Effects of starter culture types and different temperatures treatments on physicochemical, microbiological and sensory characteristics, and fattty acid compositions of Çökelek cheese made from goat milk;Keçi sütünden üretilen Çökelek peynirinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri ile yaǧ asidi kompozisyonu üzerine, laktik starter kültür tipi ve farklı sıcaklık uygulamanın etkisi

Kafkas Universitesi Veteriner Fakultesi Dergisi

Volumn 18, Issue 2, 2012, Pages 177-183

  Şimşek, Bedia ^a   Saǧdiç, Osman ^b  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

kelek cheese; Goat milk; Lactobacillus helveticus; Yogurt starter cultures

Indexed keywords

CAPRA HIRCUS; LACTOBACILLUS HELVETICUS;

EID: 84856795616     PISSN: 13006045     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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