Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ufuk Eren Vapur"'
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1414a9572360db148dbfd7107ff5d34e
https://doi.org/10.1111/jfpp.16432
https://doi.org/10.1111/jfpp.16432
Autor:
Ufuk Eren-Vapur, Tulay Ozcan
Publikováno v:
Mljekarstvo, Vol 62, Iss 4, Pp 241-250 (2012)
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on
Externí odkaz:
https://doaj.org/article/a9b472760d22442eb3b065e390e0a88b
Publikováno v:
International Journal of Innovative Approaches in Agricultural Research. 3:277-286
In this study, the effects of using mesophilic and thermophilic cheese cultures at different ratios on White cheese yield, physico-chemical, textural, sensory and microbiological properties were investigated. Yeast, mold, Enterobacter spp., and Staph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58a69c34066cd19dfda9af6f9a2df2a5
https://doi.org/10.29329/ijiaar.2019.194.13
https://doi.org/10.29329/ijiaar.2019.194.13
Publikováno v:
Food Science and Biotechnology. 26:1625-1632
Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2537850c478377a4871c091faa2238ed
https://doi.org/10.1007/s10068-017-0222-z
https://doi.org/10.1007/s10068-017-0222-z
Autor:
Ufuk Eren-Vapur, Tulay Ozcan
Publikováno v:
International Journal of Environmental Science and Development, Vol 4, Iss 1, Pp 71-75 (2013)
White cheese is a soft or semi-hard cheese variety of the brined cheeses family which had its origin in the Turkey and other Mediterranean countries. The changes in physico- chemical properties, proteolysis and bitterness of White cheeses made from a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::036689c8ac9bb2a91c06aee5267cbe1b
https://doi.org/10.7763/ijesd.2013.v4.307
https://doi.org/10.7763/ijesd.2013.v4.307
Autor:
Ufuk Eren-Vapur, Tulay Ozcan
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 62
Issue 4
Volume 62
Issue 4
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::6802890772ed3a9620d334941d923cf2
https://hrcak.srce.hr/file/138774
https://hrcak.srce.hr/file/138774