The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese

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The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese

dc.contributor.buuauthor	Aydınol, Pınar
dc.contributor.buuauthor	Özcan, Tülay
dc.contributor.department	Mustafakemalpaşa Meslek Yüksekokulu
dc.contributor.department	Ziraat Fakültesi
dc.contributor.department	Gıda Mühendisliği Bölümü
dc.contributor.researcherid	AAG-8194-2021
dc.contributor.scopusid	48361146600
dc.contributor.scopusid	25926089700
dc.date.accessioned	2022-12-18T11:27:09Z
dc.date.available	2022-12-18T11:27:09Z
dc.date.issued	2013-04-19
dc.description	Bu çalışma, Uludağ Üniversitesi Fen Bilimleri Enstitüsünde Tülay Özcan'ın danışmanlığında Pınar Aydınol tarafından yazılan "Farklı dumanlama tekniklerinin Füme Çerkez peynirinin özellikleri üzerine etkisi" adlı yüksek lisans tezine dayanılarak hazırlanmıştır.
dc.description.abstract	The objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked Circassian cheese. The microbial counts of liquid smoked cheeses were found to be higher than naturally smoked cheeses. It can be concluded that although natural smoke inhibited the growth of micro-organisms more than liquid smoke application, benzo[a]pyrene, an indicator component for polycyclic aromatic hydrocarbons (PAH), was detected on the outer surface of naturally smoked cheeses. Therefore, liquid smoking could be used as an alternative method for smoked Circassian cheese production.
dc.identifier.citation	Aydınol, P. ve Özcan, T. (2013). "The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese". International Journal of Dairy Technology, 66(4), 498-504.
dc.identifier.doi	10.1111/1471-0307.12060
dc.identifier.endpage	504
dc.identifier.issue	4
dc.identifier.scopus	2-s2.0-84885174176
dc.identifier.startpage	498
dc.identifier.uri	https://doi.org/10.1111/1471-0307.12060
dc.identifier.uri	https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12060
dc.identifier.uri	http://hdl.handle.net/11452/29938
dc.identifier.volume	66
dc.identifier.wos	000325360500006
dc.indexed.wos	SCIE
dc.language.iso	en
dc.publisher	Wiley
dc.relation.journal	International Journal of Dairy Technology
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi
dc.relation.tez	Yüksek lisans
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	Food science & technology
dc.subject	Circassian cheese
dc.subject	Smoking
dc.subject	PAH
dc.subject	Benzo[a]pyrene
dc.subject	Foods
dc.subject	Water
dc.subject	Smoking
dc.subject	Polycyclic aromatic-hydrocarbons
dc.subject.scopus	Benzo(B)Fluoranthene; Risk Assessment; Polycyclic Aromatic Hydrocarbons
dc.subject.wos	Food science & technology
dc.title	The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese
dc.type	Article
dc.wos.quartile	Q3
dspace.entity.type	Publication
local.contributor.department	Mustafakemalpaşa Meslek Yüksekokulu
local.contributor.department	Ziraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.at	Scopus
local.indexed.at	WOS