The effects of some starter cultures on the properties of Turkish White cheese

International Journal of Dairy Technology

Volumn 56, Issue 4, 2003, Pages 215-218

  Daǧdemir, Elif ^a   Celik, Serafettin ^b   Ozdemir, Salih ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b HARRAN UNIVERSITY   (Turkey)

Author keywords

Commercial starter culture; Composition; Ripening; White cheese

Indexed keywords

ACIDITY; ARTICLE; CATTLE; CHEESEMAKING; FAT CONTENT; FOOD COMPOSITION; FOOD INDUSTRY; MILK; PRIORITY JOURNAL; PROTEIN CONTENT; SOLID STATE; STARTER CULTURE; TEMPERATURE DEPENDENCE;

BOS TAURUS; BOVINAE; DAPHNE VIRUS S; FRAXINUS;

EID: 0344014235     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00103.x     Document Type: Article

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