The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese

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dc.contributor.authorKinik, Ozer
dc.contributor.authorKesenkas, Harun
dc.contributor.authorErgonul, Pelin Gunc
dc.contributor.authorAkan, Ecem
dc.date.accessioned2019-10-27T11:10:53Z
dc.date.available2019-10-27T11:10:53Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106O763]en_US
dc.description.sponsorshipWe would like to express our gratitude for the financial support of this work to The Scientific and Technological Research Council of Turkey Project Number: TOVAG 106O763en_US
dc.identifier.doi10.15567/mljekarstvo.2017.0108
dc.identifier.endpage85en_US
dc.identifier.issn0026-704X
dc.identifier.issn0026-704Xen_US
dc.identifier.issue1en_US
dc.identifier.startpage71en_US
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2017.0108
dc.identifier.urihttps://hdl.handle.net/11454/32441
dc.identifier.volume67en_US
dc.identifier.wosWOS:000394059000008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectsymbiotic goat cheeseen_US
dc.subjectaromaen_US
dc.subjecttexture profileen_US
dc.titleThe effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheeseen_US
dc.typeArticleen_US

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