Work

Determination of Quality Properties of Traditional Adiyaman Cheese Produced From Sheep Milk

Year: 2022

Type: article

Abstract: In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p

Source: Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi

DOI: 10.54365/adyumbd.1056919

Authors: Leyla KARAHAN, Aslı ÇELİKEL, Musa AKIN, Mutlu AKIN, Huriye Gözde CEYLAN

Institutions: Adıyaman University, Mardin Artuklu University, Harran University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W4223534057

FWCI: 0.133

Cites: 35

Cited by: 1

Related to: 10