SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISHDAIRY PRODUCT

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dc.contributor.authorCoşkun, Hayri
dc.contributor.authorSarica, Ercan
dc.contributor.authorBüyüktanir, Büşranur
dc.contributor.authorBaş, Nizamettin
dc.contributor.authorTanrikulu, Emine
dc.contributor.authorBiçak, Kübra Nur
dc.contributor.authorGüzel, Cansu
dc.date.accessioned2024-09-25T20:19:47Z
dc.date.available2024-09-25T20:19:47Z
dc.date.issued2020
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractIn this study, it was aimed to determine some chemical, microbiological and sensorial properties of Katık Keş samples produced and sold in local bazaars in Bolu. Totally 15 “Katık Keş” samples were collected and analyzed. According to the results obtained; mean dry matter, fat, protein, total ash, salt, acidity and pH of the samples were found as 67.05 %, 8.78 %, 36.59 %, 11.11 %, 5.20 %, 1.35 % and 3.90, respectively. The numbers of yeasts & molds and coliforms of the samples were 5.98 and 3.36 log CFU/g, respectively. Mean water activity value was obtained as 0.76. In terms of sensorial properties, the samples were found mostly in shape of symmetric cone, hard in structure, porcelain white color, salty, acidic and having strained yogurt smell.en_US
dc.identifier.doi10.15237/gida. GD20033
dc.identifier.endpage571en_US
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue3en_US
dc.identifier.startpage564en_US
dc.identifier.trdizinid398671en_US
dc.identifier.urihttps://doi.org/10.15237/gida. GD20033
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/398671
dc.identifier.urihttps://hdl.handle.net/20.500.12491/15775
dc.identifier.volume45en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofGIDAen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.titleSOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISHDAIRY PRODUCTen_US
dc.typeArticleen_US

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