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KOYUN SÜTÜNDEN ÜRETİLMİŞ GELENEKSEL ADIYAMAN PEYNİRİNİN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Year 2022, Volume: 9 Issue: 16, 117 - 128, 14.04.2022
https://doi.org/10.54365/adyumbd.1056919

Abstract

Bu çalışmada Adıyaman ilinde geleneksel yöntemle koyun sütünden üretilen 60 adet taze Adıyaman peyniri Nisan, Mayıs, Haziran ve Temmuz aylarında toplanmıştır. Peynir örneklerinin fizikokimyasal, tekstürel ve mikrobiyolojik özellikleri incelenmiştir. Adıyaman peynirlerinin fizikokimyasal ve tekstürel özellikleri genel olarak geniş bir dağılım göstermiştir. Kurumadde, yağ, kurumaddede yağ, protein, kurumaddede protein, sertlik, sakızımsılık, iç yapışkanlık ve L* değerleri sırasıyla 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 ve farklı aylara ait örneklerin kurumadde, yağ, kurumaddede yağ, protein, kurumaddede protein, sertlik, sakızımsılık, iç yapışkanlık ve L* değerleri arasında görülen fark önemli bulunmuştur (p<0,05). Mikrobiyolojik analizlerde Adıyaman peynirinde maya-küf, Staphylococcus aureus, koagulaz pozitif Staphylococcus aureus (%53.33) ve Escherichia coli (%50) varlığı belirlenirken Brucella spp., Salmonella spp. ve Listeria monocytogenes varlığı belirlenmemiştir.

