Bildiri Listesi

Determination of Flow Factors of Milk Powders Produced from High-Pressure Homogenization Treated Milk Concentrates

Determination of functional characteristics presence of virulence factors and antibiotic resistance of enterococci isolated from Turkish White Cheese

Differentiation of Lactobacillus delbrueckii subsp. bulgaricus A1 and Lactococcus lactis subsp. lactis E9 by their response to several stress factors

Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt

Effects of Sprouted and Un-Sprouted Chickpea Flour on Sourdough Fermentation

ERGENLİK DÖNEMİNDEKİ TÜKETİCİLERİN YOĞURT TÜKETİM ALIŞKANLIKLARI ÜZERİNE BAZI FAKTÖRLERİN ETKİSİNİN BELİRLENMESİ

Examination of functional properities and bioactive peptide contents of Tulum cheese

Formulation of novel culture propagation media with dairy by-products for fermented milk products industry: experiments on yogurt cultures

Fortification of yogurt milk with Oleaster (Elaeagnus angustifolia L. ) flour enanced overall qualty of yogurt

Functional properties of whey proteins

Helal Gıda Kanunları ve Gıda Güvenliği Üzerindeki Potansiyel Etkileri

Kolon kanserinin önlenmesinde probiyotikler

Microbiological properties of whey of Tulum cheeses produced using different milks

Novel technologies for milk processing

Organik Tarım ve Türkiye de Organik Süt Üretim İmkânları

Orta Toroslar Yöresinde Üretilen GelenekselDeri Tulum Peynirlerinin Olgunlaşma SürecindeAroma Profilinin Belirlenmesi

PEYNİR: GELENEKSEL AMBALAJLAMA TEKNOLOJİLERİ VE İNOVATİF YAKLAŞIMLAR

Production of New Functional Probiotic Ice Creams with White and Dark Blue Fruits of Myrtus communis The Comparison of the Physicochemical Sensory and Functional Characteristics and Prebiotic Effects

Revealing the bacterial population in brine belonging to EZINE PDO cheese from a metagenomic perspective

Seasonal Evolution of Somatic Cell Count and Total Bacteria Count of the Cow Milk in Balıkesir Turkey

Tarhana enriched with wheat milling by products

Testing of S. thermophilus isolated and identified from homemade village yoghurts in yoghurt production and monitoring of their physicochemical and textural properties throughout shelf-life

The Effect Of Cooling Conditions After İncubation and Package Size on Physicochemical, Microbiological and Textural Characteristics of Set Yogurt Gel.

The effect of packaging size on gel characteristics of set type yoghurts