Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 387-396

  Kayagil, Fulya ^a   Candan, Gurakan ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Lactic acid bacteria; Starter culture; White brined cheese

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 67949094279     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00493.x     Document Type: Article

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