1. Ordu Üniversitesi Açık Arşiv Sistemi
  2. FAKÜLTELER
  3. Ziraat Fakültesi
  4. Gıda Mühendisliği
Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4607
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dc.contributor.authorDervisoglu, M.-
dc.contributor.authorTarakci, Z.-
dc.contributor.authorAydemir, O.-
dc.contributor.authorTemiz, H.-
dc.contributor.authorYazici, F.-
dc.date.accessioned2024-03-15T12:02:18Z-
dc.date.available2024-03-15T12:02:18Z-
dc.date.issued2009-
dc.identifier.citationDervisoglu, M., Tarakci, Z., Aydemir, O., Temiz, H., Yazici, F. (2009). A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese. Int. J. Food Prop., 12(2), 358-367. https://doi.org/10.1080/10942910701784688en_US
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttp://dx.doi.org/10.1080/10942910701784688-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000264509800009-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4607-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractKes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, and sensorial analyses. The mean values of dry matter (DM), fat, fat in DM, salt, salt in DM, ash, and pH were found to be 56.17 6.07, 8.79 2.84, 15.78 5.39, 3.22 1.35, 5.68 2.19, 4.31 1.29 g/100 g cheese, and 4.75 0.59, respectively. The WSN/TN, TCA-SN/TN and PTA-SN/TN values were between 1.79-28.53, 1.67-23.24, and 0.44-17.56%, respectively. SDS-PAGE showed that both s-CN and -CN fractions were not completely hydrolyzed in all Kes cheese samples. s-CN, -CN, and -casein and other peptides fractions determined as 34.57 5.21, 33.74 4.21, and 31.37 6.82%, respectively. Panelists gave high scores (above 7 out of 10) to all samples for all the attributes considered.en_US
dc.language.isoengen_US
dc.publisherTAYLOR & FRANCIS INC-PHILADELPHIAen_US
dc.relation.isversionof10.1080/10942910701784688en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKes cheese, Proteolysis, Casein fractionsen_US
dc.subjectVAN HERBY CHEESE, CIVIL CHEESE, KULEK CHEESE, PROTEOLYSIS, NITROGEN, MILKen_US
dc.titleA Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheeseen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0001-9601-8843en_US
dc.contributor.authorID0000-0003-0538-2311en_US
dc.identifier.volume12en_US
dc.identifier.issue2en_US
dc.identifier.startpage358en_US
dc.identifier.endpage367en_US
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