Physicochemical and microbiological characteristics of Kulek cheese made from raw and heat-treated milk

World Journal of Microbiology and Biotechnology

Volumn 23, Issue 4, 2007, Pages 451-460

  Dervisoglu, M ^a   Aydemir, O ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Heat treatment; Kulek cheese; Ripening; Starter culture

Indexed keywords

BACTERIA; CELL CULTURE; HEAT TREATMENT; MICROBIOLOGY; PROTEOLYSIS;

KULEK CHEESE; TITRATABLE ACIDITY (TA); TOTAL SOLIDS (TS);

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS;

EID: 33947506103     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-006-9246-x     Document Type: Article

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