-
1
-
-
84889354383
-
White brined varieties
-
In: Encyclopedia of Food Sciences and Nutrition, 2nd edn (eds B. Caballero, L. Trugo & P. Finglas), Academic Press, London
-
Abd El-Salam, M.H. (2003) White brined varieties. In: Encyclopedia of Food Sciences and Nutrition, 2nd edn (eds B. Caballero, L. Trugo & P. Finglas), pp. 1098-1103. Academic Press, London.
-
(2003)
, pp. 1098-1103
-
-
Abd El-Salam, M.H.1
-
2
-
-
37749008120
-
Izmir piyasasinda satilan bazi peynir cesitlerinde yag asitleri kompozisyonunun belirlenmesi uzerine arastirmalar
-
Akalin, S., Kinik, O. & Gonc, S. (1998) Izmir piyasasinda satilan bazi peynir cesitlerinde yag asitleri kompozisyonunun belirlenmesi uzerine arastirmalar. Gida, 23, 357-363.
-
(1998)
Gida
, vol.23
, pp. 357-363
-
-
Akalin, S.1
Kinik, O.2
Gonc, S.3
-
3
-
-
0010527180
-
A study on the survival fate of some pathogens in white pickled cheese
-
Akbulut, N., Kinik, O. & Gonc, S. (1993) A study on the survival fate of some pathogens in white pickled cheese. Ege Universitesi Ziraat Fakultesi Dergisi, 30, 111-118.
-
(1993)
Ege Universitesi Ziraat Fakultesi Dergisi
, vol.30
, pp. 111-118
-
-
Akbulut, N.1
Kinik, O.2
Gonc, S.3
-
4
-
-
0010459724
-
Bazi tuzlama yontemlerinin beyaz peynir uretiminde uygulanabilirligi ve peynir kalitesi uzerine arastirmalar.II. Kimyasal ozellikler uzerine etkileri
-
Akbulut, N., Gonc, S., Kinik, O., Uysal, H.R., Akalin, S. & Kavas, G. (1996) Bazi tuzlama yontemlerinin beyaz peynir uretiminde uygulanabilirligi ve peynir kalitesi uzerine arastirmalar.II. Kimyasal ozellikler uzerine etkileri. Ege Universitesi Ziraat Fakultesi Dergisi, 33, 17-24.
-
(1996)
Ege Universitesi Ziraat Fakultesi Dergisi
, vol.33
, pp. 17-24
-
-
Akbulut, N.1
Gonc, S.2
Kinik, O.3
Uysal, H.R.4
Akalin, S.5
Kavas, G.6
-
5
-
-
0010458668
-
Utilisation de souche de Lactobacillus sake comme la culture des ferments á la fabrication de fromage blanc
-
Akgun, S. (1997) Utilisation de souche de Lactobacillus sake comme la culture des ferments á la fabrication de fromage blanc. Ankara Universitesi Veteriner Fakultesi Dergisi, 42, 271-279.
-
(1997)
Ankara Universitesi Veteriner Fakultesi Dergisi
, vol.42
, pp. 271-279
-
-
Akgun, S.1
-
6
-
-
0037248708
-
Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation
-
Al-Ismail, K.M. & Humeid, M.A. (2003) Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation. Journal of the Science of Food and Agriculture, 83, 39-43.
-
(2003)
Journal of the Science of Food and Agriculture
, vol.83
, pp. 39-43
-
-
Al-Ismail, K.M.1
Humeid, M.A.2
-
7
-
-
84889489141
-
Effects of ratio of fat-to-protein on the quality and yield of white-brined Turkish cheeses
-
MSc thesis, University of Cukuorva, Adana
-
Aksoydan, M. (1996) Effects of ratio of fat-to-protein on the quality and yield of white-brined Turkish cheeses. MSc thesis, University of Cukuorva, Adana.
-
(1996)
-
-
Aksoydan, M.1
-
8
-
-
84889392693
-
Sekizinci Bes Yillik Kalkinma Plani Gida Sanayi Ozel Ihtisas Komsiyonu Raporu Sut ve Sut Sanayi Alt Komisyonu Raporu
-
Anonymous, No: DPT:2636-OIK:644. DPT Publications, Ankara
-
Anonymous (2001) Sekizinci Bes Yillik Kalkinma Plani Gida Sanayi Ozel Ihtisas Komsiyonu Raporu Sut ve Sut Sanayi Alt Komisyonu Raporu, pp. 210-212, No: DPT:2636-OIK:644. DPT Publications, Ankara.
