Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Journal of Dairy Science

Volumn 94, Issue 9, 2011, Pages 4300-4312

  Ercan, D ^a   Korel, F ^a   Karagul Yuceer Y ^b   Kinik, O ^c  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^c EGE UNIVERSITY   (Turkey)

Author keywords

Odor; Sensory profile; Sepet cheese; Texture

Indexed keywords

MILK PROTEIN; VOLATILE FATTY ACID;

ADHESION; ARTICLE; CHEESE; FOOD HANDLING; HARDNESS; STANDARD; TASTE; TURKEY (REPUBLIC);

ADHESIVENESS; CHEESE; FATTY ACIDS, VOLATILE; FOOD HANDLING; HARDNESS; MILK PROTEINS; TASTE; TURKEY;

ANIMALIA;

EID: 80051778369     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3941     Document Type: Article

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