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The Effects of Production and Ripening Methods on Some Properties of the Herby Cheese Otlu Peynir

dc.authorscopusid 6507272762
dc.authorscopusid 7004552094
dc.contributor.author Tunctürk, Y
dc.contributor.author Coskun, H
dc.date.accessioned 2025-05-10T16:59:13Z
dc.date.available 2025-05-10T16:59:13Z
dc.date.issued 2002
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Yuzuncu Yil Univ, Dept Food Engn, Fac Agr, TR-65080 Van, Turkey en_US
dc.description.abstract The aim of this study was to determine the effects of two production and ripening methods on some properties of these herby cheeses. The cheeses were produced from raw and pasteurised milks and ripened with two different salting methods. In the first method, the cheeses were ripened in brine and in the second, the cheeses were dry-salted and firmly filled in a container (filling cheese). Some chemical, biochemical, microbiological and sensorial properties of the cheeses were investigated on days 3, 90, 180 and 270. It was found that dry matter and fat contents of the filling cheeses were higher than those of the brined cheeses. More proteolysis and lipolysis occurred in the cheeses made with raw milk and the dry salting method. Total aerobic count and moulds-yeasts were higher in dry-salted and raw milk cheeses. Similarly, high numbers of coliforms were detected in raw milk cheeses, especially in the earlier stages of the ripening. The filling cheeses had higher sensorial scores. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 640 en_US
dc.identifier.issn 0026-3788
dc.identifier.issue 11-12 en_US
dc.identifier.scopus 2-s2.0-0036444233
dc.identifier.scopusquality N/A
dc.identifier.startpage 638 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/4536
dc.identifier.volume 57 en_US
dc.identifier.wos WOS:000179842900013
dc.identifier.wosquality N/A
dc.language.iso en en_US
dc.publisher Volkswirtschaftlicher verlag en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.title The Effects of Production and Ripening Methods on Some Properties of the Herby Cheese Otlu Peynir en_US
dc.type Article en_US

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