-
(2001)
, pp. 210-212
-
-
-
9
-
-
84889276929
-
Effects of heating temperature and different starter cultures on the quality of Urfa cheese made from different milk sources
-
PhD thesis, Ankara University, Ankara
-
Atasoy, A.F. (2004) Effects of heating temperature and different starter cultures on the quality of Urfa cheese made from different milk sources. PhD thesis, Ankara University, Ankara.
-
(2004)
-
-
Atasoy, A.F.1
-
10
-
-
0035618148
-
Effect of lipase enzyme on the ripening of white pickled cheese
-
Aydemir, S., Akin, N. & Kocak, C. (2001) Effect of lipase enzyme on the ripening of white pickled cheese. Journal of Food Lipids, 8, 205-213.
-
(2001)
Journal of Food Lipids
, vol.8
, pp. 205-213
-
-
Aydemir, S.1
Akin, N.2
Kocak, C.3
-
12
-
-
84889399248
-
Dunya ve Turkiye'de Sut ve Sut Urunleri Sanayindeki Gelismeler
-
Istanbul Chamber of Commerce Press, Istanbul
-
Demirbas, N., Karagozlu, C. & Akbulut, N. (2002) Dunya ve Turkiye'de Sut ve Sut Urunleri Sanayindeki Gelismeler. Istanbul Chamber of Commerce Press, Istanbul.
-
(2002)
-
-
Demirbas, N.1
Karagozlu, C.2
Akbulut, N.3
-
13
-
-
0010459726
-
Muchor meihei'den elde edilen lipaz (Piccantase A) enziminin beyaz peynirin olgunlasmasinda kullanilmasi uzerinde arastirmalar
-
Dinkci, N. & Gonc, S. (2000) Muchor meihei'den elde edilen lipaz (Piccantase A) enziminin beyaz peynirin olgunlasmasinda kullanilmasi uzerinde arastirmalar. Ege Universitesi Ziraat Fakultesi Dergisi, 37, 141-148.
-
(2000)
Ege Universitesi Ziraat Fakultesi Dergisi
, vol.37
, pp. 141-148
-
-
Dinkci, N.1
Gonc, S.2
-
14
-
-
84889477448
-
Beyaz peynirlerde biyojenik amin riski
-
VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, Trakya University Press, Tekirdag
-
Durlu-Ozkaya, F. & Tunail, N. (2000) Beyaz peynirlerde biyojenik amin riski. VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, pp. 146-153. Trakya University Press, Tekirdag.
-
(2000)
, pp. 146-153
-
-
Durlu-Ozkaya, F.1
Tunail, N.2
-
15
-
-
0034782191
-
Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk
-
Durlu-Ozkaya, F., Xanthopoulos, V., Tunail, N. & Litopoulou-Tzanetaki, E. (2001) Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of Applied Microbiology, 91, 861-870.
-
(2001)
Journal of Applied Microbiology
, vol.91
, pp. 861-870
-
-
Durlu-Ozkaya, F.1
Xanthopoulos, V.2
Tunail, N.3
Litopoulou-Tzanetaki, E.4
-
16
-
-
0041366041
-
Survival of Listeria monocytogenes during the manufacture and ripening of Turkish White chese
-
Erkmen, O. (2001) Survival of Listeria monocytogenes during the manufacture and ripening of Turkish White chese. Nahrung, 45, 55-58.
-
(2001)
Nahrung
, vol.45
, pp. 55-58
-
-
Erkmen, O.1
-
17
-
-
84889357243
-
The effect of enzymes on some characteristics of ultrafiltered sheep and goat milk and their curds
-
PhD thesis, Ankara University, Ankara
-
Gencer, N. (2003) The effect of enzymes on some characteristics of ultrafiltered sheep and goat milk and their curds. PhD thesis, Ankara University, Ankara.
