| dc.contributor.author |
Tarakci, Zekai |
|
| dc.contributor.author |
Akyuz, Nurhan |
|
| dc.date.accessioned |
2024-03-19T06:50:16Z |
|
| dc.date.available |
2024-03-19T06:50:16Z |
|
| dc.date.issued |
2009 |
|
| dc.identifier.citation |
Tarakci, 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/10.1080/10942910701813941 |
en_US |
| dc.identifier.issn |
1094-2912 |
|
| dc.identifier.issn |
1532-2386 |
|
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942910701813941 |
|
| dc.identifier.uri |
https://www.webofscience.com/wos/woscc/full-record/WOS:000265653100005 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4726 |
|
| 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 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.sponsorship |
Yuzuncu Yil University Scientific Research Fund [1996-ZF-049] |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
TAYLOR & FRANCIS INC-PHILADELPHIA |
en_US |
| dc.relation.isversionof |
10.1080/10942910701813941 |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
Otlu (Herby) cheese, Packaging material, Filling method, Ripening |
en_US |
| dc.subject |
WHITE-BRINED-CHEESE, TRADITIONAL TURKISH CHEESE, SENSORY PROPERTIES, BIOCHEMICAL-CHANGES, MANCHEGO CHEESE, CIVIL CHEESE, PROTEOLYSIS, STARTER, MILK, TEMPERATURES |
en_US |
| dc.title |
Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.identifier.volume |
12 |
en_US |
| dc.identifier.issue |
3 |
en_US |
| dc.identifier.startpage |
496 |
en_US |
| dc.identifier.endpage |
511 |
en_US |