Farklı starter kültür kullanılarak üretilen ayranların kalite özellikleri

Polat, S., Çukurova University, Faculty of Agriculture, Adana . Div. of Food Engineering

Determination of some characteristics in ayran production with using different cultures | Farklı starter kültür kullanılarak üretilen ayranların kalite özellikleri

2009

Polat, S., Çukurova University, Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering

anglais. In this study, physical, microbiological and organoleptic properties of ayran, incubated with 3 different starter cultures, is researched. After pasteurization of milk from Bursa SUTAS A.S.-TARFAS farm, CSK-104, YOMIX-111 and YOMIX-601 cultures are used for production.

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turc. Bu çalışmada 3 farklı starter kültür kullanılarak üretilen ayranların kimyasal, fiziksel, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. Bursa SÜTAŞ A.Ş. _ TARFAŞ çiftliğinden sağlanan çiğ inek sütleri pastörize edildikten sonra CSK-104, YOMİX-111 ve YOMİX-601 kültürleri kullanılarak üretim yapılmıştır.

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Mots clés AGROVOC

acide lactique analyse microbiologique analyse organoleptique calidad de los alimentos chemical composition chemicophysical properties composition chimique contenido de materia seca contenido proteico cultivos iniciadores culture starter dry matter content food quality lactic acid lactobacillus delbrueckii lipid content lutte physique microbiological analysis milk products organoleptic analysis pasteurisation pasteurization ph physical control produit laitier protein content starter cultures statistical methods streptococcus thermophilus teneur en lipides turkey turquie viscosidad viscosity

Informations bibliographiques

Editeur

Çukurova University, Graduate School of Natural and Applied Sciences

Pagination

51 p.

D'autres materias

Teneur en matia¨re sa¨che; Productos laicteos; Qualita© des aliments; Aucido laictico; Anailisis microbiola³gico; Turquaa; Propria©ta© physicochimique; Composicia³n quimica; Propiedades fisicoquamicas; Viscosita©; Ma©todos estadasticos; Anailisis organola©ptico; Control fasico; Ma©thode statistique; Contenido de lapidos; Pasteurizacia³n; Teneur en prota©ines

Langue

turc

Note

Summaries (En, Tr)

10 tables

15 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

Çukurova University, Graduate School of Natural and Applied Sciences, Adana (Turkey)

Sur AGRIS depuis: 2012-07-15

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Determination of some characteristics in ayran production with using different cultures | Farklı starter kültür kullanılarak üretilen ayranların kalite özellikleri

2009

Mots clés AGROVOC

Informations bibliographiques