-
(2003)
-
-
Gencer, N.1
-
18
-
-
85056687474
-
Beyaz peynirde L. monocytogenes patojeninin aranmasi üzerine bir arastirma
-
Gonc, S. & Kilic, S. (2002) Beyaz peynirde L. monocytogenes patojeninin aranmasi üzerine bir arastirma. Gida, 27, 425-429.
-
(2002)
Gida
, vol.27
, pp. 425-429
-
-
Gonc, S.1
Kilic, S.2
-
19
-
-
0029921575
-
Biological effects of oxysterols:Current status
-
Guardiola, F., Codony, R., Addis, P.B., Rafecas, M. & Boatella, J. (1996) Biological effects of oxysterols:Current status. Food and Chemical Toxicology, 34, 193-211.
-
(1996)
Food and Chemical Toxicology
, vol.34
, pp. 193-211
-
-
Guardiola, F.1
Codony, R.2
Addis, P.B.3
Rafecas, M.4
Boatella, J.5
-
20
-
-
0010527181
-
Kalsiyum klorürün taze beyaz peynirlerin bazi{dotless} nitelikleri üzerine etkileri
-
Gursel, A., Ergul, E., Gursoy, A. & Erdogdu, N.G. (1987) Kalsiyum klorürün taze beyaz peynirlerin bazi{dotless} nitelikleri üzerine etkileri. Gida, 12, 293-298.
-
(1987)
Gida
, vol.12
, pp. 293-298
-
-
Gursel, A.1
Ergul, E.2
Gursoy, A.3
Erdogdu, N.G.4
-
21
-
-
0038769288
-
Yerli ve ithal fekal ve laktik grup streptokoklar ile yerli ve laktobasil iceren starter kombinasyonlarinin beyaz peynir uretiminde kullanilmasi
-
Gursel, A., Tunail, N., Gursoy, A., Ergul, E. & Aydar, L.Y. (1994) Yerli ve ithal fekal ve laktik grup streptokoklar ile yerli ve laktobasil iceren starter kombinasyonlarinin beyaz peynir uretiminde kullanilmasi. Kukem Dergisi, 17, 1-14.
-
(1994)
Kukem Dergisi
, vol.17
, pp. 1-14
-
-
Gursel, A.1
Tunail, N.2
Gursoy, A.3
Ergul, E.4
Aydar, L.Y.5
-
22
-
-
0037591673
-
The use of freeze-shocked lactic starters in low-fat white pickled cheese
-
Gursel, A., Gursoy, A., Senel, E., Deveci, O. & Karademir, E. (2003) The use of freeze-shocked lactic starters in low-fat white pickled cheese. Milchwissenschaft, 58, 279-282.
-
(2003)
Milchwissenschaft
, vol.58
, pp. 279-282
-
-
Gursel, A.1
Gursoy, A.2
Senel, E.3
Deveci, O.4
Karademir, E.5
-
23
-
-
0010501047
-
Yag icerigi azaltilmis beyaz peynir uretiminde isil islem uygulanan Lactobacillus helveticus ve Lactobacillus delbrueckii subsp. bulgaricus kulturlerinin kullanimi
-
In: GAP II. Tarim Kongresi Bildiriler Kitabi, October 24-26, Harran University Publications, Sanliurfa
-
Gursoy, A., Gursel, A., Senel, E., Deveci, O. & Karademir, E. (2001) Yag icerigi azaltilmis beyaz peynir uretiminde isil islem uygulanan Lactobacillus helveticus ve Lactobacillus delbrueckii subsp. bulgaricus kulturlerinin kullanimi. In: GAP II. Tarim Kongresi Bildiriler Kitabi, October 24-26, pp. 269-278. Harran University Publications, Sanliurfa..
-
(2001)
, pp. 269-278
-
-
Gursoy, A.1
Gursel, A.2
Senel, E.3
Deveci, O.4
Karademir, E.5
-
24
-
-
0002135288
-
Proteolysis levels of White cheeses salted and ripened in brines prepared from various salts
-
Guven, M. & Karaca, O.B. (2001) Proteolysis levels of White cheeses salted and ripened in brines prepared from various salts. International Journal of Dairy Technology, 54, 29-33.
