth proteolysis indexes, evidencing the greatest proteolitic activity of this coagulant. The coagulant type and time of aging influenced in the development of the bitter taste (p < 0,05). The greatest intensities of bitterness were perceived in the cheeses manufactured with the protease of the Rhizomucor miehei, with or without curd washing. The appearance characteristics and the properties of sensorial texture as hardness, springiness and adhesiveness were significantly (p < 0,05) influenced by the coagulant, type of curd heating and time of aging. The cheeses manufactured with chymosin and direct heating showed higher color intensity and marbled, higher hardness and springiness in relation to the cheeses of the other treatments. The coagulant type, the type of curd heating and time of aging influenced significantly (p < 0,05) the odor attributes to milk and butter, the salty taste, the flavour to milk, the butter flavour and rancidity and, the residual salty and greasy. Greater flavour intensity was perceived in the cheeses made with chymosin and direct heating. The bitterness and the bitter residual taste were more intense in the cheeses manufactured with the Rhizomucor miehei protease and indirect heating. The properties of instrumental texture were affected significantly by the coagulant, type of curd heating and time of aging. Therefore, the coagulant type and the heating form for cooking curd, together with the time of aging are variables that can be used in the control of the sensorial characteristics of Prato cheese / Doutorado / Doutor em Tecnologia de Alimentos

This study investigated the effect of the Lactoperoxidase system (LPS) alone and in combination with pasteurisation, on the growth of Listeria monocytogenes (LM) ATTC 7644 in goat milk and goat milk cottage cheese during a shelf life of 10 days at 4 °C. Goat milk was inoculated with LM ATTC 7644 and divided into two samples, one the control and Lactoperoxidase (LP) was activated in the other sample. Both the control and LP activated samples were kept at ambient temperature for 6h. After 6h the control and LP activated samples were again divided into two and one of the respective samples was pasteurised at 72 °C for 15 s. All the four samples were analysed for LM ATTC 7644 immediately after LP activation at 0h, after 6h of LP activation and after pasteurisation. Goat milk cottage cheese was made with all four samples, i.e. control raw, control pasteurised, LP activated raw and LP activated pasteurised goat milk and analysed for LM ATTC 7644 on days 1, 2, 5, and 10. Six hours after LP activation the mean LM ATTC 7644 count for the LP activated milk decreased by log 0.5 cfu/ml where as the LM ATTC 7644 for the control increased by log 0.5 cfu/ml. The reduction of LM ATTC 7644 count in LP activated milk when compared to the control shows that goat milk lactoperoxidase is capable of reducing L. monocytogenes when stored at ambient temperatures. Furthermore, LM ATTC 7644 count in LP activated pasteurised goat milk decreased by log 1.1 cfu/ml more, compared to the control pasteurised goat milk. Therefore, pasteurisation together with LP activation may be more effective than pasteurisation alone in controlling the growth of L. monocytogenes in goat milk. For the control raw goat milk cottage cheese on day 10, the LM ATTC 7644 count was 90 % less than on first day of storage. The LP activated raw goat milk cottage cheese count followed a similar trend to the control raw goat milk cottage cheese, and reached levels of log 2.9 cfu/g on the last day of storage. The control pasteurised goat milk cottage cheese LM ATTC 7644 count on day 10 was 92 % lower compared to day 1 where as the LP activated pasteurised goat milk cottage cheese LM ATTC 7644 count was 98 % less than on day 1. The results of this study indicate that the activation of the LPS significantly (p≤0.05) decreased the LM ATTC 7644 count in goat milk, during a period of 6h. Combined pasteurisation and LP activation had a synergistic effect on the LM ATTC 7644 count in goat milk. The LM ATTC 7644 count declined in cottage cheese made from both control and LP activated goat milk. A greater decrease was observed in LP activated pasteurised goat milk cottage cheese over the storage period of 10 days at 4 °C. This combination may be used to reduce the multiplication of LM ATTC 7644 for production of safer products like goat milk and goat milk cottage cheese. / Dissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2007. / Food Science / M Inst Agrar / unrestricted

Dans une première partie, nous étudions l’opérade SC2 "Swiss-Cheese" de Voronov, qui gouverne l’action d’une algèbre D2 sur une algèbre D1. Nous construisons un modèle en groupoïdes de cette opérade et nous décrivons les algèbres sur ce modèle de manière similaire à la description classique des algèbres sur H*(SC). Nous étendons notre modèle en un modèle rationnel dépendant d’un associateur de Drinfeld, et nous le comparons au modèle qui existerait si l’opérade SC était formelle. Dans une seconde partie, nous étudions les espaces de configurations des variétés compactes, lisses, sans bord et simplement connexes. Nous démontrons sur R une conjecture de Lambrechts–Stanley qui décrit un modèle de tels espaces de configurations, avec comme corollaire leur invariance homotopique réelle. En nous fondant sur la preuve par Kontsevich de la formalité des opérades Dn, nous obtenons en outre que ce modèle est compatible avec l’action de l’opérade de Fulton–MacPherson quand la variété est parallélisée. Cela nous permet de calculer explicitement l’homologie de factorisation d’une telle variété. Enfin, dans une troisième partie, nous élargissons ce résultat à une large classe de variétés à bord. Nous utilisons d’abord une dualité de Poincaré–Lefschetz au niveau des chaînes pour calculer l’homologie des espaces de configurations de ces variétés, puis nous reprenons les méthodes du second chapitre pour obtenir le modèle, qui est compatible avec l’action de l’opérade Swiss-Cheese SCn. / In a first part, we study Voronov’s "Swiss-Cheese" operad SC2, which governs the action of a D2-algebra on a D1-algebra. We build a model in groupoids of this operad and we describe algebras over this model in a manner similar to the classical description of algebras over H*(SC). We extend our model into a rational model which depends on a Drinfeld associator, and we compare this new model to the one that we would get if the operad SC were formal. In a second part, we study configuration spaces of closed smooth simply connected manifolds. We prove over R a conjecture of Lambrechts–Stanley which describes a mode of such configuration spaces, and we obtain as corollary their real homotopy invariance. Moreover, using Kontsevich’s proof of the formality of the operads Dn, we obtain that this model is compatible with the action of the Fulton–MacPherson operad when the manifold is framed. This allows us to explicitly compute the factorization homology of such a manifold. Finally, in a third part, we expand this result to a large class of manifolds with boundary. We first use a chain-level Poincaré–Lefschetz duality result to compute the homology of the configuration spaces of these manifolds, then we reuse the methods of the second chapter to obtain our model, which is compatible with the action of the Swiss-Cheese operad SCn.

This thesis deals with the determination of fatty acids of processed cheese analogues. The aim is to identify and quantify the fatty acids in selected samples of cheese analogues. The introduction is a brief overview of the composition and properties of cheese analogues, technology and application options. The following describes the appropriate method for the determination of fatty acids in cheese and cheese analogues. Of these methods the largest part is devoted to gas chromatography, which is most frequently used method for detection of volatile fatty acids. Individual cheese analogues used for the analysis, contained various types of added fats. Specifically, the milk fat, coconut oil, sunflower oil, palm oil and butter. Samples of these fats were extracted and then converted to methylesters by methanol esterification with catalysis by potassium hydroxide. The most important fatty acids were identified and quantified in samples of cheese analogues using gas chromatography and compared with fatty acids of fats used for the preparation of these analogues are used.

This master thesis deals with the development of method for free fatty acids determination in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, as well as determination of free fatty acids. The main scope of the experimental section is optimization and validation of the selected method for determination of free fatty acids in various cheese matrices. For extraction of lipids from the sample the method with the mixture of diethylether and petrolether according to ČSN EN ISO 1735 was selected. Thin-layer chromatography and solid phase extraction were tested and compared for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of bortrifluoride, was applied for esterification. Fatty acid methyl esters were determined by gas chromatography with flame-ionization detection.

