Development of lipolysis in homogenised culture added kashar cheeses

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dc.authorid0000-0001-9813-0046
dc.authorid0000-0001-5240-200X
dc.authorid0000-0002-1659-0813
dc.contributor.authorCoşkun, Hayri
dc.contributor.authorTunçtürk, Yusuf
dc.contributor.authorÖndül, Eda
dc.contributor.authorYarımbatman, Sayit
dc.date.accessioned2021-06-23T19:19:16Z
dc.date.available2021-06-23T19:19:16Z
dc.date.issued2006
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, it was aimed to determine the effect of homogenisation of lactic cultures on the development of lipolysis in Kashar cheeses. Starter cultures used in the study were Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cemoris, Lactobacillus delbruecki subsp. bulgaricus. Streptococcus thermophilus and Lactobacillus helveticus. Homogenisation of the cultures was done at 30 MPa for 5 cycles at 40°C. Results showed that homogenisation of the cultures increased the degree of lipolysis in Kashar cheeses (P<0.05).en_US
dc.identifier.endpage408en_US
dc.identifier.issn0019-6479
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-33646005250en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage405en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5909
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-33646005250&partnerID=40&md5=39f78401f250337b44258afecee9d4ac
dc.identifier.volume83en_US
dc.identifier.wosWOS:000237968300015en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherIndian Veterinary Journalen_US
dc.relation.ispartofIndian Veterinary Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillusen_US
dc.subjectLactobacillus Delbrueckii
dc.subjectKashar Cheeses
dc.subjectStreptococcus Thermophilus
dc.titleDevelopment of lipolysis in homogenised culture added kashar cheesesen_US
dc.typeArticleen_US

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Gıda Mühendisliği Bölümü Koleksiyonu
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