Lipolysis in Urfa cheese produced from raw and pasteurized goats' and cows' milk with mesophilic or thermophilic cultures during ripening

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 71-78

  Atasoy, Ahmet Ferit ^a   Türkoǧlu, Hüseyin ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Cows' and goats' milk cheese; Free fatty acids; Lipolysis; Pasteurization; Starter cultures; Urfa cheese

Indexed keywords

EID: 60749125738     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.061     Document Type: Article

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