Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dolaz"'
Autor:
MACİT, Emine
Publikováno v:
Volume: 6, Issue: 1 74-86
Black Sea Journal of Agriculture
Black Sea Journal of Agriculture
In parallel with the increase in the population in the world, the amount of milk production also increases and a significant part of it is processed into cheese. Whey, which is mostly a by-product of the cheese industry, has a very high nutritional v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::9c12e8fe1c3046d2a2dea076e3dfef61
https://dergipark.org.tr/tr/pub/bsagriculture/issue/73347/1192082
https://dergipark.org.tr/tr/pub/bsagriculture/issue/73347/1192082
Publikováno v:
Volume: 0, Issue: 26 22-29
Gıda ve Yem Bilimi Teknolojisi Dergisi
Gıda ve Yem Bilimi Teknolojisi Dergisi
Objective: Traditional Dolaz cheese, which has high biological value, in the main contains whey in its composition. During the production of this cheese, which has a dark yellow or light brown color, the Maillard reaction takes place. Formation of al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::674e07399b36958bc89dd3d57827cf2c
https://dergipark.org.tr/tr/pub/bursagida/issue/64673/984724
https://dergipark.org.tr/tr/pub/bursagida/issue/64673/984724
Autor:
Özge Duygu Okur, Zeynep Güzel-Seydim
Publikováno v:
Gıda, Vol 36, Iss 2, Pp 83-88 (2015)
Dolaz peyniri, Göller bölgesinde Yörükler tarafından peyniraltı suyundan geleneksel olarak üretilen bir peynir çeşididir. Bu çalışmanın amacı Dolaz peyniri üretim yönteminin geleneksel üretim yerinde tespit edilmesi, üretilen peynir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::a8e81aa167a35bff68fb5f2ee4147432
http://dergipark.gov.tr/gidader/issue/6902/92288?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6902/92288?publisher=gidadernegi
Autor:
OKUR, Özge Duygu, GÜZEL-SEYDİM, Zeynep
Publikováno v:
Volume: 36, Issue: 2 83-88
Gıda
Gıda
Dolaz cheese is a traditional cheese produced from whey by nomads in the Lakes region. The purpose of the study was to determine the traditional production method of Dolaz cheese at its authentic production site, and contents of microbiological and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::45ae9449f8b5cda39fe313f6d70c40be
https://dergipark.org.tr/tr/pub/gida/issue/6902/92288
https://dergipark.org.tr/tr/pub/gida/issue/6902/92288
Autor:
ŞİMŞEK, Bedia, SAĞDIÇ, Osman
Publikováno v:
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 10, Iss 3 (2009)
Volume: 10, Issue: 3 346-351
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Volume: 10, Issue: 3 346-351
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Dolaz (tort) peyniri, beyaz peynirlerin peynir altı sularının uzun süre kaynatılması ile yapılan Isparta yöresine ait geleneksel bir peynirdir. Arastırmamızda inek, koyun ve keçi Beyaz peynirlerinin peynir altı sularından yapılan dolaz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::33cfe2bc46d7a626964092fa316d27d9
http://dergipark.ulakbim.gov.tr/sdufenbed/article/view/1089001033
http://dergipark.ulakbim.gov.tr/sdufenbed/article/view/1089001033