Objective: The objective of this study was to develop the product and to determine the
rheological model and sensorial properties of kefir. Material and Methods: The shear rate (γ) …

In this study, the effects of the incubation temperature and type of starter culture on the
physical properties, including graininess and visual roughness, of ayran were determined …

Tarih öncesi dönemlerden beri Türk boylarının hem kültürel hem de sosyal yaşamında at ve
kımız kavramları varlığını sürdürmektedir. Kımız folklorik ve geleneksel motifleriyle Türk …

Bu çalışmada, farklı ölçüm sıcaklığı değerlerinde gezo pekmezi örneklerinin reolojik
özelliklerindeki değişim incelenmiş ve farklı reolojik modellere uygunlukları test edilmiştir. Ek …

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly
alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations …

LACTIC-YEAST FERMENTED MILK" submitted by Ms. CHANDHNI PR towards the partial
fulfilment of the requirements for the award of the degree of DOCTOR OF PHILOSOPHY in …

In recent years, demand for products produced with goat milk has been increasing. On the
other hand, compared to cow's milk, component and flavour differences in goat milk can …

Recently, the health-promoting effects of functional foods have been shown to prevent
nutrition-related diseases, improve physical and mental well-being, satisfy hunger, and …

In recent years, demand for products produced with goat milk has been increasing. On the
other hand, compared to cow's milk, component and flavour differences in goat milk can …