Results 111 to 120 of about 1,901 (141)

Beyaz peynir üretiminde değişik ısısal işlemin ve farklı kalsiyum klorür katımının peynir kalitesine etkisi

2020
xii, 93 s. ; 30 cm.
openaire   +2 more sources

Beyaz peynir kalitesi üzerine rekonstitue süt kullanımının etkileri

1992
105
openaire   +2 more sources

PROBİYOTİKLERİN BEYAZ PEYNİR ÜRETİMİNDE KULLANIMI

2021
MAZLUM, HALİT, ATASEVER, MUSTAFA
openaire   +1 more source

Beyaz peynir üretiminde nisin kullanımı ile Listeria Monocytogenes`in inhibisyonu

2020
80
openaire   +1 more source

Beyaz peynire tuz geçişini etkileyen bazı faktörler üzerinde araştırmalar

2020
In this study, the effects of different factors such as total solids content and acidity of teleme, salt concentration and temperature of brine salting time on the salt penetration of White pickled cheese were investigated. The manufacture of the cheese for each factor, mentioned above, was performed and the manufacture parameters, except the ...
openaire   +1 more source

Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir

Journal of Dairy Science, 2019
Ali A Hayaloglu
exaly  

The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

International Journal of Dairy Technology, 2011
Barbaros Ozer, Ali A Hayaloglu, Mustafa Akçelik   +2 more
exaly  

Effect of single strains of Lactococci on manufacture and chemical quality of fresh Beyaz peynir, Turkish white-brined cheese

Acta Alimentaria, 2008
Ali A Hayaloglu
exaly  

Beyaz Peynir Salamurasına Farklı Organik Asitlerin İlavesinin Mikroflora ve Patojen Listeria monocytogenes Üzerine Etkileri

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2018
Reyhan Irkin
exaly  

Probiyotiklerin beyaz peynir üretiminde kullanımı

2022
openaire   +1 more source