Supporting Institution

Adıyaman üniversitesi bilimsel araştırma projeleri birimi

Project Number

MÜFMAP/2019-0001

References

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  • Akın MB, Akın MS. Traditional cheeses in Southeastern Anatolia Region in Turkey. In: Traditional cheeses from selected regions in Asia, Europe, and South America. Edited by Celile Aylin Oluk, Oya Berkay Karaca, Bentham Science Publishers Pte. Ltd. Singapore: 2020. ISBN (Online): 978-981-14-3236-1; ISBN (Print): 978-981-14-3235-4. pp. 231-253
  • Gezginç Y, Köksalan E. Kahramanmaraş Parmak peynirinden izole edilen Lactobacillus plantarum’ların PCR tekniği ile belirlenmesi. In: III. Geleneksel Gıdalar Sempozyumu, 10-12 May, Konya; 2012: 435-437.
  • Karabay Öcal P, Öztürk D. Laktasyon boyunca farklı kaba yemlerin Toros alaca keçilerinde yem tüketimi, süt verimi ve kompozisyonu üzerine etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Fen ve Mühendislik Dergisi 2007; 10(2): 138-143.
  • Metin M. Süt teknolojisi sütün bileşimi ve işlenmesi (7.Baskı). Ege Üniversitesi Mühendislik Fakültesi Yayınları No:33, Bornova, İzmir: 2008.
  • Campos GZ, Lacorte GA, Jurkiewicz C, Hoffmann C, Landgraf M, de Melo Franco BDG, Pinto UM. Microbiological characteristics of Canastra cheese during manufacturing and ripening. Food Control 2021; 121: 107598.
  • Álvarez S, Fresno M. Effect of the ripening period and intravarietal comparison on chemical, textural and sensorial characteristics of Palmero (PDO) goat cheese. Animals 2021; 11(1): 58.
  • Kurt A, Çakmakcı S, Çağlar A. Süt ve mamülleri muayene ve analiz metotlari rehberi. Atatürk Üniversitesi Yayınları: 2007.
  • IDF. Determination of the total content (Cheese and Processed Cheese). IDF Standard 4A, International Dairy Federation, Brussels, Belgium; 1982.
  • AOAC. Official methods of analysis of AOAC International: 4th revision. 16th ed. Arlington, Va.: Assoc of Official Analytical Chemists Intl;1998.
  • Kotterer R, Münch S. Untersuchungsverfahren fur das Milcwirtschaftliche Laboratorium. Volkswirtschaftliche Verlag GmbH, Munchen; 1978.
  • TS EN ISO 5943: Peynir ve eritme peynir ürünleri- Klorür miktarı tayini potansiyometrik titrasyon metodu, Türk Standartları Enstitüsü. 2007.
  • Wiles PG, Gray IK, Kissling RC, Collaborators. Routine analysis of proteins by kjeldahl and dumas methods: Review and interlaboratory study using dairy products. Journal of AOAC International 1998; 81(3): 620–632.
  • Kuchroo CN, Fox PF. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft= Milk science international 1982; 37: 331.
  • Alais C. Science du lait: principes des techniques laitieres. 1984.
  • Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, Fernández-Ruiz V, Buelga CS, Morales P, Ferreira ICFR. Basil as functional and preserving ingredient in “Serra da Estrela” cheese. Food Chemistry 2016; 207: 51-59.
  • Eren Karahan L. Farklı oran ve üretim aşamalarında mikrobiyal transglutaminaz ilavesinin yarım yağlı beyaz peynirin özellikleri üzerine etkileri. PhD Thesis. Şanlıurfa: Harran Üniversitesi, 2016.
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  • TS ISO 21527‐1: Microbiology of food and animal feeding stuffs‐Horizontal method for the enumeration of yeasts and moulds—Part 1: Colony count technique in products with water activity greater than 0.95. Türk Standardları Enstitüsü. 2014.
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  • Kalem F, Ergün A G, Durmaz S, Doğan M, Ertuğrul Ö, Gündem S. Comparison of a new and rapid method: Brucella coombs gel test with other diagnostic tests. Journal of Clinical Laboratory Analysis 2016; 30: 756-759.
  • Keskin B, Çelik Ş. Geleneksel Yaprak peynirinin bazı karakteristik özellikleri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 2021; 24(1): 146-155.
  • Akın MS, Guler-Akın MB, Dolek P. Adıyaman Şuji peynirlerinin kimyasal ve bazı mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. In: The First International Symposium on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ; 2010; 268-70.
  • Uludağ G. Yöresel Adıyaman peynirinin kimi özelliklerinin belirlenmesi üzerine bir araştırma. Msc Thesis. Kahramanmaraş: Kahramanmaraş Sütçü İmam Üniversitesi; 2015.
  • Özer B, Atasoy F, Akın S. Some properties of Urfa cheese (a traditional white‐brined Turkish cheese) produced from bovine and ovine milks. International Journal of Dairy Technology 2002; 55(2): 94-99.
  • Türkoğlu H, Ceylan ZG, Dayisoylu KS. The microbiological and chemical quality of Örgü cheese produced in Turkey. Pakistan Journal of Nutrition 2003; 2(2): 92-94.
  • Canözer C, Köse Ş. Comparison of some characteristic properties of Diyarbakır Örgü cheese produced by traditional and industrial method. Food Science and Technology 2021. Doi:10.1590/fst.16921
  • Koyuncu M, Tunçtürk Y. Determination of some quality parameters of White cheeses produced from different animal milks during storage. Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2020; 10(3): 662–674.
  • Mohamed OAE, El Zubeir IEYM. Comparative study on chemical and microbiological properties of white cheese produced by traditional and modern factories. Annals of Food Science and Technology 2018; 19(1): 111-120.
  • Çelik Ş, Uysal Ş. Beyaz peynirin bileşim, kalite, mikroflora ve olgunlaşması. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 2009; 40(1): 141-151.
  • Kahyaoglu T, Kaya S, Kaya A. Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International 2005; 11(3): 191-198.
  • Atasoy AF, Hayaloglu AA, Ceylan HG, Çiçek M. Effects of scalding parameters and ripening on the chemical, textural and microstructural properties of Urfa cheese. Journal of Agricultural Sciences 2021; 27(2): 155-163.
  • Erbay Z, Koca N, Üçüncü, M (2010). Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda 2010; 35(5): 347-353.
  • Saldo J, Sendra E, Guamis B. Colour changes during ripening of high pressure treated hard caprine cheese. International Journal of High Pressure Research 2002; 22(3-4): 659-663.
  • Yaman H, Sarica E, Coşkun H. A comparative study on the effect of high hydrostatic pressure on ripening of Turkish White cheese from different milk species. Italian Journal of Food Science 2020; 32(3).
  • Hatipoğlu A, Çelik Ş. Geleneksel Diyarbakır Örgü peynirinin tekstürel özellikleri ve mikrobiyal florasının depolama periyodu boyunca değişimi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2020; 24(3): 609-617.
  • Kaya S. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering 2002; 52(2): 155-159.
  • Kahyaoglu, T, Kaya, S. Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 2003; 13(11): 867-875.
  • Lagoueyte N, Lablee J, Lagaude A, de La Fuente BT. Temperature affects microstructure of renneted milk gel. Journal of Food Science 1994; 59(5): 956-959.
  • Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheddar. Journal of Food Science 2005; 70(4): S286-S293.
  • Everett DW, Auty MAE. Cheese structure and current methods of analysis. International Dairy Journal 2008; 18(7): 759–773.
  • İncili GK, Alan S, Mutlu M, Aydemir ME, Öksüztepe G. Elazığ’da satılan Hellim peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Harran Üniversitesi Veteriner Fakültesi Dergisi 2019; 8(2): 139-146.
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DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK

Year 2022, Volume: 9 Issue: 16, 117 - 128, 14.04.2022
https://doi.org/10.54365/adyumbd.1056919

Abstract

In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.

Project Number

MÜFMAP/2019-0001

References

  • Ceylan HG, Demir T, Kurt Ş. Geleneksel olarak üretilen Adıyaman peynirinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi, ADYÜTAYAM 2019; 7(1): 1-13.
  • Akın MB, Akın MS. Traditional cheeses in Southeastern Anatolia Region in Turkey. In: Traditional cheeses from selected regions in Asia, Europe, and South America. Edited by Celile Aylin Oluk, Oya Berkay Karaca, Bentham Science Publishers Pte. Ltd. Singapore: 2020. ISBN (Online): 978-981-14-3236-1; ISBN (Print): 978-981-14-3235-4. pp. 231-253
  • Gezginç Y, Köksalan E. Kahramanmaraş Parmak peynirinden izole edilen Lactobacillus plantarum’ların PCR tekniği ile belirlenmesi. In: III. Geleneksel Gıdalar Sempozyumu, 10-12 May, Konya; 2012: 435-437.
  • Karabay Öcal P, Öztürk D. Laktasyon boyunca farklı kaba yemlerin Toros alaca keçilerinde yem tüketimi, süt verimi ve kompozisyonu üzerine etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Fen ve Mühendislik Dergisi 2007; 10(2): 138-143.
  • Metin M. Süt teknolojisi sütün bileşimi ve işlenmesi (7.Baskı). Ege Üniversitesi Mühendislik Fakültesi Yayınları No:33, Bornova, İzmir: 2008.
  • Campos GZ, Lacorte GA, Jurkiewicz C, Hoffmann C, Landgraf M, de Melo Franco BDG, Pinto UM. Microbiological characteristics of Canastra cheese during manufacturing and ripening. Food Control 2021; 121: 107598.
  • Álvarez S, Fresno M. Effect of the ripening period and intravarietal comparison on chemical, textural and sensorial characteristics of Palmero (PDO) goat cheese. Animals 2021; 11(1): 58.
  • Kurt A, Çakmakcı S, Çağlar A. Süt ve mamülleri muayene ve analiz metotlari rehberi. Atatürk Üniversitesi Yayınları: 2007.
  • IDF. Determination of the total content (Cheese and Processed Cheese). IDF Standard 4A, International Dairy Federation, Brussels, Belgium; 1982.
  • AOAC. Official methods of analysis of AOAC International: 4th revision. 16th ed. Arlington, Va.: Assoc of Official Analytical Chemists Intl;1998.
  • Kotterer R, Münch S. Untersuchungsverfahren fur das Milcwirtschaftliche Laboratorium. Volkswirtschaftliche Verlag GmbH, Munchen; 1978.
  • TS EN ISO 5943: Peynir ve eritme peynir ürünleri- Klorür miktarı tayini potansiyometrik titrasyon metodu, Türk Standartları Enstitüsü. 2007.
  • Wiles PG, Gray IK, Kissling RC, Collaborators. Routine analysis of proteins by kjeldahl and dumas methods: Review and interlaboratory study using dairy products. Journal of AOAC International 1998; 81(3): 620–632.
  • Kuchroo CN, Fox PF. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft= Milk science international 1982; 37: 331.
  • Alais C. Science du lait: principes des techniques laitieres. 1984.
  • Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, Fernández-Ruiz V, Buelga CS, Morales P, Ferreira ICFR. Basil as functional and preserving ingredient in “Serra da Estrela” cheese. Food Chemistry 2016; 207: 51-59.
  • Eren Karahan L. Farklı oran ve üretim aşamalarında mikrobiyal transglutaminaz ilavesinin yarım yağlı beyaz peynirin özellikleri üzerine etkileri. PhD Thesis. Şanlıurfa: Harran Üniversitesi, 2016.
  • TS EN ISO 707: Milk and milk products guidance on sampling quality. Türk Standardları Enstitüsü Yayınları. 2009.
  • TS ISO 21527‐1: Microbiology of food and animal feeding stuffs‐Horizontal method for the enumeration of yeasts and moulds—Part 1: Colony count technique in products with water activity greater than 0.95. Türk Standardları Enstitüsü. 2014.
  • ISO 6888-3: Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)-Part 3: Detection and MPN technique for low numbers, International Standard. The International Organization for Standardization. 2003.
  • Sancak H, İşleyici Ö, Sağun E, Ekici K, Başat DBD, Sancak YC. Tatvan’da tüketime sunulan tavuk dönerlerin mikrobiyolojik kalitesi. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 2020; 9(4): 1514-1526.
  • ISO 6579-1: Microbiology of the food chain- Horizontal method for the detection, enumeration and serotyping of Salmonella- Part 1: Detection of Salmonella spp. The International Organization for Standardization. 2017.
