Yazar "Dervisoglu, M." 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. ... -
Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture
Gul, O.; Mortas, M.; Atalar, I.; Dervisoglu, M.; Kahyaoglu, T. (Elsevier Science Inc, 2015)The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage ... -
Performance, meat quality, meat mineral contents and caecal microbial population responses to humic substances administered in drinking water in broilers
Ozturk, E.; Coskun, I.; Ocak, N.; Erener, G.; Dervisoglu, M.; Turhan, S. (Taylor & Francis Ltd, 2014)1. This study was conducted to examine the effect of different levels of humic substances (HS) administered in drinking water on caecal microflora and mineral composition and colour characteristics of breast and thigh meats ... -
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, ... -
A survey on the some chemical and biochemical properties of civil cheese, a traditional Turkish cheese
Sengul, M.; Gurses, M.; Dervisoglu, M.; Yazici, F. (Taylor & Francis Inc, 2006)In this article, 15 randomly selected samples of Civil cheese, were purchased from different retail markets in the Erzurum province, Turkey and were investigated for some chemical and biochemical analyses. All cheese samples ...
