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  • 标题:A Study on some Properties of Traditional Urfa Cheese Produced from Cow’s and Sheep’s Milks
  • 本地全文:下载
  • 作者:H.Barbaros Özer ; A. Ferit Atasoy ; M. Serdar Akın
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2002
  • 卷号:27
  • 期号:5
  • 出版社:Association of Food Technology, Turkey
  • 摘要:in this study, the basic composition and level of ripening of traditional Urfa cheese made from cow's and sheep's milks were determined. While sheep's cheese had higher total solids, fat, fat to total solids ratio and total nitrogen; the titratable acidity, salt, salt to total solids ratio, pH, number of total colony count and number of total yeast and mould were found to be close to each other. During storage, while the total solids content of sheep's cheese was gradually decreasing, the variation in the total solids content of cow's cheese was found to be insignificant. The salt penetration was rapid during the first two weeks of ripening and continued throughout storage with a decreasing velocity. In each sample, the number of total colony count did not change significantly. However, the decrease in the number of total yeast and mould was found to be significant.
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