-
(2001)
International Journal of Dairy Technology
, vol.54
, pp. 29-33
-
-
Guven, M.1
Karaca, O.B.2
-
25
-
-
84889324437
-
Farkli{dotless} tuzlardan hazi{dotless}rlanan salamuralarda tuzlanan ve olgunlaşti{dotless}ri{dotless}lan beyaz peynirlerin özellikleri
-
In: GAP II. Tarim Kongresi Bildiriler Kitabi, October 24-26, Harran University Publications, Sanliurfa
-
Guven, M., Karaca, O.B. & Hayaloglu, A. (2001) Farkli{dotless} tuzlardan hazi{dotless}rlanan salamuralarda tuzlanan ve olgunlaşti{dotless}ri{dotless}lan beyaz peynirlerin özellikleri. In: GAP II. Tarim Kongresi Bildiriler Kitabi, October 24-26, pp. 401-410. Harran University Publications, Sanliurfa.
-
(2001)
, pp. 401-410
-
-
Guven, M.1
Karaca, O.B.2
Hayaloglu, A.3
-
26
-
-
0039252640
-
Nabulsi: a Jordanian cheese
-
Haddadin, M.S., Shahin, R.M.A. & Robinson, R.K. (1995a) Nabulsi: a Jordanian cheese. Dairy Industries International, 60(7), 34-35.
-
(1995)
Dairy Industries International
, vol.60
, Issue.7
, pp. 34-35
-
-
Haddadin, M.S.1
Shahin, R.M.A.2
Robinson, R.K.3
-
27
-
-
85005697395
-
The influence of casein:fat ratio in sheep's milk on the chemical composition and sensory properties of Nabulsi cheese
-
Haddadin, M.S., Shahin, R.M.A. & Robinson, R.K. (1995b) The influence of casein:fat ratio in sheep's milk on the chemical composition and sensory properties of Nabulsi cheese. Journal of the Society of Dairy Technology, 48, 71-75.
-
(1995)
Journal of the Society of Dairy Technology
, vol.48
, pp. 71-75
-
-
Haddadin, M.S.1
Shahin, R.M.A.2
Robinson, R.K.3
-
28
-
-
0009961254
-
Rheological properties of ultrafiltered skim milk. II. Protein voluminosity
-
Hallstrom, M. & Dejmek, P. (1988). Rheological properties of ultrafiltered skim milk. II. Protein voluminosity. Milchwissenschaft, 43, 95-97.
-
(1988)
Milchwissenschaft
, vol.43
, pp. 95-97
-
-
Hallstrom, M.1
Dejmek, P.2
-
29
-
-
0036380782
-
Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'
-
Hayaloglu, A., Guven, M. & Fox, P.F. (2002) Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'. International Dairy Journal, 12, 635-648.
-
(2002)
International Dairy Journal
, vol.12
, pp. 635-648
-
-
Hayaloglu, A.1
Guven, M.2
Fox, P.F.3
-
30
-
-
41849104599
-
Identification of lactic acid bacteria in 'Beyaz Peynir' a traditional cheese in Turkey
-
Hosono, A., Isek, Y., Otani, H. & Takahashi, F. (1992) Identification of lactic acid bacteria in 'Beyaz Peynir' a traditional cheese in Turkey. Animal Science and Technology, 63, 712-714.
-
(1992)
Animal Science and Technology
, vol.63
, pp. 712-714
-
-
Hosono, A.1
Isek, Y.2
Otani, H.3
Takahashi, F.4
-
31
-
-
0012821654
-
In-bag steaming of white brined cheese as a method for preservation
-
Humeid, M.A., Tukan, S.K. and Yamani, M.I. (1990) In-bag steaming of white brined cheese as a method for preservation. Milchwissenschaft, 45, 513-516.
-
(1990)
Milchwissenschaft
, vol.45
, pp. 513-516
-
-
Humeid, M.A.1
Tukan, S.K.2
Yamani, M.I.3
-
32
-
-
84889276680
-
Boiled White Cheeses Standard
-
JS, No. 796A/2003. Jordanian Institute of Standards and Meteorology, Amman, Jordan
-
JS (2003) Boiled White Cheeses Standard, No. 796A/2003. Jordanian Institute of Standards and Meteorology, Amman, Jordan.
