Ara
Toplam kayıt 9, listelenen: 1-9
Farklı peynir çeşitlerinde B12 vitamini ve folik asit düzeyleri
(2009)
Çalışmada, 30’ar adet beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peyniri olmak üzere toplam 120 peynir örneği, B12 vitamini ve folik asit içeriği yönünden Radio Protein Binding Assay (RPBA) ile incelenmiştir. ...
Canlı fakat kültürlü yapılamayan bakteriler ve gıda güvenliği yönünden önemi
(2004)
Bakteriler, uygun olmayan koşullarla karşılaşınca kendilerine özgü bir uyum mekanizması geliştirirler. Bu koşullarda bakteriler genellikle katı besi yerinde koloni oluşturma yeteneğini kaybederler fakat canlılıklarını ...
Yoğurt üretiminde kontaminasyon kaynaklarının belirlenmesi
(2004)
Bu çalışmada, koliform bakteri ve Escherichia coli sorunu olan bir fabrikadaki kontaminasyon nedeni olan kritik kontrol noktalarının belirlenmesi, hijyen kurallarına uygun üretim yapılmasının sağlanması, ekonomik kayıpların ...
Isolation and identification of motile Aeromonas spp. in ground beef
(Scientific Technical Research Council Turkey, 2000)
In this study, a total of 100 ground beef samples purchased at different butchers' shops and supermarkets in Ankara including 50 samples obtained from butchers' shops and 50 samples obtained from supermarkets, were analysed ...
Determination of contamination sources during the manufacturing of yoghurt
(Scientific Technical Research Council Turkey, 2004)
This study aimed to investigate the critical control points for the contamination in a factory experiencing a problem with coliform bacteria and Escherichia coli, and to prevent economic losses and also to protect public ...
Survival of Escherichia coli O157 : H7 in the processing and post-processing stages of acidophilus yogurt
(Blackwell Publishing Ltd, 2004)
In this study the survival of Escherichia coli O157:H7 in the production process of acidophilus yogurt was examined and compared with traditional yogurt. Milk was inoculated with different doses of E. coli O157:H7 (10(2), ...
Probiotic white cheese with Lactobacillus acidophilus
(Elsevier Sci Ltd, 2004)
The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus ...
The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation
(Blackwell Publishing Ltd, 2003)
Sardines (Sardina pichardus) were vacuum packaged in polyethylene bags, and irradiated at 1, 2 and 3 kGy doses in a Co-60 delta-irradiator. The unirradiated and irradiated samples were stored at 2 +/- 1 degreesC. Microbiological ...
Investigation and prevention of blown pack spoilage of vacuum-packed traditional kashar cheese
(Dairy Industry Assoc Australia, 2003)
A study was conducted to determine the cause of blown pack spoilage of vacuum-packed traditional kashar cheese. A total of 138 samples consisting of unscalded curds, scalded curds, vacuum-packed kashar cheese ready for ...