Scopus
YÖKSİS Eşleşti
Preacidification treatments of milk used in Halloumi cheese manufacture
Acta Alimentaria · Eylül 2003
YÖKSİS Kayıtları
Preacidification treatments of milk used in halloumi cheese manufacture
Acta Alimentaria, · 2003 SCI-Expanded 1 atıf
PROFESÖR YUSUF DOĞRUER →
Preacidification treatments of milk used in halloumi cheese manufacture
Acta Alimentaria, · 2003 SCI-Expanded 1 atıf
PROFESÖR GÜRKAN UÇAR →
Makale Bilgileri
DergiActa Alimentaria
Yayın TarihiEylül 2003
Cilt / Sayfa32 · 257-267
Scopus ID2-s2.0-0141517164
Özet
In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7±1°C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese samples were investigated during the ripening period. Gall and lactic acid were found more suitable than citric and acetic acids as an acidulant in Halloumi cheese production.
Yazarlar (4)
1
Abdullah Keles
2
Y. Doğruer
3
Gürkan Uçar
4
Ahmet Guner
Anahtar Kelimeler
Halloumi cheese
Preacidification
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
4
Yazar
2
Anahtar Kelime