TULUM PEYNİRİ ÜRETİMİNDE KULLANILAN KEÇİ DERİLERİNİN KARAKTERİSTİKLERİ VE OLGUNLAŞTIRMA ORTAMLARINDAKİ DEĞİŞİMLER
نویسندگان
چکیده
The present study aimed to determine the physical, chemical, and textural properties of goatskin used in production Tulum cheese traditional industrial ripening conditions. Natural conditions (caves) some parameters (temperature, humidity, oxygen, CO2 values) cold storage dairy plants were examined between March October. It was determined that temperature moisture content natural cave where carried out different from factory oxygen carbon dioxide ratios similar both effects skin thickness, fat, structure, especially tensile strength, elongation break, tear air, water vapor, permeability statistically significant. goatskins' at break strength values 9.16-36.48 daN, 22.57-81.57 N, 35.4-150.28 N/mm, respectively. When as a casing material for cheese, effect skin's such Oxygen, air on product found be goatskin's outward 6.6-10.95 times higher than inward permeability.
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ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2022
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd22015