Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 598-604

  Atasoy, Ahmet Ferit ^a   Türkoǧlu, Hüseyin ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Heat treatment; Lipolysis; Mesophilic and thermophilic lactic cultures; Urfa cheese

Indexed keywords

FATTY ACID; LACTIC ACID;

ARTICLE; CHEESE RIPENING; HEAT TREATMENT; INOCULATION; LIPID COMPOSITION; LIPOLYSIS; MILK; SENSORY EVALUATION; STARTER CULTURE; TURKEY (REPUBLIC);

EID: 43049108761     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.046     Document Type: Article

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