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Effect of pasteurızatıon temperatures and of using exopolysaccharıde-producıng culture on some propertıes of low-fat kasar cheese | Pastörizasyon sıcaklıkları ve ekzopolisakkarit üreten kültür kullanımının az yağlı kaşar peynirlerinin niteliklerine etkileri

2006

Karademir Şanlı, E., Provincial Control Laboratory, Ankara (Turkey)

AGROVOC Keywords
chemical composition composition chimique cultivos iniciadores culture starter hard cheese organoleptic properties pasteurisation pasteurization queso duro starter cultures temperatura temperature textura texture turkey turquie
Bibliographic information
Publisher
Ankara Univ., Graduate School of Natural and Applied Sciences
Pagination
107 p.
Other Subjects
Propria©ta© organoleptique; Fromage aa paote dure; Pasteurizacia³n; Propiedades organola©pticas; Tempa©rature; Turqua­a; Fabrication fromaga¨re; Cheesemaking; Fabricacia³n del queso; Composicia³n quimica
Language
Turkish
Note
Summaries (En, Tr)
43 tables
29 fig.
ref.
Thesis (PhD in Dairy Science and Technology)
Type
Non-Conventional; Summary; Thesis
Corporate Author
Ankara Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2013-06-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)

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