English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In this study, the impacts of an exopolysaccharide-producing (EPS+) starter culture on some quality characteristics of low fat Kasar cheese samples were investigated. For this purpose, four cheese samples were manufactured: cheeses containing 20% fat-in-dry matter with added 0.5% EPS+ and 1.0% EPS+ culture (EPS+0.5 and EPS+1.0), control cheese containing 20% fat-in dry matter (K20) and control cheese containing 40% fat-in-dry matter (K40). The samples were allowed to ripening for 90 days at 4 ± 1 °C and were evaluated for chemical, physical, sensory and microstructure qualities on the 1 st, 15th, 30th, 60th and 90th days of ripening. SEM images showed that textural characteristics of low-fat cheese samples could be improved by using EPS+ starter culture and of which had similar texture to the control cheese with 40% fat-in-dry matter. However, it was determined that defects in body and flavor became definite with an excessive increase in moisture level and the cheese with 1.0% EPS+ culture preferred less than the cheese with 0.5% EPS+ culture.

AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA