| dc.contributor.author |
Temiz, Hasan |
|
| dc.contributor.author |
Tarakci, Zekai |
|
| dc.contributor.author |
Aykut, Umut |
|
| dc.contributor.author |
Turhan, Sadettin |
|
| dc.date.accessioned |
2024-03-15T08:47:41Z |
|
| dc.date.available |
2024-03-15T08:47:41Z |
|
| dc.date.issued |
2009 |
|
| dc.identifier.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 |
en_US |
| dc.identifier.issn |
1364-727X |
|
| dc.identifier.issn |
1471-0307 |
|
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1471-0307.2008.00450.x |
|
| dc.identifier.uri |
https://www.webofscience.com/wos/woscc/full-record/WOS:000262470900009 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4357 |
|
| dc.description |
WoS Categories: Food Science & Technology |
en_US |
| dc.description |
Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED) |
en_US |
| dc.description |
Research Areas: Food Science & Technology |
en_US |
| dc.description.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. |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
WILEY-HOBOKEN |
en_US |
| dc.relation.isversionof |
10.1111/j.1471-0307.2008.00450.x |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition |
en_US |
| dc.subject |
SENSORY PROPERTIES, FETA CHEESE, GAZIANTEP CHEESE, MILK-COMPOSITION, WHITE CHEESE, FLAVOR, LACTATION, LIPOLYSIS, YIELD, MANUFACTURE |
en_US |
| dc.title |
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.contributor.authorID |
0000-0002-9072-5560 |
en_US |
| dc.contributor.authorID |
0000-0002-3510-4382 |
en_US |
| dc.identifier.volume |
62 |
en_US |
| dc.identifier.issue |
1 |
en_US |
| dc.identifier.startpage |
56 |
en_US |
| dc.identifier.endpage |
62 |
en_US |