Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

Journal of Dairy Science

Volumn 96, Issue 5, 2013, Pages 2765-2780

  Hayaloglu, A A ^a   Tolu, C ^b   Yasar, K ^c   Sahingil, D ^a  

^a INONU UNIVERSITY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^c OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

Author keywords

Goat cheese; Ripening; Sensory evaluation; Volatile composition

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEESE; FOOD HANDLING; FOOD QUALITY; GOAT; METABOLISM; METHODOLOGY; STANDARD;

ANIMALS; CHEESE; FOOD QUALITY; FOOD TECHNOLOGY; GOATS; VOLATILE ORGANIC COMPOUNDS;

CAPRA HIRCUS;

EID: 84876740635     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6170     Document Type: Article

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