1 Ocak 2017 Dergi makalesi Açık Erişim

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

Dublin Core

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  <dc:creator>Kinik, Ozer</dc:creator>
  <dc:creator>Kesenkas, Harun</dc:creator>
  <dc:creator>Ergonul, Pelin Gunc</dc:creator>
  <dc:creator>Akan, Ecem</dc:creator>
  <dc:date>2017-01-01</dc:date>
  <dc:description>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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/45377</dc:identifier>
  <dc:identifier>oai:zenodo.org:45377</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>MLJEKARSTVO 67(1) 71-85</dc:source>
  <dc:title>The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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