Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)-Reference-Cited by-同舟云学术

Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)

Published:2018-02-07 Issue:4 Volume:55 Page:1435-1443
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Çakır Yusuf,Çakmakçı Songül

Funder

Atatürk Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3058-5/fulltext.html

Reference36 articles.

1. Anonymous (2015) Turkish food codex, for cheese. Number 2015/6. Official Journal, 29261, Ankara, Turkey

2. AOAC (1995) Official methods of analysis, vol 2, 16th edn. AOAC International, Arlington, pp 503–515

3. Cakir Y, Cakmakci S, Hayaloglu AA (2016) The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk. Small Ruminant Res 134:65–73. https://doi.org/10.1016/j.smallrumres.2015.12.004

4. Çakmakçı S (2011) Türkiye Peynirleri (Cheeses of Turkey) (19. Bölüm: 585–614). In: Peynir Biliminin Temelleri. (Editörler: AA. Hayaloğlu ve B. Özer), ISBN: 978-605-87976-1-1, SİDAS Medya Ltd. Şti., İzmir, 643 s (in Turkish)

5. Çakmakçı S, Çakır Y (2011) Black cumin (Nigella sativa L.): composition, its use in food industry and health effects. Academic Food J 9(3):61–69

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