Browsing by Author "Ayvaz, Huseyin/0000-0001-9705-6921"

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Infrared spectroscopy combined with chemometrics as a convenient method to detect adulterations in cooking/stretching process in commercial cheese

Ozturk, Mustafa; Dogan, Muhammed Ali; Menevseoglu, Ahmed; Ayvaz, Huseyin (2022)

Stretching and kneading of the curd during fresh Kashar cheese manufacturing must take place in hot water; dry cooking/stretching of the curd with the assistance of emulsifying salts is not allowed. However, some producers ...