1. Ordu Üniversitesi Açık Arşiv Sistemi
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  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/11489/4726
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dc.contributor.authorTarakci, Zekai-
dc.contributor.authorAkyuz, Nurhan-
dc.date.accessioned2024-03-19T06:50:16Z-
dc.date.available2024-03-19T06:50:16Z-
dc.date.issued2009-
dc.identifier.citationTarakci, Z., Akyuz, N. (2009). Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese. Int. J. Food Prop., 12(3), 496-511. https://doi.org/10.1080/10942910701813941en_US
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttp://dx.doi.org/10.1080/10942910701813941-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000265653100005-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4726-
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.abstractIn this research, two kinds of filling methods (block and pieced) in two container types (pot and plastic) were used for the preparation of Otlu cheeses. The uses of different containers influenced (P 0.01) acidity, pH, dry matter, fat contents and water soluble nitrogen. Degradation of s1- and -casein were higher in pieced cheeses in pot (P1F2). Also, breakdown products of casein were higher in P1F2 cheeses compared to others. The amounts of s1- and -caseins of all treatments decreased during ripening, while the amounts of s1-I casein and breakdown products increased. The acceptability of cheeses in block form was higher.en_US
dc.description.sponsorshipYuzuncu Yil University Scientific Research Fund [1996-ZF-049]en_US
dc.language.isoengen_US
dc.publisherTAYLOR & FRANCIS INC-PHILADELPHIAen_US
dc.relation.isversionof10.1080/10942910701813941en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOtlu (Herby) cheese, Packaging material, Filling method, Ripeningen_US
dc.subjectWHITE-BRINED-CHEESE, TRADITIONAL TURKISH CHEESE, SENSORY PROPERTIES, BIOCHEMICAL-CHANGES, MANCHEGO CHEESE, CIVIL CHEESE, PROTEOLYSIS, STARTER, MILK, TEMPERATURESen_US
dc.titleEffects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheeseen_US
dc.typearticleen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.identifier.volume12en_US
dc.identifier.issue3en_US
dc.identifier.startpage496en_US
dc.identifier.endpage511en_US
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