-
(2003)
-
-
-
33
-
-
0010458390
-
Beyaz peynirlerden izole edilen laktik asit bakterilerinin asit olusturma ve proteolitik aktiviteleri
-
Karakus, M. (1994) Beyaz peynirlerden izole edilen laktik asit bakterilerinin asit olusturma ve proteolitik aktiviteleri. Gida, 19, 237-241.
-
(1994)
Gida
, vol.19
, pp. 237-241
-
-
Karakus, M.1
-
34
-
-
4544352181
-
Probiotic white cheese with Lactobacillus acidophilus
-
Kasimoglu, A., Goncuoglu, M. & Akgun, S. (2004) Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14, 1067-1073.
-
(2004)
International Dairy Journal
, vol.14
, pp. 1067-1073
-
-
Kasimoglu, A.1
Goncuoglu, M.2
Akgun, S.3
-
35
-
-
0010524547
-
İnek sütü ile yapi{dotless}lan starterli ve startersiz beyaz peynirlerin olgunlaşma süreleri si{dotless}rasi{dotless}nda bazi{dotless} serbest aminoasitlerin (Arginine, Isoleucine, Leucine, Methionine, Phenylalanine, Tryptophane) miktarlari{dotless} üzerinde araşti{dotless}rma
-
Kaymaz, S. (1982). İnek sütü ile yapi{dotless}lan starterli ve startersiz beyaz peynirlerin olgunlaşma süreleri si{dotless}rasi{dotless}nda bazi{dotless} serbest aminoasitlerin (Arginine, Isoleucine, Leucine, Methionine, Phenylalanine, Tryptophane) miktarlari{dotless} üzerinde araşti{dotless}rma. Ankara Universitesi Ziraat Fakultesi Dergisi, 27, 545-560.
-
(1982)
Ankara Universitesi Ziraat Fakultesi Dergisi
, vol.27
, pp. 545-560
-
-
Kaymaz, S.1
-
36
-
-
0038791601
-
Peynirlerden izole edilen koliform grubu bakterilerin tanimlanmasi
-
Kivanc, M. (1990) Peynirlerden izole edilen koliform grubu bakterilerin tanimlanmasi. Gida, 15, 93-99.
-
(1990)
Gida
, vol.15
, pp. 93-99
-
-
Kivanc, M.1
-
37
-
-
0010500533
-
Farkli tuzlama yontemlerinin beyaz peynirde ucucu yaǧ asitleri olusumuna etkisi
-
Kocak, C., Gursel, A., Ergul, E. & Gursoy, A. (1987) Farkli tuzlama yontemlerinin beyaz peynirde ucucu yaǧ asitleri olusumuna etkisi. Gida, 12, 179-184.
-
(1987)
Gida
, vol.12
, pp. 179-184
-
-
Kocak, C.1
Gursel, A.2
Ergul, E.3
Gursoy, A.4
-
38
-
-
84889367083
-
Brined Cheeses Standards
-
LS, Nos. 222:2001, 223:2001, 225:2001, 226:2001. Lebanese Institute for Norms and Standards, Beirut
-
LS (2001) Brined Cheeses Standards, Nos. 222:2001, 223:2001, 225:2001, 226:2001. Lebanese Institute for Norms and Standards, Beirut.
-
(2001)
-
-
-
39
-
-
84889330401
-
Beyaz peynirin olgunlasmasi sirasinda farkli tuz konsantrasyonlarinin tiramin olusumuna etkisi
-
VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, Trakya University Publications, Tekirdag
-
Mehenktas, C. & Metin, M. (2000) Beyaz peynirin olgunlasmasi sirasinda farkli tuz konsantrasyonlarinin tiramin olusumuna etkisi. VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, pp. 337-345. Trakya University Publications, Tekirdag.
-
(2000)
, pp. 337-345
-
-
Mehenktas, C.1
Metin, M.2
-
40
-
-
84889295850
-
Microbiology of white-brined cheeses
-
In: Encyclopedia of Food Microbiology (eds R.K. Robinson, P. Patel & C. Batt), Academic Press, London
-
Ozer, B.H. (1999) Microbiology of white-brined cheeses. In: Encyclopedia of Food Microbiology (eds R.K. Robinson, P. Patel & C. Batt), pp. 397-402. Academic Press, London.
