The effects of beeswax coating on quality of Kashar cheese during ripening

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2582-2589

  Yilmaz, Firat ^a   Dagdemir, Elif ^b  

^a Ardahan Vocational High School   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Beeswax; Coating; Kashar cheese; Ripening

Indexed keywords

BEESWAX; CRUST LAYER; DIFFERENT THICKNESS; DOUBLE LAYERS; DRY MATTERS; LOGARITHMIC UNITS; MESOPHILIC BACTERIA; MICROBIOLOGICAL ANALYSIS; MOISTURE LOSS; PROTEIN CONTENTS; RIPENING; S. AUREUS; SENSORY ANALYSIS; SENSORY PROPERTIES; SINGLE LAYER; STORAGE PERIODS;

AEROBIC BACTERIA; COATINGS; COLIFORM BACTERIA; PACKAGING MATERIALS; WAXES;

CHEESES;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS;

EID: 84869085696     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03137.x     Document Type: Article

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