The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese

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dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.contributor.authorKurultay, S
dc.contributor.authorYasar, K
dc.contributor.authorÖksüz, Ö
dc.date.accessioned2024-06-12T11:07:23Z
dc.date.available2024-06-12T11:07:23Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThree 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.en_US
dc.identifier.endpage388en_US
dc.identifier.issn0026-3788
dc.identifier.issue7-8en_US
dc.identifier.scopus2-s2.0-3242657098en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage386en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22002
dc.identifier.volume59en_US
dc.identifier.wosWOS:000223331000012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKashar Cheese (Technology And Properties)en_US
dc.subjectFunctional-Propertiesen_US
dc.subjectMozzarella Cheeseen_US
dc.subjectImpacten_US
dc.titleThe effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheeseen_US
dc.typeArticleen_US

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