Pilot tesis koşullarında pastörize keçi sütünden çimi peyniri üretimi
Küçük Resim Yok
Tarih
2002
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bileşimi açısından beslenmemizde son derece yararlı olduğu bilinen keçi sütünden, Akdeniz Bölgesi'nin geleneksel ürünü olan Çimi peynirinin üretimi, pilot tesis koşullarında gerçekleştirilmiştir. Deneme peynirlerinde 90 günlük olgunlaşmasüresinde ortalama % kurumaddc 61.23, % tuz 5.72, % kurumadde tuz 9.38, % yağ 27.29, % kurumaddede yağ 44.54, % protein 24.81, $\circ$SH 61.77, pH 4.99 bulunmuştur. Üretim sırasında hijyenik kurallara dikkat edildiğinden, 90 günlük olgunlaşma süresi sonunda patojen bakteriler belirlenememiş, bozucu mikroorganizma sayısı $10^2$ adet/g düzeyinde tespit edilmiştir.
Çimi cheese that is traditionally produced in different regions of Turkey was produced in pilot plant conditions from goat milk that is known so beneficial on human nutrition because of its composition. Although research was executed according to the traditional production methods, pathogenicity that can be observed in traditional Çimi cheese was decreased due to attention on sanitation rules during production process. Sensory properties of Çimi cheeses were also accepted positively by panellists.
Çimi cheese that is traditionally produced in different regions of Turkey was produced in pilot plant conditions from goat milk that is known so beneficial on human nutrition because of its composition. Although research was executed according to the traditional production methods, pathogenicity that can be observed in traditional Çimi cheese was decreased due to attention on sanitation rules during production process. Sensory properties of Çimi cheeses were also accepted positively by panellists.
Açıklama
Anahtar Kelimeler
Mühendislik, Ziraat
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
3
