Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

Dairy Science and Technology

Volumn 90, Issue 1, 2010, Pages 99-109

  Hayaloglu, Ali A ^a   Deegan, Kevin C ^b,c   McSweeney, Paul L H ^b  

^a INONU UNIVERSITY   (Turkey)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Malatya cheese; Pasteurization; Proteolysis; Raw milk; Scalding

Indexed keywords

EID: 77950682480     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009052     Document Type: Article

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