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SENSORY CHARACTERISTICS OF SOME PRODUCTS MADE FROM BUFFALO MILK

Yıl 2021, Cilt 5, Sayı 1, 110 - 123, 30.06.2021
https://doi.org/10.47137/usufedbid.892530

Öz

Buffalo is an animal whose meat, milk and workforce is benefitted and its history goes back to at least 2,500 BC. Buffalo milk is not directly utilized as adrinkinig milk in several country due to its intense aroma and taste properties. However, buffalo milk is used in high amounts for the production of various dairy products such as Mozzarella cheese, Ghee in South Asia and Italy. “Afyon kaymağı“and “Kömüş yoğurdu” are produced from buffalo milk in our country. Dairy products produced from buffalo milk can have superior sensory properties owing to high level of fat content in buffalo milk. In this review, knowledge of certain dairy prodcuts made from buffalo milk were given and aromatic and sensory properties of these products were revealed.

Kaynakça

  • 1. FAOSTAT,2019. http://www.fao.org/faostat/en/#home.
  • 2. Yalman M. Manda sütünden üretilen farklı çeşit peynirlerin karakterizasyonu, mayaların İzolasyonu ve potansiyel probiyotiklerin seçilmesi”, Doktora Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, 2018.
  • 3. TÜİK-Hayvansal Üretim İstatistikleri, 2019. https://www.esk.gov.tr/tr/14055/Yeni-TUIK-Hayvansal-Uretim-Istatistikleri-2019.
  • 4. Tarım ve Orman Bakanlığı Damızlık manda düvesi yetiştiriciliğinin desteklenmesine ilişkin uygulama esaslari tebliği (Tebliğ no: 2021/1). https://www.resmigazete.gov.tr/eskiler/2021/02/20210216-7.htm
  • 5. Ergöz, E. Manda sütünden üretilen yayık ve krema tereyağlarının nitelikleri, Yüksek lisans Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, 2017.
  • 6. Akgün A. Geleneksel Bafra Manda (Kömüş) Yoğurdunun Teknolojik Standardizasyonu, Doktora Tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun, 2009.
  • 7. Sun Q, Lv JP, Liu L, Zhang SW, Liang X, Lu J. Comparison of milk samples collected from some buffalo breeds and crossbreeds in China. Dairy Science & Technology, 2014; 94(4), 387-395.
  • 8. Murtaza MA, Pandya AJ, Khan MM H. Buffalo Milk Utilization for Dairy Products In: Park Y.W, and Haenlein, GFW. Buffalo Milk Utilization for Dairy Products. Handbook of Milk of Non-Bovine Mammals, USA: John Wiley & Sons, Inc, 2017. pp.284–342.
  • 9. Pamuk Ş, Gürler Z. Manda sütünden gelen lezzet: Mozzarella. Kocatepe Veteriner Dergisi. 2010; 3(1), 49-53.
  • 10. Sarıözkan S. Türkiye’de manda yetiştiriciliğinin önemi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 2011; 17(1): 163-166.
  • 11. Dimitreli G, Exarhopoulos S, Antoniou KK, Zotos A, Bampidis VA. Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures. International Journal of Dairy Technology, 2017;70(4), 506-513.
  • 12. Rafiq S, Huma N, Pasha I, Shahid M, Xiao H. Angiotensin‐converting enzyme‐inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses. International Journal of Dairy Technology, 2017; 70(3), 380-388.
  • 13. Murtaza MA, Rehman SU, Anjum FM, Huma N. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. Journal of Dairy Science, 2013; 96(3), 1380-1386.
  • 14. Tarımve Orman Bakanlığı Türk gıda kodeksi fermente süt ürünleri tebliği (Tebliğ no: 2009/25). https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm
  • 15. Khalifa MI, Zakaria AM. Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk. Advances in Animal and Veterinary Sciences, 2019; 7(3), 172-177.
  • 16. İşleten M. Süt Kaynaklı Toz Bileşenlerin Yağsız Yoğurdun Kalite Kriterleri Üzerine Etkisi Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, 2006.
  • 17. TSE, Türk Standardı 1330, Yoğurt. Türk Standartları Enstitüsü, Ankara, 2006.
  • 18. Tamime AY, Robinson RK. Tamime and Robinson's yoghurt: science and technology. 3rd edition, Cambridge-England. CRC Press, 2007.
  • 19. Sarıca E, Coşkun H, Kemer İC, Samur ES, Çifçi FM, Aktaş A, Erer H, Vergili E. (2019). A comparative study on the shelf life of the yogurts produced from cow and buffalo milks. Gıda, 2019;44(3):483-490.
  • 20. Bayram G. Samsun ve çevresinde üretilen manda yoğurtlarının bazı özellikleri üzerine bir çalışma. Yüksek lisans tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, 2013.
  • 21. Erkaya T, Şengül M. Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks. International Journal of Dairy Technology, 2011;64(2), 240-246.
  • 22. Emirmustafaoğlu A, Coşkun H, Güler G. Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey. Indian Journal of Traditional Knowledge, 2019;19(1), 83-91.
  • 23. Bezerra MF, Souza DFS, Correıa RTP. Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks. International Journal of Dairy Technology, 2012; 65:437-443.
  • 24. Jana AH, Mandal PK. Manufacturing and quality of mozzarella cheese: a review. International Journal of Dairy Science, 2011; 6(4), 199-226.
  • 25. Kindstedt PS. Mozzarella cheese: 40 years of scientific advancement. International Journal of Dairy Technology, 2004;57(2‐3), 85-90.
  • 26. Moio L, Dekimpe J, Etievant PX, Addeo F. Volatile flavor compounds of water buffalo mozzarella cheese. Italian Journal of Food Science, 1993; 5, 57–68.
