Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese
Author:
Affiliation:
1. Burdur Mehmet Akif Ersoy University, Turkey
2. Akdeniz University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/aabc/v90n4/0001-3765-aabc-201820180310.pdf
Reference49 articles.
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2. The effect of quality properties on Tulum cheese using different package materials;BAYAR N;Afr J Biotechnol,2011
3. The impact of some parameters on volatile compounds in hard type cheeses;BOLTAR I;Croat J Food Sci and Technol,2016
4. Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening;BONTINIS THG;Small Rumin Res,2012
5. Influence of ripening container on the lactic acid bacteria population in Tulum cheese;CAKMAKCI S;World J Microbiol Biotechnol,2008
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