Scopus
YÖKSİS DOI Eşleşti
SJR Q2
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
International Journal of Dairy Technology · Kasım 2011
YÖKSİS Kayıtları
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
International Journal of Dairy Technology · 2011 SCI 5 atıf
Prof. Dr. GÖKHAN ZENGİN →
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
International Journal of Dairy Technology · 2011 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
2011 ISSN: 1364727X SCI 5 atıf
Prof. Dr. GÖKHAN ZENGİN →
The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt
2013 ISSN: 1364-727X SCI
Arş. Gör. OSMAN ERHAN AKCAN →
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
2011 ISSN: 1364727X SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Dr. Öğr. Üyesi GONCA SÖNMEZ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Prof. Dr. GÜRKAN UÇAR →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. ARİFE EZGİ TELLİ →
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
2021 ISSN: 1364-727X SCI-Expanded Q2
Arş. Gör. GAMZE TURKAL →
Detecting Cow Milk in Sheep Yoghurt by TaqMan Real-Time PCR
2022 ISSN: 1364-727X SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Makale Bilgileri
ISSN1364727X
Yayın TarihiKasım 2011
Cilt / Sayfa64 · 509-516
Scopus ID2-s2.0-80054023443
Özet
In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat-treated milk, salt and salt-free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5min. Generally, C16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C18:2 cis-9, trans-11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples. © 2011 Society of Dairy Technology.
Yazarlar (6)
1
Gokhan Zengin
ORCID: 0000-0001-6548-7823
2
Yavuz Selim Cakmak
3
Gokalp Ozmen Guler
4
Emine Oguz
5
Abdurrahman Aktumsek
6
Mehtap Akin
Anahtar Kelimeler
Cheese
Conjugated linoleic acid
Fatty acid composition
Pasteurisation temperature
Trans fatty acids
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Dairy Technology
Q2
SJR Skoru0,577
H-Index74
YayıncıWiley-Blackwell
ÜlkeUnited States
Food Science (Q2)
Process Chemistry and Technology (Q2)
Bioengineering (Q3)
Metrikler
9
Atıf
6
Yazar
5
Anahtar Kelime