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The Influence of Helis (Prangos Sp.) on Characteristics of Vacuum-Packed Van Herby Cheese During Ripening

dc.authorscopusid 8261854700
dc.contributor.author Tarakçi, Z
dc.date.accessioned 2025-05-10T16:59:28Z
dc.date.available 2025-05-10T16:59:28Z
dc.date.issued 2004
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey en_US
dc.description.abstract The aim of this study was to determine the influence of different Helis (Prangos sp.) ratios on chemical, biochemical and sensorial characteristics of Van herby cheese during ripening (at 4 +/- 1 degrees C for 90 d). Dry matter content in cheese samples slowly decreased during ripening. Content of dry matter, fat and protein decreased in proportion to herb ratio increases in cheese. The salt content of all cheeses similarly changed during ripening. Titratable acidity significantly (p < 0.05) increased until 60 days of ripening and then, acidity decreased. Titratable acidity slightly increased with addition of herb into cheese samples. The increase of the herb ratio in cheese samples significantly (p < 0.05) decreased pH values. The ratios of water soluble nitrogen/total nitrogen (WSN/TN), trichlor acetic acid (TCA)-SN/TN, phosphotungstic acid (PTA)-SN/TN and lipolysis levels in cheese samples continuously increased during ripening. With herb addition TCA-SN/TN ratios and lipolysis levels increased significantly (p < 0.05). Cheese samples with 1% herb (H2) added had the highest sensorial scores among cheeses. Sensory scores determined in cheese samples during ripening showed no significant difference (p > 0.05). en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 623 en_US
dc.identifier.issn 0026-3788
dc.identifier.issue 11-12 en_US
dc.identifier.scopus 2-s2.0-8644282837
dc.identifier.scopusquality N/A
dc.identifier.startpage 619 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/4639
dc.identifier.volume 59 en_US
dc.identifier.wos WOS:000227764000011
dc.identifier.wosquality N/A
dc.institutionauthor Tarakçi, Z
dc.language.iso en en_US
dc.publisher A V A Agrarverlag en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Herby Cheese (Ripening) en_US
dc.title The Influence of Helis (Prangos Sp.) on Characteristics of Vacuum-Packed Van Herby Cheese During Ripening en_US
dc.type Article en_US

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