-
(1999)
, pp. 397-402
-
-
Ozer, B.H.1
-
41
-
-
0040575363
-
Rheological properties of concentrated yoghurt (Labneh)
-
Ozer, B.H., Bell, A.E., Grandison, A.S. & Robinson, R.K. (1998) Rheological properties of concentrated yoghurt (Labneh). Journal of Texture Studies, 29, 67-79.
-
(1998)
Journal of Texture Studies
, vol.29
, pp. 67-79
-
-
Ozer, B.H.1
Bell, A.E.2
Grandison, A.S.3
Robinson, R.K.4
-
42
-
-
0011909006
-
Rheology and microstructure of Labneh (concentrated yoghurt)
-
Ozer, B.H., Stenning, R., Grandison, A.S. & Robinson, R.K. (1999) Rheology and microstructure of Labneh (concentrated yoghurt). Journal of Dairy Science, 82, 682-689.
-
(1999)
Journal of Dairy Science
, vol.82
, pp. 682-689
-
-
Ozer, B.H.1
Stenning, R.2
Grandison, A.S.3
Robinson, R.K.4
-
43
-
-
84872147616
-
Pastorizasyon ve haslama islemlerinin geleneksel Urfa peynirlerinin mikrobiyolojik ve kimyasal nitelikleri uzerine etkileri
-
VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, Trakya University Publications, Tekirdag
-
Ozer, B.H., Atasoy, A.F. & Akin, M.S. (2000) Pastorizasyon ve haslama islemlerinin geleneksel Urfa peynirlerinin mikrobiyolojik ve kimyasal nitelikleri uzerine etkileri. VI. Sut ve Sut Urunleri Sempozyumu Bildiriler Kitabi, 21-22 May, pp. 517-523. Trakya University Publications, Tekirdag.
-
(2000)
, pp. 517-523
-
-
Ozer, B.H.1
Atasoy, A.F.2
Akin, M.S.3
-
44
-
-
0036324784
-
Some properties of Urfa cheese (a traditional Turkish cheese) produced from bovine and ovine milks
-
Ozer, B.H., Atasoy, A.F. & Akin, M.S. (2002) Some properties of Urfa cheese (a traditional Turkish cheese) produced from bovine and ovine milks. International Journal of Dairy Technology, 55, 94-99.
-
(2002)
International Journal of Dairy Technology
, vol.55
, pp. 94-99
-
-
Ozer, B.H.1
Atasoy, A.F.2
Akin, M.S.3
-
45
-
-
0041743720
-
Textural and microstructural properties of Urfa cheese (a white brined Turkish cheese)
-
Ozer, B.H., Robinson, R.K. & Grandison, A.S. (2003) Textural and microstructural properties of Urfa cheese (a white brined Turkish cheese). International Journal of Dairy Technology, 56, 171-176.
-
(2003)
International Journal of Dairy Technology
, vol.56
, pp. 171-176
-
-
Ozer, B.H.1
Robinson, R.K.2
Grandison, A.S.3
-
46
-
-
1642349545
-
Development of proteolysis in ultrafiltered Turkish White-brined cheese (Urfa type)-effect of brine concentration
-
Ozer, B.H., Atasoy, A.F., Yetismeyen, A. & Deveci, O. (2004a) Development of proteolysis in ultrafiltered Turkish White-brined cheese (Urfa type)-effect of brine concentration. Milchwissenschaft, 59, 146-149.
-
(2004)
Milchwissenschaft
, vol.59
, pp. 146-149
-
-
Ozer, B.H.1
Atasoy, A.F.2
Yetismeyen, A.3
Deveci, O.4
-
47
-
-
4043085574
-
The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined Turkish cheese
-
Ozer, B.H., Uraz, G., Beyzi-Yilmaz, E. & Atasoy, A.F. (2004b) The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined Turkish cheese. International Journal of Food Science and Technology, 39, 727-735.
