Farklı Bitki Ekstraktlarıyla Kaplamanın Kaşar Peynirlerinin Mikrobiyolojik ve Duyusal Kaliteleri Üzerine Etkileri

Bu çalışmada beş farklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamla kaplanmış kaşar peynirleri 28 günboyunca depolanmış ve bu süre boyunca örneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolama süresisonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P

The Effects of Coating with Different Plant Extracts on Microbiological and Sensory Attributes of Fresh Kashar Cheese

In this study, the kashar cheeses coated with the locust bean gum that contained ethanol extracts of five different plants. The changes in microbiological and sensory attributes of the samples were examined during the 28 days storage periods. Microorganism numbers of all samples increased at the end of storage period (P

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