Genelleştirilmiş Fibonacci Çizgelerin Bazı Özellikleri

Akyar, Handan; Akyar, Emrah

doi:10.19113/sdufbed.96828

Cited by 1 publication

(2 citation statements)

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“…Due to the high-water content of yoghurt, which is widely consumed around the world, its durability and shelf life are short (Kırdar and Gün, 2007). From past till now, many methods have been applied to increase the shelf life and durability of yoghurt (Sömer, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Determination of Chemical and Microbiological Quality of Strained Yoghurt Samples Marketed in Aydın Province

GÜLLÜ,

BEYAZ,

DEMİRPENÇE

2023

Animal Health Production and Hygiene

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In this study, 60 strained yoghurt samples, including 30 public bazaar and 30 dairy-markets were examined in terms of chemical and microbiological properties. According to chemical analysis of bazaar samples, average levels of pH, acidity, fat, protein, salt, starch presence, total solid and ash are determined; 3.94, 2.19% (LA), 8.09%, 11.21%, 1.83%, 21.74%, 0.71%, respectively. The average levels of given elements above in samples gathered from dairy stores are determined; 3.94, 1.86% (LA), 9.47%, 11.95%, 1.81%, 23.26%, 0.71%, respectively. No presence of starch was found in any of the samples. The chemical analysis results of the strained yoghurt samples were determined in accordance with the values specified in Turkish Food Codex except for the amount of fat analysis gave a result over the specified value. Coliform bacteria level was determined

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Section: Introductionmentioning

confidence: 99%

“…From past till now, many methods have been applied to increase the shelf life and durability of yoghurt (Sömer, 2013). Removing most of the water in yoghurt is among the known and commonly used methods (Kırdar and Gün, 2007).…”

Section: Introductionmentioning

confidence: 99%