The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial
properties of Herby-Pickled cheese were investigated during ripening. Analyses were …

The Çökelek samples what 30 different were collected from randomly local bazaars to
investigate heavy metal contaminant and mineral levels and some physicochemical and …

Kes cheese, a traditional Turkish dairy product, is commonly made around Ordu, Giresun
and other cities in Blacksea region of Turkey. The different heavy metals were determined in …

In this study, edible film (EWPP) was produced by using 1.5%(w/v) sorbitol+ 5%(w/v) egg
white protein powder (EWPP)+ 0.5%(w/v) alginate and 1%(v/v); 2%(v/v) turmeric essential …

Lor cheese samples, 92, 68, 68, 68, 12, 12, 12, 4, 4 and 56%, respectively, of these
contaminants were observed, and in Torba yoghurt samples, the percentage was 84, 60, 60 …

In this research, two kinds of filling methods (block and pieced) in two container types (pot
and plastic) were used for the preparation of Otlu cheeses. The uses of different containers …

Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made
without the addition of starter culture, were studied during 90 days of ripening. Physico …

The study was conducted to determine the microbiological quality (total aerobic mesophilic
bacteria, Lactococcus sp., Lactobacillus sp., Coliform bacteria, Staphylococci-micrococci …

Kes, produced by salting and drying of yoghurt, is one of the traditional dairy products
common in different parts of Turkey. High salt content inKeþ acts as the means of …

Kızartmalık keş, yoğurdun süzülüp şekil verilmesinden sonra kurutulmasıyla üretilen
geleneksel bir süt ürünümüzdür ve tavada yağ kullanılmadan kızartılarak tüketilmektedir. Bu …