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Journals / Atatürk Üniversitesi Ziraat Fakültesi Dergisi / 2001 / Cilt: 32 - Sayı: 4

Some microbial properties of processed cheese made with various vegetable oils at different levels

Faklı oranlarda bitkisel yağ katkılı eritme peynirlerinin bazı mikrobiolojik özellikleri

Hüseyin TÜRKOĞLU
Ziya Gökalp CEYLAN
Abdullah ÇAĞLAR
Pages
477–483
Publication Date
2022-10-10
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Addition of vegetable oil at different levels and pepper extract affected numbers of total aerobic mesophilic bacteria, lactic acid bacteria, lipolitic microoganisms and proteolitic microorganisms statically insignificantly (p>0,05) but blocks (replication) and storage period affected significantly (p

📌 3 Key Takeaways

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Objective & Hypothesis:Some microbiological peroperties of processed cheese in which vegetable oil substituted in part Tor milkfat.
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Key Findings & Data:Some microbiological peroperties of processed cheese in which vegetable oil substituted in part Tor milkfat.
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Conclusion & Impact:Addition of vegetable oil at different levels and pepper extract affected numbers of total aerobic mesophilic bacteria, lactic acid bacteria, lipolitic microoganisms and proteolitic microorganisms statically insignificantly (p>0,05) but blocks (replication) and storage period affected significantly (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Some microbiological peroperties of processed cheese in which vegetable oil substituted in part Tor milkfat. Addition of vegetable oil at different levels and pepper extract affected numbers of total aerobic mesophilic bacteria, lactic acid bacteria, lipolitic microoganisms and proteolitic microorganisms statically insignificantly (p>0,05) but blocks (replication) and storage period affected significantly (p

Özet

Bu araştırma, farklı oranlarda değişik bitkisel yağ katılarak üretilen eritme peynirlerinin bazı mikroorganizma içeriğinin belirlenmesi amacıyla yapılmıştır. Değişik oranlarda bitkisel yağ ve biber aroması katkılarının eritme peynirlerinde belirlenen toplam aerobik mezofllik bakteri, laktik asit bakteri, lipolitik mikroorganizma, proteolitik mikroorganizma sayıları üzerindeki etkisi istatistiki olarak önemsiz (p>0.05). bloklar (tekerrür) ve muhafaza süresinin etkileri ise önemli (p

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Cite This Article

TÜRKOĞLU, H., CEYLAN, Z. G., ÇAĞLAR, A. (2022). Some microbial properties of processed cheese made with various vegetable oils at different levels. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 32 - Sayı: 4, 477–483. https://ajindex.com/articles/456409

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