The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.
Yazarlar (2)
Doç. Dr. Asya ÇETİNKAYA
Kafkas Üniversitesi, Türkiye
Fatih Öz
Atatürk Üniversitesi, Türkiye
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Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science Nutrition (Q3) | ||
| Dergi ISSN | 2048-7177 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2020 |
| Cilt / Sayı / Sayfa | 8 / 2 / 915–920 | DOI | 10.1002/fsn3.1370 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1370 | ||
| Özet |
| AbstractIn the present study, it was aimed to support the white cheese structure produced from cow's milk by adding wheat germ and to determine the changes in fatty acids and chemical composition of this additive storage time. The samples were taken on the 1st, 15th, and 30th days of storage, and some chemical properties and fatty acids were analyzed. The use of wheat germ in the production of white cheese had a significant effect (p < .05) on the fat, protein, salt, total acidity (% l.a) and dry matter properties of the cheese. It was determined that the most common fatty acids in the cheese samples were palmitic, oleic, stearic, and myristic acids. Wheat germ is a significant source due to its high protein content. Therefore, it can be expressed as an auxiliary raw material for the development of nutritional and functional properties in cheese production. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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