Some Physicochemical Characteristics of Raw Milk of Anatolian Buffaloes
Yazarlar (3)
A. Sahin
Kırşehir Ahi Evran Üniversitesi, Türkiye
Kırşehir Ahi Evran Üniversitesi, Türkiye
Prof. Dr. Arda YILDIRIM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Z. Ulutas
Niğde Ömer Halisdemir University, Türkiye
Niğde Ömer Halisdemir University, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Italian Journal of Food Science (Q4) | ||
| Dergi ISSN | 1120-1770 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2014 |
| Cilt / Sayı / Sayfa | 26 / 4 / 398–404 | DOI | 10.5555/20153027787 |
| Makale Linki | http://www.chiriottieditori.it/en/ijfs-icontents.html | ||
| Özet |
| This research was carried out to determine some constituents and properties of raw milk samples of Anatolian buffaloes. Raw milk samples were collected from the different areas of the Tokat province of Turkey and analyzed for density, acidity, urea, free fatty acids (FFA), citric acid, freezing point (FPD), and pH. Milk samples were collected in February, March, and April 2012. Results of the research showed that the averages of raw milk density, acidity, urea, free fatty acids, citric acid, freezing point degree, and pH were determined as 1029.66 g/cm3, 8.26°SH, 0.047%, 4.78 mmol/10 L, 0.13%, -0.56°C, and 6.56, respectively. As a result, the effects of lactation number, calving age, village, herd, sampling time, and stage of lactation on the determined parameters were found to be statistically significant (P<0.01). |
| Anahtar Kelimeler |
| Acidity | Buffalo milk | Citric acids | Density | Free fatty acids | Freezing point | pH | Urea |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 8 |
| Scopus | 1 |
| Web of Science | 3 |