  • 27. Cifuni GF, Pizzillo M, Claps S, Napoli D, Mazzi M, Rubino R. Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese, Italian Journal of Animal Science, 2007; 6:sup2, 1147-1149.
  • 28. Sabia E, Gauly M, Napolitano F, Cifuni GF, Claps S. The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese. International Journal of Dairy Technology, 2020 (in press). https://doi.org/10.1111/1471-0307.12696
  • 29. Pagliarini E, Monteleone E, Wakeling I. Sensory profile description of mozzarella cheese and its relationship with consumer preference. Journal of Sensory Studies, 1997; 12(4), 285-301.
  • 30. Coppola S, Villani F, Coppola R, Parente E. Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture. Le lait, 1990; 70(5-6), 411-423.
  • 31. Pizzolongo F, Quarto M, Nasi A, Ferranti P, Addeo F, Sacchi R, Chianese L. Sensory profile of PDO Mozzarella di Bufala Campana cheese. Italian Journal of Animal Science, 2007; 6(sup2), 1136-1139.
  • 32. Mauriello G, Moio L, Genovese A, Ercolini D. Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture. Journal of Dairy Science, 2003;86(2), 486-497.
  • 33. Gobbetti M, Neviani E, Fox P. The cheeses of Italy: science and technolgy. 1st edition. Switzerland:Springer International Publishing AG; 2018.
  • 34. Tripaldi C, Rinaldi S, Palocci G, Di Giovanni S, Campagna MC, Di Russo C, Zottola T. Chemical and microbiological characteristics of homogenised Ricotta cheese produced from buffalo whey. Italian Journal of Food Science, 2020; 32(2),292-309.
  • 35. Rubel IA, Iraporda C, Gallo A, Manrique GD, Genovese DB. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. International Dairy Journal, 2019; 94, 7-15.
  • 36. Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. International Journal of Food Science & Technology, 2014; 49(5), 1279-1286.
  • 37. Sameer B, Ganguly S, Khetra Y, Sabikhi L. Development and characterization of probiotic Buffalo milk Ricotta cheese. LWT, 2020;121, 108944.
  • 38. Miele NA, Puleo S, Di Monaco R, Cavella S, Masi P. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. Journal of Sensory Studies, 2021;e12648. (In press) https://doi.org/10.1111/joss.12648
  • 39. Sattin E, Andreani NA, Carraro L, Lucchini R, Fasolato L, Telatin A, Balzan S, Novelli E, Simionati B, Cardazzo, B. A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production. Frontiers in microbiology, 2016;7, 1272.
  • 40. Kumar S, Rai DC, Niranjan K, Bhat ZF. Paneer—An Indian soft cheese variant: a review. Journal of Food Science and Technology, 2014;51(5), 821-831.
  • 41. Masud T, Shehla S, Khurram M. Paneer (White cheese) from buffalo milk. Biotechnology & Biotechnological Equipment, 2007; 21(4), 451-452.
  • 42. Khan Su, Pal M A. Paneer production: A review. Journal of Food Science and Technology, 2011; 48(6), 645-660.
  • 43. Schlossareck C, Ross, C. F. Electronic tongue and consumer sensory evaluation of spicy paneer cheese. Journal of Food Science, 2019;84(6),1563-1569.
  • 44. Ahmed A, Bajwa U. Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices. Journal of Food Science and Technology, 2019;56(1), 253-261.
  • 45. Gallardo-Escamilla FJ, Kelly AL, Delahunty CM. Sensory characteristics and related volatile flavor compound profiles of different types of whey. Journal of Dairy Science, 2005;88(8), 2689-2699.
  • 46. Tarım ve Orman Bakanlığı Türk Gıda Kodeksi – krema ve kaymak tebliği (Tebliğ no: 2003/34), 2003.
  • 47. Afyon kaymağı Coğrafi İşaret Sicil Belgesi. https://www.ci.gov.tr/cografi-isaretler/detay/37936
  • 48. Pamuk Ş. Geleneksel Afyon kaymağı üretimi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2017;12(1), 84-89.
  • 49. Şenel, E. Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites, 2011;62(4), 418-427.
  • 50. Bhavaniramya S, Vishnupriya S, Vijayarani K, Baskaran D. A review on understanding the subterranean insights in nature of South Indian ghee with its biological and physiochemical properties. International Journal of Food Sci and Nutrition, 2018;3(6), 257-262.
  • 51. Wadodkar UR, Punjrath JS, Shah AC. Evaluation of volatile compounds in different types of Ghee using direct injection with gas chromatography-mass spectrometry. The Journal of Dairy Research, 2002;69(1),163-171.
  • 52. Sserunjogi ML, Abrahamsen RK, Narvhus J. A review paper: current knowledge of Ghee and related products. International Dairy Journal, 1998;8(8), 677-688.
  • 53. Ganguli NC, Jain MK. Ghee: Its chemistry, processing and technology. Journal of Dairy Science, 1973;56(1), 19-25.
  • 54. Gemechu AT, Tola YB. Traditional butter and Ghee production, processing and handling in Ethiopia: A review. African Journal of Food Science, 2017;11(4), 95-105.
  • 55. Edris A. Chemical composition and aroma description of some volatiles isolated from Ghee using GC-MS and AND GC-Olfactometric analysis. Egyptian Journal of Dairy Sciences, 2014: 42. 209-214.
  • 56. Pena-Serna C, Restrepo-Betancur LF. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo Ghee. Food Science and Technology, 2020 (Inpress) https://doi.org/10.1590/fst.32219

Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri

Yıl 2021, Cilt 5, Sayı 1, 110 - 123, 30.06.2021
https://doi.org/10.47137/usufedbid.892530

Öz

Manda, eti, sütü ve iş gücünden yararlanılan bir hayvandır ve geçmişi milattan önce 2500’e uzanmaktadır. Birçok ülkede manda sütü yoğun aroma ve tat özellikleri nedeniyle doğrudan içme sütü olarak değerlendirilmemektedir. Ancak, manda sütü Hindistan yarımadası ve İtalya’da Mozarella peyniri, Ghee gibi çeşitli süt ürünlerinin üretiminde yüksek miktarda kullanılmaktadır. Ülkemizde ise manda sütünden “Afyon Kaymağı” ve “Kömüş yoğurdu” üretilmektedir. Manda sütünden yapılan süt ürünleri, manda sütünün yüksek yağ miktarı nedeniyle üstün duyusal özelliklere sahip olabilmektedir. Bu derlemede, manda sütünden üretilen çeşitli süt ürünlerinin üretimleri hakkında bilgiler verilmiş ve söz konusu ürünlerin aromatik ve duyusal özellikleri ortaya koyulmuştur.

Kaynakça

  • 1. FAOSTAT,2019. http://www.fao.org/faostat/en/#home.
  • 2. Yalman M. Manda sütünden üretilen farklı çeşit peynirlerin karakterizasyonu, mayaların İzolasyonu ve potansiyel probiyotiklerin seçilmesi”, Doktora Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, 2018.
  • 3. TÜİK-Hayvansal Üretim İstatistikleri, 2019. https://www.esk.gov.tr/tr/14055/Yeni-TUIK-Hayvansal-Uretim-Istatistikleri-2019.
  • 4. Tarım ve Orman Bakanlığı Damızlık manda düvesi yetiştiriciliğinin desteklenmesine ilişkin uygulama esaslari tebliği (Tebliğ no: 2021/1). https://www.resmigazete.gov.tr/eskiler/2021/02/20210216-7.htm
  • 5. Ergöz, E. Manda sütünden üretilen yayık ve krema tereyağlarının nitelikleri, Yüksek lisans Tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, 2017.
  • 6. Akgün A. Geleneksel Bafra Manda (Kömüş) Yoğurdunun Teknolojik Standardizasyonu, Doktora Tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun, 2009.
  • 7. Sun Q, Lv JP, Liu L, Zhang SW, Liang X, Lu J. Comparison of milk samples collected from some buffalo breeds and crossbreeds in China. Dairy Science & Technology, 2014; 94(4), 387-395.
  • 8. Murtaza MA, Pandya AJ, Khan MM H. Buffalo Milk Utilization for Dairy Products In: Park Y.W, and Haenlein, GFW. Buffalo Milk Utilization for Dairy Products. Handbook of Milk of Non-Bovine Mammals, USA: John Wiley & Sons, Inc, 2017. pp.284–342.
  • 9. Pamuk Ş, Gürler Z. Manda sütünden gelen lezzet: Mozzarella. Kocatepe Veteriner Dergisi. 2010; 3(1), 49-53.
  • 10. Sarıözkan S. Türkiye’de manda yetiştiriciliğinin önemi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 2011; 17(1): 163-166.
  • 11. Dimitreli G, Exarhopoulos S, Antoniou KK, Zotos A, Bampidis VA. Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures. International Journal of Dairy Technology, 2017;70(4), 506-513.
  • 12. Rafiq S, Huma N, Pasha I, Shahid M, Xiao H. Angiotensin‐converting enzyme‐inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses. International Journal of Dairy Technology, 2017; 70(3), 380-388.
  • 13. Murtaza MA, Rehman SU, Anjum FM, Huma N. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. Journal of Dairy Science, 2013; 96(3), 1380-1386.
  • 14. Tarımve Orman Bakanlığı Türk gıda kodeksi fermente süt ürünleri tebliği (Tebliğ no: 2009/25). https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm
  • 15. Khalifa MI, Zakaria AM. Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk. Advances in Animal and Veterinary Sciences, 2019; 7(3), 172-177.
