Now showing items 1-4 of 4
An innovative approach: Cow/oat milk based kefir
(Hrvatska Mljekarska Udruga, 2015-07)
The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, ...
Usage of rice milk in probiotic yoghurt production
(North University of Baia Mare, 2016)
There are previous studies focusing on the production of probiotic and fermented dairy products made using vegetable based raw materials like oats and soy, however there is a limited number of studies on the usage of rice ...
Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific ...
The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions
(Kafkas Üniversitesi, 2017-01)
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and ...