Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4357
Title: The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
Authors: Temiz, Hasan
Tarakci, Zekai
Aykut, Umut
Turhan, Sadettin
Ordu Üniversitesi
0000-0002-9072-5560
0000-0002-3510-4382
Keywords: Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition
SENSORY PROPERTIES, FETA CHEESE, GAZIANTEP CHEESE, MILK-COMPOSITION, WHITE CHEESE, FLAVOR, LACTATION, LIPOLYSIS, YIELD, MANUFACTURE
Issue Date: 2009
Publisher: WILEY-HOBOKEN
Citation: Temiz, H., Tarakci, Z., Aykut, U., Turhan, S. (2009). The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese. Int. J. Dairy Technol., 62(1), 56-62. https://doi.org/10.1111/j.1471-0307.2008.00450.x
Abstract: In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7-8 degrees C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.
Description: WoS Categories: Food Science & Technology
Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED)
Research Areas: Food Science & Technology
URI: http://dx.doi.org/10.1111/j.1471-0307.2008.00450.x
https://www.webofscience.com/wos/woscc/full-record/WOS:000262470900009
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4357
ISSN: 1364-727X
1471-0307
Appears in Collections:Gıda Mühendisliği

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