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CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING

Zekai Tarakci
Erdogan Kucukoner

Puni tekst: engleski, pdf (259 KB) str. 459-464 preuzimanja: 951* citiraj
APA 6th Edition
Tarakci, Z. i Kucukoner, E. (2006). CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING. Journal of Central European Agriculture, 7 (3), 459-464. Preuzeto s https://hrcak.srce.hr/17384
MLA 8th Edition
Tarakci, Zekai i Erdogan Kucukoner. "CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING." Journal of Central European Agriculture, vol. 7, br. 3, 2006, str. 459-464. https://hrcak.srce.hr/17384. Citirano 28.10.2021.
Chicago 17th Edition
Tarakci, Zekai i Erdogan Kucukoner. "CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING." Journal of Central European Agriculture 7, br. 3 (2006): 459-464. https://hrcak.srce.hr/17384
Harvard
Tarakci, Z., i Kucukoner, E. (2006). 'CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING', Journal of Central European Agriculture, 7(3), str. 459-464. Preuzeto s: https://hrcak.srce.hr/17384 (Datum pristupa: 28.10.2021.)
Vancouver
Tarakci Z, Kucukoner E. CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING. Journal of Central European Agriculture [Internet]. 2006 [pristupljeno 28.10.2021.];7(3):459-464. Dostupno na: https://hrcak.srce.hr/17384
IEEE
Z. Tarakci i E. Kucukoner, "CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING", Journal of Central European Agriculture, vol.7, br. 3, str. 459-464, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/17384. [Citirano: 28.10.2021.]

Sažetak
The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), moisture, salt and salt in moisture, fat values and sensorial properties. The moisture values, acidity, salt and salt in moisture was less internal section.
The lipolysis level, RI, TCA-SN ratios of internal section of cheese was less than medium section. Lipolysis level, RI, TCA-SN values, salt content and salt in moisture of the cheese samples increased continuously until end of the ripening but total nitrogen and fat content shown no signifi cant changes with ripening, as moisture values decreased slightly. The ripening period was the main factor affecting sensory properties of cheese in medium and internal zones.

Ključne riječi
Kashar cheese; lipolysis and proteolysis

Hrčak ID: 17384

URI
https://hrcak.srce.hr/17384

Posjeta: 1.396 *