排序方式: 共有2条查询结果,搜索用时 0 毫秒
1
1.
HASAN TEMIZ ZEKAI TARAKCI UMUT AYKUT SADETTIN TURHAN 《International Journal of Dairy Technology》2009,62(1):56-62
In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7–8°C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined. 相似文献
2.
HASAN TEMZ UMUT AYKUT ABDULKADR K HURT 《International Journal of Dairy Technology》2009,62(3):378-386
In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO2 /60% N2 , 60% CO2 /40% N2 and 70% CO2 /30% N2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO2 . Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO2 /40% N2 and 70% CO2 /30% N2 ) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage. 相似文献
1