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SÜTE FARKLI HOMOJENİZASYON BASINÇLARI UYGULAMANIN AYRAN KALİTESİNE ETKİSİ.
- Source :
-
GIDA: The Journal of Food . 2010, Vol. 35 Issue 3, p189-195. 7p. 3 Charts. - Publication Year :
- 2010
-
Abstract
- This study was conducted to determine effects of homogenization treatments under different pressures (150, 200 and 250 kg/cm2) on some physical, chemical, microbiological and sensory properties of ayran throughout the storage period of 1, 7 and 14 days. Whey separation of samples decreased while viscosity values increased with the increased homogenization pressure (P<0.05). It was identified that different homogenization pressures had no significant effects on chemical, microbiological and sensory properties of ayran samples (P>0.05). [ABSTRACT FROM AUTHOR]
Details
- Language :
- Turkish
- ISSN :
- 13003070
- Volume :
- 35
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- GIDA: The Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- 51838171