While the different between the lactic acid %, fat and total solid values of Halloumichees e samples produced in their countries w ere determined to be as a significant (p
📌 3 Key Takeaways
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Objective & Hypothesis:In this study which was made to compare some quality properties of Halloumi cheese produced inTurkey and the TRNC (Turkish Republic of Northern Cyprus), the chemical and microbiologicalanalysis and free fatty acid compositions of Halloumi cheeses were investigated collected frommarkets.
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Key Findings & Data:In this study which was made to compare some quality properties of Halloumi cheese produced inTurkey and the TRNC (Turkish Republic of Northern Cyprus), the chemical and microbiologicalanalysis and free fatty acid compositions of Halloumi cheeses were investigated collected frommarkets.
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Conclusion & Impact:While the different between the lactic acid %, fat and total solid values of Halloumichees e samples produced in their countries w ere determined to be as a significant (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study which was made to compare some quality properties of Halloumi cheese produced inTurkey and the TRNC (Turkish Republic of Northern Cyprus), the chemical and microbiologicalanalysis and free fatty acid compositions of Halloumi cheeses were investigated collected frommarkets. While the different between the lactic acid %, fat and total solid values of Halloumichees e samples produced in their countries w ere determined to be as a significant (p
Özet
Türkiye ve KKTC (Kuzey Kıbrıs Türk Cumhuriyeti) de üretilen Hellim peynirlerinin bazı kaliteözelliklerini karşılaştır mak amacıyla yapılan bu çalışmada, piyasadan alınan pe ynir örne klerininmikrobiyolojik ve kimyasal özellikleri ile serbest yağ asitleri kompozisyonu incelenmiştir. Türkiyeve KKTCde üretilen Hellim peyniri örneklerinin % laktik asit, yağ ve kurumadde değerleriarasındaki fark önemli (p0.05) belirlenmezken, sadecemiristik asit değeri bakımından farkın p
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Cite This Article
GÜN, İ., ŞİMŞEK, B. (2022). Comparison of some properties of halloumi cheese made in Turkey and Turkish republic of northern cyprus. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 15 - Sayı: 1, 43–53. https://ajindex.com/articles/534507
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