Cheese is a dairy product with potential health benefits. Cheese consumption has increased
due to the significant diversity of varieties, versatility of product presentation, and changes in …

Low-temperature storage has become the most common way for fresh meat storage
because of its lower cost and better preservation effect. Traditional low-temperature …

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able
to reduce pathogens on solid food surfaces. Cheese surfaces may become easily …

In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture
(Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus)(S), starter …

Cheese offers significant advantages as a probiotic carrier food compared to fermented milk
and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf …

Amaç: Değişik oranlarda rennet kazein eklenerek üretilen kaşar peynirlerinin olgunlaşma
süresince kimyasal, mikrobiyolojik ve duyusal özelliklerinde meydana gelen değişimin …

One of the major concerns in cheese production is the shelf life extension, and the use of
different conservation methods is extremely important. During commercialization period …

In this study, oil sufu was fermented with different Mucor strains. Protease activity, maturity,
microstructure, rheology and sensory properties were analyzed to explore the influence of …