Discharging cheese production wastewater with high concentrations of organics and nutrients is detrimental to receiving aquatic systems, as the release of these deleterious substances cause oxygen depletion, and eutrophication respectively. On-site treatment of cheese production wastewater requires the removal of high concentrations of organics and nutrients with a small land footprint to meet regulations. There is therefore a critical need for compact, high-rate, cost-effective wastewater technologies such a as the moving bed biofilm reactor (MBBR). Although MBBR systems have been well established for carbon and nitrogen removal, to date only a limited number of studies have achieved enhanced biological phosphorous removal in sequencing batch moving bed biofilm reactor (SB-MBBR) systems, and only for municipal-strength wastewater. Operating SB-MBBR systems under sequencing batch mode enables the reactor operation to be well synced to the fluctuating influent concentrations and flow characteristics of cheese production wastewaters. Furthermore, cycling between anaerobic and aerobic conditions can be achieved in a single sequencing batch reactor, which can promote the proliferation of poly-phosphate accumulating organisms. The SB-MBBR is studied in this research for the removal of carbon, nitrogen, and phosphorous from cheese production wastewaters. Specifically, the effects of anaerobic staging time, aeration rate, enhanced aerobic operation, and adding a second reactor in series was studied by analyzing the kinetics, biofilm characteristics, and microbiome. Extending the anaerobic staging time was shown to achieve aerobic soluble chemical oxygen demand removal rates of 92.5±2.8 g·m⁻²d⁻¹, by selecting for a thinner biofilm with, with a lower biofilm dry-density and a more rough biofilm surface, and therefore likely a biofilm with an enhanced mass transport. A significant shift in the microbiome was observed with longer anaerobic staging times and lower aeration, whereby possible putative poly-phosphate accumulating organisms including Brachymonas, and Dechloromonas were selected for in greater relative abundances compared to anaerobic bacteria. The total phosphorous removal in the possibly resulted from enhanced biological phosphorous removal, supported by the high abundance of putative poly-phosphate accumulating organisms (43.1±8.4%), which dominated the biofilms in the SB-MBBRs with 120 and 168 minute anaerobic staging times. Finally, total ammonia nitrogen oxidation was achieved through partial nitritation with a two reactor in series configuration with a removal rate of 1.07±0.05 g-N·m⁻²d⁻¹. Two SB-MBBRs operated in series was shown to be the superior strategy for achieving TAN compared to a single SB-MBBR with extended aerobic operation. By operating two SB-MBBRs in series, competition between autotrophic nitrifiers and heterotrophs is averted, and AOB proliferate in the biofilm, achieving TAN oxidation. Since TAN oxidation is likely achieved through partial nitrification, the SB-MBBR technology may be incorporated in a deammonification treatment train. The overall study presents novel information for the SB-MBBR design and operation, along with biofilm and microbiome fundamental findings that will guide future pilot- and full-scale applications of the SB-MBBR to treat cheese production wastewater.

No description available.

The Western Dairy Center at Utah State University funded this project as part of its BUILD Dairy program with support from the dairy farmers of Idaho, to investigate the problem of splits that form in cheese during storage. The bacteria, Lactobacillus wasatchensis had previously been identified as a cause of unwanted gas production in cheese and the defects then make the cheese unsuitable for cutting into slices. The project team proposed a two-year, $150,912 project to investigate methods for determining the presence of this bacterium in cheese by extracting DNA from the cheese and looking for DNA that was specific to Lactobacillus wasatchensis. The project identified a suitable method for extracting DNA and demonstrated that methods that extract DNA directly from the cheese are not as repeatable or reliable as a method that first separates and collects the bacteria from the cheese and then extracts the DNA. While the detection limit for identifying Lactobacillus wasatchensis in cheese of 100,000 cells per gram, was not any lower than that which can be achieved using plating methods, this work provides the benefit of laying groundwork for selection of a NDA extraction method for use with cheese. Further research can now be applied to lower this detection limit so this bacterium can be identified in cheese earlier and thus reduce the problem of slits and cracks and provide a higher value of the cheese to the manufacturer.