1 Ocak 2017 Dergi makalesi Açık Erişim

Kinik, Ozer; Kesenkas, Harun; Ergonul, Pelin Gunc; Akan, Ecem

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/45377</identifier>
  <creators>
    <creator>
      <creatorName>Kinik, Ozer</creatorName>
      <givenName>Ozer</givenName>
      <familyName>Kinik</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kesenkas, Harun</creatorName>
      <givenName>Harun</givenName>
      <familyName>Kesenkas</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ergonul, Pelin Gunc</creatorName>
      <givenName>Pelin Gunc</givenName>
      <familyName>Ergonul</familyName>
      <affiliation>Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Akan, Ecem</creatorName>
      <givenName>Ecem</givenName>
      <familyName>Akan</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Effect Of Using Pro And Prebiotics On The Aromatic Compounds, Textural And Sensorial Properties Of Symbiotic Goat Cheese</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2017</publicationYear>
  <dates>
    <date dateType="Issued">2017-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/45377</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.15567/mljekarstvo.2017.0108</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.</description>
  </descriptions>
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