Effect of curd freezing on the physicochemical and microbiological characteristics of Crottin de Chavignol type lactic goat cheese

Milchwissenschaft

Volumn 58, Issue 11-12, 2003, Pages 615-619

  Balkir, Pinar ^a   Öztürk, Gül Figen ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

51 Goat cheese (curd freezing)

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS;

EID: 0344232830     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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