Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

Food Control

Volumn 19, Issue 3, 2008, Pages 278-285

  Atasoy, A Ferit ^a   Yetişmeyen, Atilla ^b   Türkoǧlu, Hüseyin ^a   Özer, Barbaros ^a  

^a HARRAN UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Heat treatment; Starter culture; Urfa cheese

Indexed keywords

BOVINAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 35348904440     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.04.004     Document Type: Article

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