… readily transferred and immediately used in a working plant. … Turkish cheese and is a major
component of the Turkish diet. … was to investigate the effect of cream homogenization on the …

… production with improved textural and organoleptic quality as … pasteurized low fat cream
(from Danone Dairy pars factory, … also with liquid components of the cream created a network …

… reduce fat content of ice cream by using fat replacers or components imitating fat. However,
… about 6% increase in overrun value. A study conducted to analyze the effect of GT on textural …

… increase in the thixotropic effect with increasing BSG content may be due to physical interactions
occurring between the constituents … of milk proteins are improved with the complexation …

… the characteristics of whose components play important roles … Raw milk and cream were
purchased from a local dairy plant … improving the qualitative properties of low-fat whipped cream…

… food ingredients, the acid whey generated cream cheese … Therefore, the objective of this
study was to examine the effect … It was noted that according to our finding an increase in the …

… A significant increase in the ice cream mixture viscosity was observed with the addition of …
elements and the relationships between them. The fat component (9-12 %) in the ice cream …

… , determining the effect of two types of plant biological preparations (conditional names were
"Biosvit" and "Megasvit") on changes in the protein component of a low-fat cheese. Plant bio…

… ideal proportion of ingredients for best quality product with … fat free DM content in low-fat
cream by increasing it within the … in low fat cream and they do not have an adverse effect on the …

… and key role of fat in improving the texture and flavour of ice cream, removal or reduction of
… at pilot plant scale (25 kg). Based on the treatments, the ingredients of the ice creams were …