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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
Sucuk Dry Fermented Sausage Nitrite Heat Treatment Oxidation
2016/5/5
In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment ...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment on Coagulating Properties of Milk
k-casein b-lactoglobulin Heat Treatment Coagulating Properties Rennet Clotting Time
2016/4/13
Fifty-two Holstein cows with different phenotypes of k-casein (k-CN) and b-lactoglobulin (b-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80째C for 2 min. Coagul...
Electrophoretic Behaviors of α-Lactalbumin and β-Lactoglobulin Mixtures Caused by Heat Treatment
a-lactalbumin b-lactoglobulin Heat Treatment Electrophoresis 2-D PAGE SH Group
2016/4/13
In order to study the reaction behaviors of bovine a-lactalbumin (a-La), b-lactoglobulin (b-Lg), and their mixtures during heat treatment, samples were analyzed using native-polyacrylamide gel electro...
Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Genetic Variants #NAME? #NAME? Heat Treatment Cheese Composition Whey Composition
2016/4/11
Milk samples with different phenotype combination of -casein and -lactoglobulin and different preheating temperatures of 30, 70, 75 and 80 C were used for cheesemaking under laboratory conditions. For...