The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 494-501

  Özer, Barbaros ^a   Kirmaci, Hüseyin A ^b   Hayaloglu, Ali A ^c   Akçelik, Mustafa ^d   Akkoç, Nefise ^d  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b HARRAN UNIVERSITY   (Turkey)

^c INONU UNIVERSITY   (Turkey)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

Flavour; Free fatty acids; Lactococci; White brined cheese; Wild type

Indexed keywords

LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 80054037654     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00683.x     Document Type: Article

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