Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages

by Oktay Yerlikaya
Published 2014-11-01

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks

by Oktay Yerlikaya
Published 2014-06-01

Effects of added caper on some physicochemical properties of White Cheese

by Oktay Yerlikaya, Cem Karagozlu
Published 2014-03-01

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

by Oktay Yerlikaya, Elif Ozer
Published 2014-09-01

Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

by Merve ACU, Ozer KINIK, Oktay YERLIKAYA

Peyniraltı Suyunun Fonksiyonel Özellikleri ve Peyniraltı Suyu Kullanılarak Üretilen Yeni Nesil Süt Ürünleri

by Oktay Yerlikaya, Özer Kınık, Necati Akbulut
Published 2015-02-01

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

by Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik
Published 2020-01-01

Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp.

by Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya
Published 2010-09-01