Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening-Reference-Cited by-同舟云学术

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Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening

Published:2014-03-17 Issue:2 Volume:67 Page:265-276
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Oluk Aylin C¹²,Guven Mehmet²,Hayaloglu Ali Adnan³

Affiliation:

1. Ministry of Food; Agriculture and Livestock; Alata Horticultural Research Station; 33740 Mersin Turkey

2. Department of Food Engineering; Faculty of Agriculture; Cukurova University; 01330 Adana Turkey

3. Department of Food Engineering; Faculty of Engineering; Inonu University; 44280 Malatya Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference43 articles.

1. Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures;Ahmed;LWT-Food Science and Technology,2005

2. The production of low fat Cheddar-type cheese;Banks;International Journal of Dairy Technology,1989

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1. Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening;Food Research International;2022-12

2. The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese;Mljekarstvo;2022-10-06

3. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese;Fermentation;2020-09-28

4. Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese;Foods;2020-07-30

5. The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese;International Journal of Dairy Technology;2018-12-17

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