Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk
Author:
Funder
Harran University Scientific Research Projects Authority
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.942782
Reference37 articles.
1. Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese
2. Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture
3. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content
4. A multiple strain starter for water-buffalo Mozzarella cheese manufacture
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