Urkek, Bayram

Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (<i>Lavandula angustifolia</i>) essential oil

Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (<i>Menthaspicata</i> L.)

The aroma profile of butter produced using different starter cultures

Determination of Elemental Contents and Microbiological and Chemical Properties of cokelek Cheeses Consumed in Turkey

Comparison of some characteristics of homemade, local and national brands yoghurts

Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk

Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey