A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

@inproceedings{Temiz2016ASO,
  title={A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey},
  author={Hasan Temiz and Serdar Kılıç},
  year={2016}
}
Aho cheese, a traditional Turkish dairy product, is commonly produced in the eastern Black Sea region of Anatolia. In this study, 60 samples were collected and some biochemical, microbiological and sensory qualities were investigated. The mean values for dry matter, fat, protein, salt, ash and pH were 45.04, 8.10, 26.50, 9.58, 10.64 g/100 g and 5.07, respectively. Water-soluble nitrogen (WSN), ripening index (WSN, % of TN) and acidity index were 0.59 g/100 g, 14.50% and 4.82 mg KOH/g fat… CONTINUE READING

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