  • ISO 11290-1: Microbiology of food and animal feeding stuffs- Horizontal method for the detection and enumeration of Listeria Monocytogenes- Part 1: Detection method. The International Organization for Standardization. 2017.
  • ISO 16649-2: Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli- Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 2001.
  • Kalem F, Ergün A G, Durmaz S, Doğan M, Ertuğrul Ö, Gündem S. Comparison of a new and rapid method: Brucella coombs gel test with other diagnostic tests. Journal of Clinical Laboratory Analysis 2016; 30: 756-759.
  • Keskin B, Çelik Ş. Geleneksel Yaprak peynirinin bazı karakteristik özellikleri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 2021; 24(1): 146-155.
  • Akın MS, Guler-Akın MB, Dolek P. Adıyaman Şuji peynirlerinin kimyasal ve bazı mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. In: The First International Symposium on Traditional Foods from Adriatic to Caucasus, 15-17 April, Tekirdağ; 2010; 268-70.
  • Uludağ G. Yöresel Adıyaman peynirinin kimi özelliklerinin belirlenmesi üzerine bir araştırma. Msc Thesis. Kahramanmaraş: Kahramanmaraş Sütçü İmam Üniversitesi; 2015.
  • Özer B, Atasoy F, Akın S. Some properties of Urfa cheese (a traditional white‐brined Turkish cheese) produced from bovine and ovine milks. International Journal of Dairy Technology 2002; 55(2): 94-99.
  • Türkoğlu H, Ceylan ZG, Dayisoylu KS. The microbiological and chemical quality of Örgü cheese produced in Turkey. Pakistan Journal of Nutrition 2003; 2(2): 92-94.
  • Canözer C, Köse Ş. Comparison of some characteristic properties of Diyarbakır Örgü cheese produced by traditional and industrial method. Food Science and Technology 2021. Doi:10.1590/fst.16921
  • Koyuncu M, Tunçtürk Y. Determination of some quality parameters of White cheeses produced from different animal milks during storage. Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2020; 10(3): 662–674.
  • Mohamed OAE, El Zubeir IEYM. Comparative study on chemical and microbiological properties of white cheese produced by traditional and modern factories. Annals of Food Science and Technology 2018; 19(1): 111-120.
  • Çelik Ş, Uysal Ş. Beyaz peynirin bileşim, kalite, mikroflora ve olgunlaşması. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 2009; 40(1): 141-151.
  • Kahyaoglu T, Kaya S, Kaya A. Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International 2005; 11(3): 191-198.
  • Atasoy AF, Hayaloglu AA, Ceylan HG, Çiçek M. Effects of scalding parameters and ripening on the chemical, textural and microstructural properties of Urfa cheese. Journal of Agricultural Sciences 2021; 27(2): 155-163.
  • Erbay Z, Koca N, Üçüncü, M (2010). Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda 2010; 35(5): 347-353.
  • Saldo J, Sendra E, Guamis B. Colour changes during ripening of high pressure treated hard caprine cheese. International Journal of High Pressure Research 2002; 22(3-4): 659-663.
  • Yaman H, Sarica E, Coşkun H. A comparative study on the effect of high hydrostatic pressure on ripening of Turkish White cheese from different milk species. Italian Journal of Food Science 2020; 32(3).
  • Hatipoğlu A, Çelik Ş. Geleneksel Diyarbakır Örgü peynirinin tekstürel özellikleri ve mikrobiyal florasının depolama periyodu boyunca değişimi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2020; 24(3): 609-617.
  • Kaya S. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering 2002; 52(2): 155-159.
  • Kahyaoglu, T, Kaya, S. Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 2003; 13(11): 867-875.
  • Lagoueyte N, Lablee J, Lagaude A, de La Fuente BT. Temperature affects microstructure of renneted milk gel. Journal of Food Science 1994; 59(5): 956-959.
  • Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheddar. Journal of Food Science 2005; 70(4): S286-S293.
  • Everett DW, Auty MAE. Cheese structure and current methods of analysis. International Dairy Journal 2008; 18(7): 759–773.
  • İncili GK, Alan S, Mutlu M, Aydemir ME, Öksüztepe G. Elazığ’da satılan Hellim peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Harran Üniversitesi Veteriner Fakültesi Dergisi 2019; 8(2): 139-146.
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There are 62 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Leyla Karahan 0000-0003-0242-0167

