The use of PVC affected significantly dry matter, fat, protein, rate of lose weight, values of penetration and organoleptic properties of Kaşar cheese (p
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, effects of using antifungal matter, packaging material and ripening period on properties of Kaşar cheese were investigated.
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Key Findings & Data:In this study, effects of using antifungal matter, packaging material and ripening period on properties of Kaşar cheese were investigated.
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Conclusion & Impact:The use of PVC affected significantly dry matter, fat, protein, rate of lose weight, values of penetration and organoleptic properties of Kaşar cheese (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, effects of using antifungal matter, packaging material and ripening period on properties of Kaşar cheese were investigated. The use of PVC affected significantly dry matter, fat, protein, rate of lose weight, values of penetration and organoleptic properties of Kaşar cheese (p
Özet
Bu çalışmada, antifungal madde uygulamasının, ambalaj materyalinin ve olgunlaşma süresinin Kaşar peynirlerinin özellikleri üzerine etkileri araştırılmıştır. Ambalaj materyallerinden PVC kullanımı peynirlerin kurumadde, yağ ve protein oranlarını, peynirdeki fire oranını, peynir sertliğini ve peynirin duyusal özelliklerini önemli düzeyde etkilemiştir (p
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Cite This Article
GÜVEN, M., KAÇAR, A., HAYALOĞLU, A. A., KARACA, O. B., VAR, I. (2022). Efects of using antimicrobial matter and packaging material on properties of kaşar cheese during ripening. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 6 - Sayı: 1-2, 13–23. https://ajindex.com/articles/534747