The use of fungal lipase to accelerate the ripening of Kasar cheese

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dc.authorscopusid7801693336
dc.authorscopusid59284175800
dc.authorscopusid6506279571
dc.contributor.authorGüler, Zehra
dc.contributor.authorGün, Ilhan
dc.contributor.authorUraz, Tümer
dc.date.accessioned2024-09-19T15:48:36Z
dc.date.available2024-09-19T15:48:36Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, the effect of lipase on chemical and sensory properties of Kasar cheese was investigated. Prior to rennet addition an enzyme preparation (5 or 15 ml) was added to 100-1 l cheese milk. Chemical and sensory properties (except for the first day) were determined in all cheese samples at days 0, 15, 30, 60 and 90 of storage. Statistical analysis showed that there were no significant differences between the samples produced by using lipase and the control. The titratable acidity, fat, total nitrogen, water soluble nitrogen, total volatile fatty acid contents and acid degree values in Kasar cheeses made from pasteurized milk, including lipase, were increased during ripening.en_US
dc.identifier.endpage279en_US
dc.identifier.issn0026-3788
dc.identifier.issue5.Hazen_US
dc.identifier.scopus2-s2.0-2442668141en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage277en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15197
dc.identifier.volume59en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMilchwissenschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKasar cheese (acceleraion of ripening)en_US
dc.titleThe use of fungal lipase to accelerate the ripening of Kasar cheeseen_US
dc.typeArticleen_US

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