A comparative study on the effect of high hydrostatic pressure on ripening of Turkish white cheese from different milk species

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dc.authorid0000-0003-0450-8058en_US
dc.authorid0000-0002-8269-9403
dc.authorid0000-0001-9813-0046
dc.contributor.authorYaman, Hülya
dc.contributor.authorSarıca, Ercan
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2021-06-23T19:54:46Z
dc.date.available2021-06-23T19:54:46Z
dc.date.issued2020
dc.departmentBAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractHigh pressure treatment has diverse effect on cheeses depending on their characteristics. In this study, pressure application on Turkish White cheese (300 and 450 MPa /5 min) and the changes during ripening were investigated. The 450 MPa pressure process showed an enhanced effect on proteolytic and lipolytic activity of cheeses. Besides, 450 MPa pressure treatment was very effective on the microbiological profile, but the other treatment condition exhibited a more moderate antimicrobial effect. Although, the total mold-yeast were detected after high-pressure treatment, their existence to a considerable degree was seen at the end of storage.en_US
dc.identifier.endpage595en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85094109515en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage583en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10643
dc.identifier.urihttps://www.itjfs.com/index.php/ijfs/article/view/1712
dc.identifier.volume32en_US
dc.identifier.wosWOS:000567770900006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYaman, Hülya
dc.institutionauthorSarıca, Ercan
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHigh Pressureen_US
dc.subjectCow Cheeseen_US
dc.subjectGoat Cheeseen_US
dc.subjectRipeningen_US
dc.subjectTurkish White cheeseen_US
dc.titleA comparative study on the effect of high hydrostatic pressure on ripening of Turkish white cheese from different milk speciesen_US
dc.typeArticleen_US

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