Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage
作者： Filiz Yangilar , Pınar Oğuzhan Yildiz , Pınar Çelik Kizilkaya
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摘要: Bu calismada Cecil peynirinden elde edilen peynir alti suyunun farkli konsantrasyonlari ve Kimi bitkisi kullanilarak uretilen tursu orneklerinin (20 40 gun) depolama suresince kimyasal, mikrobiyolojik duyusal ozelikleri incelenilmistir. Orneklerin boyunca kimyasal ozelliklerindeki degisiklikler onemli (P < 0,05) bulunmustur. Kontrol ornekleri ile karsilastirildiginda suyu ekli orneklerinde istatistiksel olarak daha yuksek laktik asit bakteri sayisina rastlanilmistir. Peyniralti ilaveli orneklerde protein kurumadde oranlari da kontrol grubundan Duyusal degerlendirme sonucunda %10 K1 ornegi diger orneklerden (K2, K3, K4 K5) cok begenilmistir. calisma sonuclari geleneksel tursularindaki populasyonu hakkinda bilgi vererek ileride yapilacak olan calismalarda starter kultur gelistirilmesinde bir kaynak kullanilabilecegi fikir verebilir.
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