Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Author:

Atasoy Ahmet Ferit,Türkoğlu Hüseyin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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2. Changes of free fatty acid content and sensory properties of white pickled cheese during ripening;Akιn;Food Chemistry,2003

3. Atasoy, A.F., Türkoglu, H., & Yetişmeyen, A. (2006). Inek, koyun ve keçi sütünden üretilen Urfa peynir salamuralarunιn bazι kimyasal özellikleri. In Türkiye 9. Gιda Kongresi, 24–26 May 2006, Bolu (pp. 537–540).

4. Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese;Azarnia;International Dairy Journal,1997

5. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk;Beuvier;International Dairy Journal,1997

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