检索结果-南通市图书馆

Production of Afyon Kaymak with Traditional and Technological Methods

Journal of Food Science and Engineering 2014年第3期4卷 115-119页

作者： goekhan akarca oktay tomar abdullah caglar Department of Food Engineering Faculty of Engineering University of Afyon Kocatepe Afyonkarahisar 03100 Turkey

Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.

关键词： Milk cream kaymak buffalo Afyon cow quality.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Chemical and Microbiological Properties of Karinyagi （Butter Stored in Rumen） Consumed in Turkey

引用

Journal of Food Science and Engineering 2015年第1期5卷 37-43页

作者： Gokhan akarca abdullah caglar oktay tomar Department of Food Engineering Faculty of Engineering University of Afyon Kocatepe Afyonkarahisar 03100 Turkey

In this study, moisture content, peroxide and free fatty acid values and microbial counts of 30 Karinyagi samples taken from different retail markets in Afyonkarahisar province have been investigated. The average moisture content of Karinyagi samples was found to be 17.64%. The average peroxide values of the samples was found 2.33 meq O2/kg fat. Free fatty acid values of samples ranged at 2.2-5.2 mg NaOH/g fat and the average acidity value was found to be 3.43 mg NaOH/g fat. Total aerobic mesophilic bacteria, yeast/mould, coliform group and Micrococcus/Staphylococcus counts of Karinyagi samples were 5.59, 5.54, 2.56, 1.24 log CFU/g fat, respectively.

关键词： Butter Karinyagi peroxide value quality.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：