Preacidification Treatments of Milk Used in Halloumi Cheese Manufacture

Basit Öğe Kaydı
dc.contributor.authorKeleş, Abdullah
dc.contributor.authorDoğruer, Yusuf
dc.contributor.authorUçar, Gürkan
dc.contributor.authorGüner, Ahmet
dc.date.accessioned2020-03-26T16:45:58Z
dc.date.available2020-03-26T16:45:58Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-deltalactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7 +/- 1 degreesC for 90 days. The changes in some chemical, microbiological and sensory properties of the Hallourni cheese samples were investigated during the ripening period. Gdl and lactic acid were found more suitable than citric and acetic acids as an acidulant in Hallourni cheese production.en_US
dc.identifier.citationKeleş, A., Doğruer, Y., Uçar, G., Güner, A., (2003). Preacidification Treatments of Milk Used in Halloumi Cheese Manufacture. Acta Alimentaria, 32(3), 257-267. Doi: 10.1556/AAlim.32.2003.3.5
dc.identifier.doi10.1556/AAlim.32.2003.3.5en_US
dc.identifier.endpage267en_US
dc.identifier.issn0139-3006en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage257en_US
dc.identifier.urihttps://dx.doi.org/10.1556/AAlim.32.2003.3.5
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18535
dc.identifier.volume32en_US
dc.identifier.wosWOS:000185838400005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKeleş, Abdullah
dc.institutionauthorDoğruer, Yusuf
dc.institutionauthorUçar, Gürkan
dc.institutionauthorGüner, Ahmet
dc.language.isoenen_US
dc.publisherAkademiai Kiadoen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPreacidificationen_US
dc.subjectHalloumi Cheeseen_US
dc.titlePreacidification Treatments of Milk Used in Halloumi Cheese Manufactureen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
keles2003.pdf
Boyut:
1.02 MB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Besin Hijyeni ve Teknolojisi/Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu