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| KAVAK,Dilek Demirbuker; KARABIYIK,Hacer. |
| Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed that replacement of milk fat with palm oil was not statistically significant in terms of moisture, salt, fat content, and titratable acidity. β-sitosterol content, which is a marker of vegetable oil addition in cheese, was found in the detectable range by chromatographic analysis for the palm oil added samples (PO). Hardness, chewiness, and gumminess values were significantly affected by the palm oil... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kashar cheese; Palm oil; Quality; Ripening; Texture. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200354 |
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| KAVAS,Nazan; KAVAS,Gökhan. |
| Abstract In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPPCVV were lower than of those coated with EWPP. With the addition of EOCVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Egg white protein powder; Edible films; Orange essential oil; Kashar cheese. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400672 |
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