Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 625-630

  Milci, S ^a   Goncu, A ^a   Alpkent, Z ^a   Yaygin, H ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Bovine milk; Caprine milk; Characteristics; Halloumi cheese; Ovine milk

Indexed keywords

ACIDITY; BACTERIA; MICROBIOLOGY; OILS AND FATS; PH EFFECTS; PROTEINS; TITRATION;

RIPENING TIME; SENSORY CHARACTERIZATION; SENSORY PROPERTIES; TOTAL SOLIDS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BOVINAE; CAPRA; OVIS; STREPTOCOCCUS;

EID: 19744370578     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.10.009     Document Type: Conference Paper

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