Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk

Author:

Akarca GökhanORCID,Yildirim GamzeORCID

Funder

Afyon Kocatepe Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Aday S, Karagul Yuceer Y (2014) Physicochemical and sensory properties of Mihalic cheese. Int J Food Prop 17(10):2207–2227. https://doi.org/10.1080/10942912.2013.790904

2. Akarca G, Çağlar A, Tomar O (2016) The effects spicing on quality of Mozzarella cheese. Mljekarstvo: Časopis Za Unaprjeđenje Proizvodnje i Prerade Mlijeka 66(2):112–121. https://doi.org/10.15567/mljekarstvo.2016.0203

3. Akbulut Ç (2007) The effect of whey draining pH on some physicochemical and sensory properties of Mozzarella cheese made from water buffalo milk. (Master’s thesis, Ondokuz Mayıs University, Graduate School of Natural and Applied Science, Samsun, Turkey). Retrieved from https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp

4. Angiolillo L, Conte A, Faccia M, Zambrin AV, Del Nobile MA (2014) A new method to produce synbiotic Fiordilatte cheese. Innov Food Sci Emerg Technol 22:180–187. https://doi.org/10.1016/j.ifset.2013.09.010

5. AOAC (2016a) Official methods of analysis. 978.18., 20th edn. Washington

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