Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

Author:

Atasoy A. Ferit,Yetişmeyen Atilla,Türkoğlu Hüseyin,Özer Barbaros

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. Study of methods to routinely monitor heat load to cheese milk;Ardö;International Dairy Journal,1999

2. Atasoy, A. F. (1999). A study on the determination of level of proteolysis in Urfa cheese sold in local markets. MSc Thesis. Harran University, Institute of Natural and Applied Sciences, Sanliurfa.

3. Atasoy, F., Özer, B., & Türkoglu, H. (2003). Ripening and textural properties of UF and traditional Urfa cheese produced from raw and pasteurised bovine milk. 3th GAP Agriculture Congress, Sanlıurfa, Turkey, October 2–3, 2003. Harran University.

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

5. Heat treatment of cheese milk: Effect on proteolysis during cheese ripening;Benfeldt;International Dairy Journal,2001

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