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Some Properties of Fresh and Ripened Herby Cheese,: a Traditional Variety Produced in Turkey

dc.authorscopusid 8261854700
dc.authorscopusid 7004552094
dc.authorscopusid 6507272762
dc.authorwosid Tunçtürk, Yusuf/Jmc-7692-2023
dc.contributor.author Tarakçi, Z
dc.contributor.author Coskun, H
dc.contributor.author Tunçtürk, Y
dc.date.accessioned 2025-05-10T17:59:03Z
dc.date.available 2025-05-10T17:59:03Z
dc.date.issued 2004
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Yuzuncu Yil Univ, Dept Food Engn, Coll Agr, TR-65080 Van, Turkey en_US
dc.description.abstract Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh and 20 ripened) of herby cheese were collected from retail markets in Van, and analysed chemically and biochemically. Higher levels of dry matter, salt, fat and titratable acidity (%) were found in ripened cheeses. Also lipolysis and protein degradation were higher in ripened herby cheese samples than in fresh samples. Urea-polyacrylamide gel electropherograms of ripened cheese samples showed that higher degradation of alpha(s)-casein than of beta-casein occurred. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 50 en_US
dc.identifier.issn 1330-9862
dc.identifier.issn 1334-2606
dc.identifier.issue 1 en_US
dc.identifier.scopus 2-s2.0-12144287758
dc.identifier.scopusquality Q3
dc.identifier.startpage 47 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/20412
dc.identifier.volume 42 en_US
dc.identifier.wos WOS:000220470100010
dc.identifier.wosquality Q3
dc.language.iso en en_US
dc.publisher Faculty Food Technology Biotechnology en_US
dc.relation.ispartof Food Technology and Biotechnology 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 en_US
dc.subject Otlu Peynir en_US
dc.subject Urea-Page en_US
dc.title Some Properties of Fresh and Ripened Herby Cheese,: a Traditional Variety Produced in Turkey en_US
dc.type Article en_US

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