Kelle peynirlerinin özellikleri üzerine starter kültür kullanımının etkileri

Gölge, Ö., Çukurova University, Faculty of Agriculture, Adana . Div. of Food Engineering

Influence of the starter culture on the characteristics of kelle cheese | Kelle peynirlerinin özellikleri üzerine starter kültür kullanımının etkileri

2009

Gölge, Ö., Çukurova University, Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering

英语. In this research, Kelle cheese was manufactured without starter cultures from raw milk and using 2 different commercial starter culture mixtures (Str. thermophilus + Lb. delbrueckii subsp. bulgaricus and Str. thermophilus + Lb. helveticus) from pasteurized milk and the experimental cheeses were ripened for 90 days.

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土耳其. Bu araştırmada, çiğ sütten starter kültür kullanılmadan ve pastörize sütten 2 farklı ticari starter kültür karışımı (Str. thermophilus+Lb. delbrueckii subsp. bulgaricus ve Str. thermophilus+Lb. helveticus) kullanılarak Kelle peyniri üretilmiş ve 90 gün süreyle olgunlaştırılmıştır.

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AGROVOC关键词

analyse microbiologique analyse organoleptique azote bacteria coliforme casein cheese chemical composition chemicophysical properties coliform bacteria composition chimique cultivos iniciadores culture starter dry matter fromage lipid content microbiological analysis milk protein nitrogen organoleptic analysis ph queso ripening stage sales salts sel starter cultures teneur en lipides turkey turquie

书目信息

出版者

Çukurova University, Graduate School of Natural and Applied Sciences

页码

97 p.

其它主题

Casa©ine; Nitra³geno; Bacta©rie coliforme; Anailisis microbiola³gico; Proteanas de la leche; Turquaa; Propria©ta© physicochimique; Composicia³n quimica; Propiedades fisicoquamicas; Caseana; Anailisis organola©ptico; Fabrication fromaga¨re; Cheesemaking; Fabricacia³n del queso; Prota©ine du lait; Contenido de lapidos

语言

土耳其

注释

Summaries (En, Tr)

31 tables

27 fig.

ref.

Thesis (PhD in Food Engineering)

类型

Summary; Thesis

团体作者

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

自何时收录于AGRIS: 2012-07-15

格式: AGRIS AP

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这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Influence of the starter culture on the characteristics of kelle cheese | Kelle peynirlerinin özellikleri üzerine starter kültür kullanımının etkileri

2009

AGROVOC关键词

书目信息