1. Akin MS, Guler Akin MB (2017) Effects of capsule materials on the textural and sensory characteristics of kashar cheese ripened with encapsulated lipase and protease. Bulg J Agric Sci 23:330–337
2. AOAC (2007) Official methods of analysis. In: Horwitz W, Latimer WG (eds) Association of Official Analytical Chemists International. Maryland, ABD
3. Artes F, Minguez MI, Hornero D (2002) Analysing changes in fruit pigments. In: Macdougall D (ed) Colour in food: improving quality. CRC Press, pp 248–282
4. Avsar YK, Karagul Yuceer Y, Akdemir Evrendilek G, Esturk O (2009). Ekonomik öneme sahip geleneksel peynirlerimizin (Erzincan tulum peyniri, Ezine beyaz peyniri, Kars kaşar peyniri, İzmir tulum peyniri) aroma profilinin belirlenmesi ve orjinalitesinin/kalitesinin belirlenmesinde potansiyel aroma-aktif maddelerin kullanılması. Tubitak Project No. 104-O-530
5. Aydin E, Tarakci Z (2021) Effects of different types of herbs on colour and texture properties of kashar cheese. Food Health 7:120–127. https://doi.org/10.3153/FH21013