  • 16. İşleten M. Süt Kaynaklı Toz Bileşenlerin Yağsız Yoğurdun Kalite Kriterleri Üzerine Etkisi Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, 2006.
  • 17. TSE, Türk Standardı 1330, Yoğurt. Türk Standartları Enstitüsü, Ankara, 2006.
  • 18. Tamime AY, Robinson RK. Tamime and Robinson's yoghurt: science and technology. 3rd edition, Cambridge-England. CRC Press, 2007.
  • 19. Sarıca E, Coşkun H, Kemer İC, Samur ES, Çifçi FM, Aktaş A, Erer H, Vergili E. (2019). A comparative study on the shelf life of the yogurts produced from cow and buffalo milks. Gıda, 2019;44(3):483-490.
  • 20. Bayram G. Samsun ve çevresinde üretilen manda yoğurtlarının bazı özellikleri üzerine bir çalışma. Yüksek lisans tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara, 2013.
  • 21. Erkaya T, Şengül M. Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks. International Journal of Dairy Technology, 2011;64(2), 240-246.
  • 22. Emirmustafaoğlu A, Coşkun H, Güler G. Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey. Indian Journal of Traditional Knowledge, 2019;19(1), 83-91.
  • 23. Bezerra MF, Souza DFS, Correıa RTP. Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks. International Journal of Dairy Technology, 2012; 65:437-443.
  • 24. Jana AH, Mandal PK. Manufacturing and quality of mozzarella cheese: a review. International Journal of Dairy Science, 2011; 6(4), 199-226.
  • 25. Kindstedt PS. Mozzarella cheese: 40 years of scientific advancement. International Journal of Dairy Technology, 2004;57(2‐3), 85-90.
  • 26. Moio L, Dekimpe J, Etievant PX, Addeo F. Volatile flavor compounds of water buffalo mozzarella cheese. Italian Journal of Food Science, 1993; 5, 57–68.
  • 27. Cifuni GF, Pizzillo M, Claps S, Napoli D, Mazzi M, Rubino R. Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese, Italian Journal of Animal Science, 2007; 6:sup2, 1147-1149.
  • 28. Sabia E, Gauly M, Napolitano F, Cifuni GF, Claps S. The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese. International Journal of Dairy Technology, 2020 (in press). https://doi.org/10.1111/1471-0307.12696
  • 29. Pagliarini E, Monteleone E, Wakeling I. Sensory profile description of mozzarella cheese and its relationship with consumer preference. Journal of Sensory Studies, 1997; 12(4), 285-301.
  • 30. Coppola S, Villani F, Coppola R, Parente E. Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture. Le lait, 1990; 70(5-6), 411-423.
  • 31. Pizzolongo F, Quarto M, Nasi A, Ferranti P, Addeo F, Sacchi R, Chianese L. Sensory profile of PDO Mozzarella di Bufala Campana cheese. Italian Journal of Animal Science, 2007; 6(sup2), 1136-1139.
  • 32. Mauriello G, Moio L, Genovese A, Ercolini D. Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture. Journal of Dairy Science, 2003;86(2), 486-497.
  • 33. Gobbetti M, Neviani E, Fox P. The cheeses of Italy: science and technolgy. 1st edition. Switzerland:Springer International Publishing AG; 2018.
  • 34. Tripaldi C, Rinaldi S, Palocci G, Di Giovanni S, Campagna MC, Di Russo C, Zottola T. Chemical and microbiological characteristics of homogenised Ricotta cheese produced from buffalo whey. Italian Journal of Food Science, 2020; 32(2),292-309.
  • 35. Rubel IA, Iraporda C, Gallo A, Manrique GD, Genovese DB. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. International Dairy Journal, 2019; 94, 7-15.