Aslı Çelikel 0000-0003-0583-295X

Musa Akın 0000-0001-7569-1983

Mutlu Akın 0000-0001-8307-8521

Huriye Gözde Ceylan 0000-0001-7363-554X

Project Number MÜFMAP/2019-0001
Publication Date April 14, 2022
Submission Date January 12, 2022
Published in Issue Year 2022 Volume: 9 Issue: 16

Cite

APA Karahan, L., Çelikel, A., Akın, M., Akın, M., et al. (2022). DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 9(16), 117-128. https://doi.org/10.54365/adyumbd.1056919
AMA Karahan L, Çelikel A, Akın M, Akın M, Ceylan HG. DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. April 2022;9(16):117-128. doi:10.54365/adyumbd.1056919
Chicago Karahan, Leyla, Aslı Çelikel, Musa Akın, Mutlu Akın, and Huriye Gözde Ceylan. “DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 9, no. 16 (April 2022): 117-28. https://doi.org/10.54365/adyumbd.1056919.
EndNote Karahan L, Çelikel A, Akın M, Akın M, Ceylan HG (April 1, 2022) DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 9 16 117–128.
IEEE L. Karahan, A. Çelikel, M. Akın, M. Akın, and H. G. Ceylan, “DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK”, Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, vol. 9, no. 16, pp. 117–128, 2022, doi: 10.54365/adyumbd.1056919.
ISNAD Karahan, Leyla et al. “DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 9/16 (April 2022), 117-128. https://doi.org/10.54365/adyumbd.1056919.
JAMA Karahan L, Çelikel A, Akın M, Akın M, Ceylan HG. DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. 2022;9:117–128.
MLA Karahan, Leyla et al. “DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, vol. 9, no. 16, 2022, pp. 117-28, doi:10.54365/adyumbd.1056919.
Vancouver Karahan L, Çelikel A, Akın M, Akın M, Ceylan HG. DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. 2022;9(16):117-28.