Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

Author:

KAYAGIL FULYA,CANDAN GURAKAN

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference24 articles.

1. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese;Antonsson;Journal of Dairy Research,2002

2. Microbiological and chemical changes observed during ripening of brined white cheese;Berker;Uludağ University Journal of Veterinary Faculty,1988

3. Isolation, characterization and identification of lactobacilli focusing mainly on cheeses and other dairy products;Coeuret;Lait,2003

4. The effects of some starter cultures on the properties of Turkish white cheese;Dağdemir;International Journal of Food Microbiology,2003

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