Yazar "Koçak, Celalettin" için listeleme
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
Atik, Didem Sözeri; Akın, Nihat; Akal, Havva Ceren; Koçak, Celalettin (Elsevier Sci Ltd, 2021)Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum ... -
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
Demirci, Sumeyye; Öztürk, Hale İnci; Atik, Didem Sözeri; Koçak, Celalettin; Demirci, Talha; Akın, Nihat (Springer, 2021)Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the ...