  • 36. Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. International Journal of Food Science & Technology, 2014; 49(5), 1279-1286.
  • 37. Sameer B, Ganguly S, Khetra Y, Sabikhi L. Development and characterization of probiotic Buffalo milk Ricotta cheese. LWT, 2020;121, 108944.
  • 38. Miele NA, Puleo S, Di Monaco R, Cavella S, Masi P. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. Journal of Sensory Studies, 2021;e12648. (In press) https://doi.org/10.1111/joss.12648
  • 39. Sattin E, Andreani NA, Carraro L, Lucchini R, Fasolato L, Telatin A, Balzan S, Novelli E, Simionati B, Cardazzo, B. A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production. Frontiers in microbiology, 2016;7, 1272.
  • 40. Kumar S, Rai DC, Niranjan K, Bhat ZF. Paneer—An Indian soft cheese variant: a review. Journal of Food Science and Technology, 2014;51(5), 821-831.
  • 41. Masud T, Shehla S, Khurram M. Paneer (White cheese) from buffalo milk. Biotechnology & Biotechnological Equipment, 2007; 21(4), 451-452.
  • 42. Khan Su, Pal M A. Paneer production: A review. Journal of Food Science and Technology, 2011; 48(6), 645-660.
  • 43. Schlossareck C, Ross, C. F. Electronic tongue and consumer sensory evaluation of spicy paneer cheese. Journal of Food Science, 2019;84(6),1563-1569.
  • 44. Ahmed A, Bajwa U. Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices. Journal of Food Science and Technology, 2019;56(1), 253-261.
  • 45. Gallardo-Escamilla FJ, Kelly AL, Delahunty CM. Sensory characteristics and related volatile flavor compound profiles of different types of whey. Journal of Dairy Science, 2005;88(8), 2689-2699.
  • 46. Tarım ve Orman Bakanlığı Türk Gıda Kodeksi – krema ve kaymak tebliği (Tebliğ no: 2003/34), 2003.
  • 47. Afyon kaymağı Coğrafi İşaret Sicil Belgesi. https://www.ci.gov.tr/cografi-isaretler/detay/37936
  • 48. Pamuk Ş. Geleneksel Afyon kaymağı üretimi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 2017;12(1), 84-89.
  • 49. Şenel, E. Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor. Grasas y Aceites, 2011;62(4), 418-427.
  • 50. Bhavaniramya S, Vishnupriya S, Vijayarani K, Baskaran D. A review on understanding the subterranean insights in nature of South Indian ghee with its biological and physiochemical properties. International Journal of Food Sci and Nutrition, 2018;3(6), 257-262.
  • 51. Wadodkar UR, Punjrath JS, Shah AC. Evaluation of volatile compounds in different types of Ghee using direct injection with gas chromatography-mass spectrometry. The Journal of Dairy Research, 2002;69(1),163-171.
  • 52. Sserunjogi ML, Abrahamsen RK, Narvhus J. A review paper: current knowledge of Ghee and related products. International Dairy Journal, 1998;8(8), 677-688.
  • 53. Ganguli NC, Jain MK. Ghee: Its chemistry, processing and technology. Journal of Dairy Science, 1973;56(1), 19-25.
  • 54. Gemechu AT, Tola YB. Traditional butter and Ghee production, processing and handling in Ethiopia: A review. African Journal of Food Science, 2017;11(4), 95-105.
  • 55. Edris A. Chemical composition and aroma description of some volatiles isolated from Ghee using GC-MS and AND GC-Olfactometric analysis. Egyptian Journal of Dairy Sciences, 2014: 42. 209-214.
  • 56. Pena-Serna C, Restrepo-Betancur LF. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo Ghee. Food Science and Technology, 2020 (Inpress) https://doi.org/10.1590/fst.32219