-
(2004)
International Journal of Food Science and Technology
, vol.39
, pp. 727-735
-
-
Ozer, B.H.1
Uraz, G.2
Beyzi-Yilmaz, E.3
Atasoy, A.F.4
-
48
-
-
0038851306
-
Herstellung von Weisskase aus ultrafiltrierter Milch
-
Renner, E. & Omeroglu, S. (1981) Herstellung von Weisskase aus ultrafiltrierter Milch. Milchwissenschaft, 36, 334-338.
-
(1981)
Milchwissenschaft
, vol.36
, pp. 334-338
-
-
Renner, E.1
Omeroglu, S.2
-
49
-
-
0001060364
-
Halloumi cheese-the product and its manufacture
-
In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), Ellis Horwood, Chichester
-
Robinson, R.K. (1991) Halloumi cheese-the product and its manufacture. In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), pp. 114-159. Ellis Horwood, Chichester.
-
(1991)
, pp. 114-159
-
-
Robinson, R.K.1
-
50
-
-
0032342446
-
Utilization of Fromase, Maxiren and Rennilase as alternative coagulating enzymes to rennet in Turkish White cheese
-
Saldamli, I. & Kaytanli, M. (1998) Utilization of Fromase, Maxiren and Rennilase as alternative coagulating enzymes to rennet in Turkish White cheese. Milchwissenschaft, 53, 22-25.
-
(1998)
Milchwissenschaft
, vol.53
, pp. 22-25
-
-
Saldamli, I.1
Kaytanli, M.2
-
51
-
-
0000233214
-
Effet of pasteurization and hydrogen peroxide-catalase treatment of milk on lactic acid bacteria in domiati cheese
-
Shehata, A.E., El-Gadek, G.M., Khalafalla, S.M. & El-Magroub, M.J.N. (1975) Effet of pasteurization and hydrogen peroxide-catalase treatment of milk on lactic acid bacteria in domiati cheese. Egyptian Journal of Dairy Science, 3, 139-142.
-
(1975)
Egyptian Journal of Dairy Science
, vol.3
, pp. 139-142
-
-
Shehata, A.E.1
El-Gadek, G.M.2
Khalafalla, S.M.3
El-Magroub, M.J.N.4
-
52
-
-
0012405610
-
Miscellaneous white brined cheeses
-
In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), Ellis Horwood, Chichester
-
Tannous, R.I. (1991) Miscellaneous white brined cheeses. In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), pp. 209-228. Ellis Horwood, Chichester.
-
(1991)
, pp. 209-228
-
-
Tannous, R.I.1
-
53
-
-
84889445442
-
White Cheese Standard (TS 591)
-
TS, Turkish Standards Institution Publications, Ankara
-
TS (1995) White Cheese Standard (TS 591). Turkish Standards Institution Publications, Ankara.
-
(1995)
-
-
-
54
-
-
0024554146
-
Microbiological and compositional status of Turkish White cheese
-
Turantas, F., Unluturk, A. & Goktan, D. (1989) Microbiological and compositional status of Turkish White cheese. International Journal of Food Microbiology, 8, 19-24.
-
(1989)
International Journal of Food Microbiology
, vol.8
, pp. 19-24
-
-
Turantas, F.1
Unluturk, A.2
Goktan, D.3
-
55
-
-
84987339820
-
Modelling of salt diffusion in white cheese during long term brining
-
Turhan, M. & Kaletunc, G. (1992) Modelling of salt diffusion in white cheese during long term brining. Journal of Food Science, 57, 1082-1085.
-
(1992)
Journal of Food Science
, vol.57
, pp. 1082-1085
-
-
Turhan, M.1
Kaletunc, G.2
-
56
-
-
84911267051
-
Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk
-
Tzanetakis, N. & Litopoulou-Tzanetaki, E. (1992) Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk. Journal of Dairy Science, 75, 1389-1393.
-
(1992)
Journal of Dairy Science
, vol.75
, pp. 1389-1393
-
-
Tzanetakis, N.1
Litopoulou-Tzanetaki, E.2
-
57
-
-
0010525468
-
Inek ve koyun sutunden imal edilen beyaz peynirlerde olgunlasma surecinde serbest aminoasit birikiminin belirlenmesi
-
Ucuncu, M. (1981) Inek ve koyun sutunden imal edilen beyaz peynirlerde olgunlasma surecinde serbest aminoasit birikiminin belirlenmesi. Ege Universitesi Ziraat Fakultesi Dergisi, 2, 1-36.
