Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening

Journal of Dairy Science

Volumn 88, Issue 10, 2005, Pages 3460-3474

  Hayaloglu, A A ^a   Guven, M ^b   Fox, P F ^c   McSweeney, P L H ^c  

^a INONU UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Lactococcus; Ripening; Starter; White cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 27744527514     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73030-7     Document Type: Article

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