Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese

Bakırcı İ., Kavaz A., Macit E.

African Journal of Biotechnology, vol.10, no.56, pp.11925-11931, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 56
  • Publication Date: 2011
  • Journal Name: African Journal of Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Pollution Abstracts, Veterinary Science Database
  • Page Numbers: pp.11925-11931
  • Keywords: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis, SENSORY PROPERTIES, STARTER CULTURES, ACID BACTERIA, SALT, PROTEOLYSIS, LIPOLYSIS, SUBSTITUTION, MILK
  • Ataturk University Affiliated: Yes