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A research on the determination of different properties of Tekirdag cheese halva prepared by the addition of different levels of lor cheese and meltin salt

机译：添加不同水平的洛氏干酪和熔化盐测定特基尔达干酪砖块的不同性能的研究

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Yüksek Lisans Tezi

机译：硕士论文

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作者
Cengiz Ömer;
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年度 2006
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原文格式 PDF
正文语种 tr_TR
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1. Determination of organic acids in whey samples from Pickled White cheese and Lor cheese by high performance liquid chromatography [J] . O. KINIK, 0. GURSOY Milchwissenschaft . 2004,第3a4期

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2. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability [J] . Biswas Ananya C., Muthukumarappan Kasiviswanathan, Marella Chenchaiah, International Journal of Dairy Technology . 2015,第1期

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3. Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. [J] . Fortin M. H, Champagne C. P, St-Gelais D, International Dairy Journal . 2011,第2期

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4. TWO-DIMENSIONAL LAPLACE INVERSION NMR TECHNIQUE APPLIED TO THE MOLECULAR PROPERTIES OF WATER IN DRY-SALTED MOZZARELLA-TYPE CHEESES WITH VARIOUS SALT CONCENTRATIONS [C] . P.L. Hubbard, P J. Watkinson, L.K. Creamer International Conference on Applications of Magnetic Resonance in Food Science . 2005

机译：二维拉普拉斯倒置NMR技术应用于具有各种盐浓度的干盐型马苏里拉型奶酪中水的分子特性
5. Understanding calcium equilibrium in cheese during ripening and its effects on functional properties of cheese. [D] . Lee, Mee-Ryung. 2007

机译：了解奶酪在成熟过程中的钙平衡及其对奶酪功能特性的影响。
6. Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor Texture and Shelf Life of Cheese; and Current Salt Usage: A Review [O] . Inhyu Bae, Jong-Hyun Park, Hee-Young Choi, 2017

机译：减少奶酪含盐量的新兴技术；盐对奶酪风味质地和保质期的影响；和当前的盐用量：回顾
7. Effect of storage on the physico-chemical, color and microbiological properties of cheese prepared from stored pre-cheese [O] . Monika Hans, Suresh Bhise, KS Minhas 2020

机译：贮藏对奶酪制备的奶酪的物理化学，颜色和微生物性质的影响

A research on the determination of different properties of Tekirdag cheese halva prepared by the addition of different levels of lor cheese and meltin salt

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