Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese

International Journal of Dairy Technology

Volumn 64, Issue 3, 2011, Pages 372-379

  Yasar, Kurban ^a   Guzeler, Nuray ^b  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Coagulant; Kashar cheese; Melting; Proteolysis; Ripening; Texture

Indexed keywords

CRYPHONECTRIA PARASITICA; RHIZOMUCOR; RHIZOMUCOR MIEHEI;

EID: 79960350909     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00679.x     Document Type: Article

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