Yazar "Aydemir, O." için listeleme
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Effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese during ripening
Dervisoglu, M.; Yazici, F.; Aydemir, O. (Chiriotti Editori, 2006)The effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese (raw milk cheese without starter culture, raw milk cheese with starter culture, and heat-treated milk cheese with starter culture) ... -
Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage
Yazici, F.; Dervisoglu, M.; Akgun, A.; Aydemir, O. (Elsevier Science Inc, 2010)The objective of this research was to determine the effect of drainage pH on physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage. ... -
Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk
Dervisoglu, M.; Aydemir, O. (Springer, 2007)The effect of heat treatment and commercial starter culture utilization on the physicochemical and microbiological properties of Kulek cheese made from raw milk with or without starter culture and heated milk with starter ... -
A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese
Dervisoglu, M.; Tarakci, Z.; Aydemir, O.; Temiz, H.; Yazici, F. (Taylor & Francis Inc, 2009)Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were investigated for some chemical, biochemical, ...
