Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening-Reference-Cited by-同舟云学术

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Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

Published:2015-08-27 Issue:2 Volume:69 Page:243-253
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Eroglu Ali¹,Toker Omer Said²,Dogan Mahmut³⁴

Affiliation:

1. Engineering Faculty; Food Engineering Department; Tunceli University; 62000 Tunceli Turkey

2. Chemical and Metallurgical Engineering Faculty; Food Engineering Department; Yildiz Technical University; 34210 Istanbul Turkey

3. Engineering Faculty; Food Engineering Department; Erciyes University; 38039 Kayseri Turkey

4. TAGEM Food Analysis Center Co; Erciyes University Science and Technology Park; 38039 Kayseri Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference48 articles.

1. Studies on determination of fatty acid composition in various cheese types in Izmir market;Akalin;Gida,1998

2. Texture and flavour development in Ras cheese made from raw and pasteurised milk;Awad;Food Chemistry,2006

3. Texture profile analysis;Bourne;Food Technology,1978

4. Physics and Texture

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