Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.contributor.authorSoltani, M.
dc.contributor.authorSaremnezhad, S.
dc.contributor.authorFaraji, A. R.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:50:48Z
dc.date.available2024-08-04T20:50:48Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractWhite-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of cheese compared with its conventional counterpart. On the other hand, increasing demand for healthy and nutritious food products has made food technologists make innovations in the formulations of different white cheese types. This paper reviews differences and similarities between manufacturing processes and the quality properties of white-UF and conventional cheeses. Emphasis is on recent innovations in the field and their effects on different characteristics of these types of cheeses. (c) 2021 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105232
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85118258754en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105232
dc.identifier.urihttps://hdl.handle.net/11616/100290
dc.identifier.volume125en_US
dc.identifier.wosWOS:000715635500006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactobacillus-Acidophilus La-5en_US
dc.subjectUltrafiltered Feta Cheeseen_US
dc.subjectBrined Cheeseen_US
dc.subjectRheological Propertiesen_US
dc.subjectChemical-Compositionen_US
dc.subjectBioactive Peptidesen_US
dc.subjectMicrostructural Propertiesen_US
dc.subjectSensory Characteristicsen_US
dc.subjectRhizomucor-Mieheien_US
dc.subjectFaten_US
dc.titlePerspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration techniqueen_US
dc.typeReview Articleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu