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-Reference-Cited by-同舟云学术

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

Published:2016-01 Issue: Volume:134 Page:65-73
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Cakir Yusuf,Cakmakci Songul,Hayaloglu Ali Adnan

Funder

Atatürk University Research Fund

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference43 articles.

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2. Altug, T., 1993. Duyusal Test Teknikleri. Ege Univ Müh Fak Ders Kitaplari Publication No: 28, p 56, İzmir, Turkey.

3. Anon., 2015. Turkish Food Codex, for Cheese. Number 2015/6. Official Journal, 29261, Ankara, Turkey.

4. Analysis of odor active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;J. Agric. Food Chem.,1995

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