Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants-Reference-Cited by-同舟云学术

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Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Published:2014-03-17 Issue:3 Volume:67 Page:373-383
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Şengül Mustafa¹,Erkaya Tuba¹,Dervişoğlu Muhammet²,Aydemir Oğuz³,Gül Osman⁴

Affiliation:

1. Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey

2. Department of Food Engineering; Faculty of Engineering; Ondokuz Mayıs University; 55139 Samsun Turkey

3. Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; 18100 Çankırı Turkey

4. Vocational Collage of Yesilyurt Demir Celik; Ondokuz Mayıs University; 55139 Samsun Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference50 articles.

1. Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?;Agboola;LWT - Food Science and Technology,2009

2. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

3. Texture of cheddar cheese as influenced by fat reduction;Bryant;Journal of Food Science,1995

4. Effect of hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese;Calvo;Food Chemistry,2007

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1. Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk;International Dairy Journal;2024-03

2. Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening;Journal of Central European Agriculture;2024

3. Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma;Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi;2023-12-30

4. Advances in research on calf rennet substitutes and their effects on cheese quality;Food Research International;2021-11

5. Biochemical changes during ripening of cheeses in an animal skin;Mljekarstvo;2020-09-22

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