Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Serdar Aydemir"'
Publikováno v:
International Dairy Journal. 120:105080
The impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb66a551f0dfb5afc4f2bcafed6c8eb5
https://doi.org/10.1016/j.idairyj.2021.105080
https://doi.org/10.1016/j.idairyj.2021.105080
Publikováno v:
Journal of Dairy Science. 99:5254-5264
PubMed: 27179852
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (700,000 SCC/mL) were processed into skim (SMP) and whole milk
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (700,000 SCC/mL) were processed into skim (SMP) and whole milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3c9dab5a964d691b2de1b852c14b3cd
https://doi.org/10.3168/jds.2016-10860
https://doi.org/10.3168/jds.2016-10860
Publikováno v:
Gıda, Vol 30, Iss 6 (2015)
2001 yılında Türkiye de 9 495 554 ton süt üretilmiştir. Bunun % 43 'ünün peynire, % 23 'ünün fermente ürünlere (yoğurt, ayran v.b.) % 17 'sinin tereyağına ve % 16 'sının da içme sütüne işlendiği tahmin edilmektedir. Kısaca beli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::7583a43ecb840bad65ad81e2a63abc8f
http://dergipark.gov.tr/gidader/issue/7003/93265?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/7003/93265?publisher=gidadernegi
Publikováno v:
Food Chemistry. 80:77-83
In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fa20febb0ba13c7cd717731ae346137
https://doi.org/10.1016/s0308-8146(02)00242-x
https://doi.org/10.1016/s0308-8146(02)00242-x
Publikováno v:
Journal of Food Lipids. 8:205-213
The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea965c52f8431512bfbedc71683e0d4d
https://doi.org/10.1111/j.1745-4522.2001.tb00196.x
https://doi.org/10.1111/j.1745-4522.2001.tb00196.x