Farklı nitelikteki koyulaştırılmış sütlerin saklanması sırasında ortaya çıkan değişiklikler üzerine araştırmalar
Başlık çevirisi mevcut değil.
- Tez No: 3465
- Danışmanlar: PROF. DR. HASAN YAYGIN
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1988
- Dil: Türkçe
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Tarım Ürünleri Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 154
Özet
Özet yok.
Özet (Çeviri)
- 126 - Although there had been little change during organoleptic appreciations of sweetened condensed milk sample, it was almost perfect, regarding organoleptic properties, during the five months storage period. As for the sample of concentrated 3heep milk, although there was clotting during sterilization, it had normal points, but when the storage period was increased, it rapidly lost its points. After the fourth month, it was left of the evaluation. - During the storage period, although concentrated milk samples showed some irregular changes in their particles and compounds such as lactose, protein, milk fat, ash quantities and density values, but these changes were oc cured as less to be taken in to account. - During the storage period, an increase in the titration acidity of concentrated milk samples were seen due to the dry-matter. In sweetened condensed milk sample the rise of the asidic ' value of the high ratio sugar level was occured relatively less than in other samples. - During the storage period, the sucrose quantity of sweetened condensed milk sample was determined at approxi mately 42,17 %. The sucrose quantity, which was 42,76 % at the beginning of the storage period, decreased to 41,48 % at the end, by hydrolization of the sucrose. - During the storage period, the general amount of bacteria in sweetened condensed milk sample, became within- 127 - the range of 93.000-108.000 per/ml, due to osmotic pressure created by sugar addition. - During the storage period, the yeast and mould changed within the range of 4500-7200 per/g. in sweetened condensed milk. The reason for these high quantities might be due to the air between the tins ' and the milk samples inside. - During the storage period, the coliform micro-organism in sweetened condensed milk was seen from the beginning and second, third and fifth months. This might have occured from contamination due to unhygienic procedure.- 126 - Although there had been little change during organoleptic appreciations of sweetened condensed milk sample, it was almost perfect, regarding organoleptic properties, during the five months storage period. As for the sample of concentrated 3heep milk, although there was clotting during sterilization, it had normal points, but when the storage period was increased, it rapidly lost its points. After the fourth month, it was left of the evaluation. - During the storage period, although concentrated milk samples showed some irregular changes in their particles and compounds such as lactose, protein, milk fat, ash quantities and density values, but these changes were oc cured as less to be taken in to account. - During the storage period, an increase in the titration acidity of concentrated milk samples were seen due to the dry-matter. In sweetened condensed milk sample the rise of the asidic ' value of the high ratio sugar level was occured relatively less than in other samples. - During the storage period, the sucrose quantity of sweetened condensed milk sample was determined at approxi mately 42,17 %. The sucrose quantity, which was 42,76 % at the beginning of the storage period, decreased to 41,48 % at the end, by hydrolization of the sucrose. - During the storage period, the general amount of bacteria in sweetened condensed milk sample, became within
Benzer Tezler
- Farklı iki teknikle üretilen sprey yağsız süttozlarının bazı nitelikleri üzerine bir araştırma
A Study on some quality characteristics of spray dried skim milk powder produced by two different techincs
ORGUN DEVECİ
Yüksek Lisans
Türkçe
1999
ZiraatAnkara ÜniversitesiSüt Teknolojisi Ana Bilim Dalı
PROF. DR. ATİLLA YETİŞMEYEN
- Farklı oranlarda evaporasyon uygulaması ile aromalı süt reçeli üretimi
Production of flavoured milk jam by evaporation technique with different application ratios
MERYEM MERVE SARI
Yüksek Lisans
Türkçe
2020
ZiraatAnkara ÜniversitesiSüt Teknolojisi Ana Bilim Dalı
PROF. DR. ATİLA YETİŞEMİYEN
- 5 numaralı Konya şer'iye sicili (970-1213 / 1562-1798) değerlendirme ve transkripsiyon
The Konya şer'iye register numbered 5 (970-1213 / 1562-1798) evaluation and transcription
MERVE ARSLAN
- Farklı nitelikteki nokta bulutlarından karayolu geometrisinin çıkarılmasına yönelik bir yaklaşımın geliştirilmesi
Developing an approach to extract road geometry from different type of point clouds
BARIŞ SÜLEYMANOĞLU
Doktora
Türkçe
2023
Jeodezi ve FotogrametriYıldız Teknik ÜniversitesiHarita Mühendisliği Ana Bilim Dalı
PROF. DR. METİN SOYCAN
- Farklı nitelikteki sulama sularının ve yıkama oranlarının pamuk bitkisinin değişik gelişme dönemlerindeki etkilerinin irdelenmesi
The Examination of the effects of different irrigation waterquality and leaching fractions applied in the different growth stages of cotton
BERKANT ÖDEMİŞ
Doktora
Türkçe
2001
ZiraatÇukurova ÜniversitesiTarımsal Yapılar ve Sulama Ana Bilim Dalı
PROF. DR. RIZA KANBER