-
(1981)
Ege Universitesi Ziraat Fakultesi Dergisi
, vol.2
, pp. 1-36
-
-
Ucuncu, M.1
-
58
-
-
84889270340
-
Sut Uyuyunca
-
Yapi Kredi Yayinlari, Ankara
-
Unsal, A. (1997) Sut Uyuyunca, Yapi Kredi Yayinlari, Ankara.
-
(1997)
-
-
Unsal, A.1
-
59
-
-
41849135826
-
Research on the possibilities of the use of chicken pepsine for the manufacture of white-brined cheese
-
Uysal, H.R., Kinik, O. & Akbulut, N. (1996) Research on the possibilities of the use of chicken pepsine for the manufacture of white-brined cheese. Ege Universitesi Ziraat Fakultesi Dergisi, 33, 99-106.
-
(1996)
Ege Universitesi Ziraat Fakultesi Dergisi
, vol.33
, pp. 99-106
-
-
Uysal, H.R.1
Kinik, O.2
Akbulut, N.3
-
60
-
-
0001095075
-
The isolation of salt-tolerant lactic acid bacteria from ovine and bovine milks for use in the production of Nabulsi cheese
-
Yamani, M.I., Al-Nabulsi, A.A., Haddadin, M.S. & Robinson, R.K. (1998). The isolation of salt-tolerant lactic acid bacteria from ovine and bovine milks for use in the production of Nabulsi cheese. International Journal of Dairy Technology, 51, 86-89.
-
(1998)
International Journal of Dairy Technology
, vol.51
, pp. 86-89
-
-
Yamani, M.I.1
Al-Nabulsi, A.A.2
Haddadin, M.S.3
Robinson, R.K.4
-
61
-
-
0042353510
-
Ultrafiltrasyonla koyulastirilmis sutlerden yapilan beyaz peynirlerin özellikleri
-
Yaygin, H. & Uysal, H.R. (1990) Ultrafiltrasyonla koyulastirilmis sutlerden yapilan beyaz peynirlerin özellikleri. Gida, 15, 89-92.
-
(1990)
Gida
, vol.15
, pp. 89-92
-
-
Yaygin, H.1
Uysal, H.R.2
-
62
-
-
41849103852
-
Studies on the use of Fromase and Rennilase from Rhizomuchor miehei in White cheese
-
PhD thesis, University of Ege, Izmir, Turkey
-
Yesilyurt, S. (1992) Studies on the use of Fromase and Rennilase from Rhizomuchor miehei in White cheese. PhD thesis, University of Ege, Izmir, Turkey.
-
(1992)
-
-
Yesilyurt, S.1
-
63
-
-
7644223508
-
Ultrafiltre sutten beyaz peynir uretiminin arastirilmasi
-
Yetismeyen, A. (1987) Ultrafiltre sutten beyaz peynir uretiminin arastirilmasi. Gida, 12, 13-17.
-
(1987)
Gida
, vol.12
, pp. 13-17
-
-
Yetismeyen, A.1
-
64
-
-
0010528588
-
Ultrafiltrasyon teknigi ile salamura beyaz peynir uretiminde kalite uzerine degisik maya enzimlerinin etkisi
-
Yetismeyen, A., Cimer, A., Ozer, M., Odabasi, S. & Deveci, O. (1998) Ultrafiltrasyon teknigi ile salamura beyaz peynir uretiminde kalite uzerine degisik maya enzimlerinin etkisi. Gida, 23, 3-9.
-
(1998)
Gida
, vol.23
, pp. 3-9
-
-
Yetismeyen, A.1
Cimer, A.2
Ozer, M.3
Odabasi, S.4
Deveci, O.5
-
65
-
-
0942277172
-
Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese
-
Yilmaztekin, M., Ozer, B.H. & Atasoy, A.F. (2004) Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese. International Journal of Food Sciences and Nutrition, 55, 53-60.
-
(2004)
International Journal of Food Sciences and Nutrition
, vol.55
, pp. 53-60
-
-
Yilmaztekin, M.1
Ozer, B.H.2
Atasoy, A.F.3
|