Publications by authors named "Tansu Taspinar"
Article Synopsis
- - The study aimed to create a new type of cheese, called "Ewiss cheese" (EC), using sheep milk while employing traditional Swiss cheese technology, producing two variations with raw milk (RM) and pasteurized milk (PM).
- - Microbiological analyses showed no significant differences in lactic acid bacteria between the RM-EC and PM-EC, with both types having mainly mesophilic LAB cocci initially, but shifting to LAB rods after 9 months of ripening.
- - The resulting cheeses had different textural properties and compositions—RM-EC had higher protein and lactic acid content, while PM-EC had more propionic acid, and both emitted 46 diverse volatile compounds.
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content.
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