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik, Mühendislik, Ziraat
Bölüm Derleme Makalesi
Yazarlar

Büşra AYDIN Bu kişi benim
USAK UNIVERSITY
0000-0002-1199-5600
Türkiye


Onur GÜNEŞER (Sorumlu Yazar)
USAK UNIVERSITY
0000-0002-3927-4469
Türkiye

Destekleyen Kurum -
Proje Numarası -
Teşekkür -
Yayımlanma Tarihi 30 Haziran 2021
Yayınlandığı Sayı Yıl 2021, Cilt 5, Sayı 1

Kaynak Göster

Bibtex @derleme { usufedbid892530, journal = {Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi}, issn = {}, eissn = {2636-879X}, address = {}, publisher = {Uşak Üniversitesi}, year = {2021}, volume = {5}, pages = {110 - 123}, doi = {10.47137/usufedbid.892530}, title = {Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri}, key = {cite}, author = {Aydın, Büşra and Güneşer, Onur} }
APA Aydın, B. & Güneşer, O. (2021). Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri . Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi , 5 (1) , 110-123 . DOI: 10.47137/usufedbid.892530
MLA Aydın, B. , Güneşer, O. "Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri" . Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 5 (2021 ): 110-123 <https://dergipark.org.tr/tr/pub/usufedbid/issue/63321/892530>
Chicago Aydın, B. , Güneşer, O. "Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri". Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 5 (2021 ): 110-123
RIS TY - JOUR T1 - Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri AU - Büşra Aydın , Onur Güneşer Y1 - 2021 PY - 2021 N1 - doi: 10.47137/usufedbid.892530 DO - 10.47137/usufedbid.892530 T2 - Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi JF - Journal JO - JOR SP - 110 EP - 123 VL - 5 IS - 1 SN - -2636-879X M3 - doi: 10.47137/usufedbid.892530 UR - https://doi.org/10.47137/usufedbid.892530 Y2 - 2021 ER -
EndNote %0 Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri %A Büşra Aydın , Onur Güneşer %T Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri %D 2021 %J Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi %P -2636-879X %V 5 %N 1 %R doi: 10.47137/usufedbid.892530 %U 10.47137/usufedbid.892530
ISNAD Aydın, Büşra , Güneşer, Onur . "Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri". Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi 5 / 1 (Haziran 2021): 110-123 . https://doi.org/10.47137/usufedbid.892530
AMA Aydın B. , Güneşer O. Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2021; 5(1): 110-123.
Vancouver Aydın B. , Güneşer O. Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi. 2021; 5(1): 110-123.
IEEE B. Aydın ve O. Güneşer , "Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri", Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, c. 5, sayı. 1, ss. 110-123, Haz. 2021, doi:10.47137/usufedbid.892530