Yazar "Aydemir, Oguz" için listeleme
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Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Sengul, Mustafa; Erkaya, Tuba; Dervisoglu, Muhammet; Aydemir, Oguz; Gul, Osman (Wiley, 2014)In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for ... -
The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese
Aydemir, Oguz; Dervisoglu, Muhammet (Wiley-Blackwell, 2010)The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ... -
Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection
Gul, Osman; Dervisoglu, Muhammet; Mortas, Mustafa; Aydemir, Oguz; Ilhan, Eda; Aksehir, Kubra (Academic Press Inc Elsevier Science, 2015)Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography ... -
Microbial communities involved in Kasar cheese ripening
Aydemir, Oguz; Harth, Henning; Weckx, Stefan; Dervisoglu, Muhammet; De Vuyst, Luc (Academic Press Ltd- Elsevier Science Ltd, 2015)The microbiota of non-starter lactic acid bacteria (NSLAB) and their concomitant community dynamics during cheese ripening were investigated for traditional Turkish Kasar cheeses made from raw cows' milk. Five batches of ... -
Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey
Dervisoglu, Muhammet; Gul, Osman; Aydemir, Oguz; Yazici, Fehmi; Kahyaoglu, Talip (Taylor & Francis Ltd, 2014)In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, ... -
Oven Cooking As Alternative To Smoking: Evaluation of Physicochemical, Microbiological, Textural and Sensory Properties of Circassian Cheese During Storage and Determination of Pah Contents
Gul, Osman; Aydemir, Oguz; Atalar, Ilyas; Mortas, Mustafa; Dervisoglu, Muhammet (North Univ Center Baia Mare, 2019)The aim of this work was to evaluate the physicochemical, microbiological, textural and sensory changes in three batches of Circassian cheese (non. smoked (AN), natural smoked (AS) and oven. baked (RO) cheese) during storage ...
