The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
A V A Agrarverlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Three different curd pH values (4.8, 5.0 and 5.2) and 4 different stretching temperatures (70, 75, 80 and 85 degreesC) were used in the Kashar cheese manufacturing process. Some clear decreases, especially in dry matter, were observed due to an increase in curd stretching temperatures (p<0.01). However, increased stretched temperatures also caused an increase in salt, protein and water-soluble nitrogen content as well of the pH of the Kashar cheeses.
Açıklama
Anahtar Kelimeler
Kashar Cheese (Technology And Properties), Functional-Properties, Mozzarella Cheese, Impact
Kaynak
Milchwissenschaft-Milk Science International
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
59
Sayı
7-8
