The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese-Reference-Cited by-同舟云学术

The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese

Published:2019-01-21 Issue:3 Volume:56 Page:1202-1211
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Özer Elif^ORCID,Kesenkaş Harun^ORCID

Funder

Ege Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03583-2.pdf

Reference35 articles.

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2. Alvarado Gamboa JG, Rojas Almaraz D, Ramon Canul LG, Ramirez Rivera EJ (2013) Determination of the quality of cheese “Chihuahua” type: sensory and physicochemical approaches. Emir J Food Agric 25:409–417. https://doi.org/10.9755/ejfa.v25i6.12496

3. Anar S, Şen MKC (1991) Determination of microbiological and chemical properties of Mihaliç cheese presented for consumption in Bursa. Uludağ Uni J Fac Vet Med 10:12–13

4. Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM (2001) Recent Advances in Cheese Microbiology. Int Dairy J 11:259–274. https://doi.org/10.1016/S0958-6946(97)00015-0

5. Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S, Duboz G (1997) Ripening and quality of Swiss-type cheese made from raw, pasteurized and microfiltered milk. Int Dairy J 7:311–323. https://doi.org/10.1016/S0958-6946(97)00150

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