Smilar Issues: 12 Record Found
Vakum Paketli Şavak Tulum Peynirlerinde Potasyum Sorbatın Kullanımı
Pages 23-30 DOI : 10.9775/kvfd.2016.15707

The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions
Pages 123-129 DOI : 10.9775/kvfd.2016.15992

Investigation of Probiotic Features of Bacteria Isolated from Some Food Products
Pages 555-562 DOI : 10.9775/kvfd.2016.17273

Prevalence, Enterotoxin Production and Antibiotic Resistance of Bacillus cereus İsolated from Milk and Cheese
Pages 635-642 DOI : 10.9775/kvfd.2017.17480

Investigation of Some Biochemical Properties, Antimicrobial Activity and Antibiotic Resistances of Kefir Supernatants and Lactococcus lactis ssp. lactis Strains Isolated from Raw Cow Milk and Cheese Samples
Pages 443-450 DOI : 10.9775/kvfd.2017.19196

Some Characteristics of Erzincan Tulum Cheese Produced Using Different Probiotic Cultures and Packaging Material
Pages 647-654 DOI : 10.9775/kvfd.2018.19596

The Effects of Different Organic Acid Treatments on Some Microflora and Pathogen Listeria monocytogenes of White Brine Cheese
Pages 201-207 DOI : 10.9775/kvfd.2018.20661

Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder
Pages 673-682 DOI : 10.9775/kvfd.2018.21598

Effects of Cleavers (Galium aparine) and Yarrow (Achillea millefolium) Extracts on Rumen Microbial Fermentation in In-vitro Semi- Continuous Culture System (RUSITEC)
Pages 385-390 DOI : 10.9775/kvfd.2019.23283

Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese
Pages 435-444 DOI : 10.9775/kvfd.2019.23508

Evaluation of Microplastic Presence in Yogurt Production Process
Pages 633-641 DOI : 10.9775/kvfd.2022.27871

Migration Of Phthalates From Plastic Packages Into Dairy Products
Pages 445-453 DOI : 10.9775/kvfd.2023.29317