Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese

International Journal of Food Science and Technology

Volumn 42, Issue 8, 2007, Pages 930-938

  Hayaloglu, A A ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Beyaz cheese; Brine; Lactococcus; Lipolysis; Nitrogen fractions; Proteolysis; Starter; White cheese

Indexed keywords

LACTOCOCCUS;

EID: 34547174795     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01312.x     Document Type: Article

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