Çirek peynirinin yapım ve bileşim özellikleri

Demir, T., Yüzüncü Yıl University, Faculty of Agriculture, Van . Div. of Food Engineering

Characteristics of production and composition of Cirek cheese | Çirek peynirinin yapım ve bileşim özellikleri

2008

Demir, T., Yüzüncü Yıl University, Faculty of Agriculture, Van (Turkey). Div. of Food Engineering

English. In this research, information has been provided about the traditional production of the Cirek Cheese, manufactured in family owned businesses in the Yuksekova district of Hakkari and surrounding villages. Some chemical, biochemical, sensorial and textural attributes of the cheese have been investigated. Experiments have been carried out on 29 samples of Cirek Cheese, taken from the cheese manufacturers of the Yuksekova city center and the surrounding villages.

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Turkish. Bu çalışmada, Hakkari'nin Yüksekova ilçesi ve çevre köylerinde aile işletmelerinde imal edilen Çirek peynirinin geleneksel olarak yapılışı hakkında bilgiler verilmiş, bazı kimyasal, biyokimyasal, duyusal ve tekstürel özellikleri ortaya konulmuştur. Araştırmada Yüksekova şehir merkezinde ve çevre köylerindeki peynir üreticilerinden alınan 29 Çirek peyniri örneği incelenmiştir.

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AGROVOC Keywords

acide lactique acidez acidity analyse organoleptique ash content calidad cheese chemical composition chemicophysical properties composition chimique consistance consistencia consistency contenido de ceniza contenido de materia seca contenido proteico dry matter content firmeza firmness fromage lactic acid lipid content lipolyse lipolysis nitrogen compounds organoleptic analysis ph production protein content quality queso sales salts sel teneur en cendres teneur en lipides textura texture turkey turquie

Bibliographic information

Publisher

Yüzüncü Yıl University, Graduate School of Natural and Applied Sciences

Pagination

59 p.

Other Subjects

Compuestos del nitra³geno; Teneur en matia¨re sa¨che; Aucido laictico; Turquaa; Propria©ta© physicochimique; Acidita©; Produccia³n; Lipa³lisis; Fermeta©; Propiedades fisicoquamicas; Composicia³n quimica; Qualita©; Anailisis organola©ptico; Contenido de lapidos; Teneur en prota©ines

Language

Turkish

Note

Summaries (En, Tr)

5 tables

25 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Corporate Author

Yüzüncü Yıl University, Graduate School of Natural and Applied Sciences, Van (Turkey)

In AGRIS since: 2012-08-15

Format: 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 (Türkiye)

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Characteristics of production and composition of Cirek cheese | Çirek peynirinin yapım ve bileşim özellikleri

2008

AGROVOC Keywords

Bibliographic information