Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening-Reference-Cited by-同舟云学术

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Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening

Published:2013-09-03 Issue:2 Volume:49 Page:435-443
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Oluk Aylin C.¹²,Güven Mehmet²,Hayaloglu Ali A.³

Affiliation:

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

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

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

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference42 articles.

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

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

3. Anonymous 2000 Turkish Food Codex, Raw milk, heat-treated and drinking milk standards 27 37

4. Anonymous 2006 TS 3001 Ankara 9

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3. Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese;Food Science & Nutrition;2023-05-04

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5. The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage;International Dairy Journal;2023-02

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