Some properties of urfa cheese (a traditional white‐brined Turkish cheese) produced from bovine and ovine milks (original) (raw)
Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk
Barbaros Özer
Food Control, 2008
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Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)
Barbaros Özer
International Journal of Dairy Technology, 2003
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Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
Tarim Bilimleri
Tarım Bilimleri Dergisi, 2018
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Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage
Mubin Koyuncu
Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020
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Effects of cheese size on composition and proteolysis in goat’s milk cheese
Eva Salazar
Acta Alimentaria, 2012
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Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation
Rosario Ramirez
European Food Research and Technology
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Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk
Golfo Moatsou
International Journal of Dairy Technology, 2001
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Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir
mehmet güven
International Dairy Journal, 2002
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Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems
Hüseyin Türkoğlu
Small Ruminant Research, 2014
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Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening
mehmet güven
Journal of Dairy Science, 2005
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Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
Isam Ahmed
International Journal of Food Science, 2014
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The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese [pdf]
Krzysztof Młynek
Acta Scientiarum Polonorum Technologia Alimentaria
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Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties
Hüseyin Türkoğlu
International Journal of Dairy Technology, 2007
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Changes in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature
Ergin Murat Altuner
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening
Zübeyde Öner
LWT - Food Science and Technology, 2006
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HEALTH STIMULATING PROPERTIES OF THE MOST POPULAR SOFT CHEESE IN EGYPT KARIESH MADE USING SKIMMED MILK UF-RETENTATE AND PROBIOTICS
Ahmed Emam
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Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese
Enver Sulejmani
Journal of Dairy Science, 2014
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Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening
M. Yavarmanesh
International Journal of Dairy Technology, 2013
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Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter
zahra emam-djomeh
Journal of dairy science, 2006
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Proteolysis and texture changes of a spanish soft cheese manufactured with raw ewe milk and vegetable rennet
Joaquin Rodriguez Pinilla
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Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk
Hacene Medjoudj
International Journal of Food Properties, 2017
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Changes on Physicochemical, Lipolysis and Proteolysis of Vacuumpacked Turkish Kashar Cheese During Ripening
Erdogan Kucukoner
Journal of Central European Agriculture, 2006
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Investigation of Some Microbiological and Chemical Properties of Different Cheeses
Ahmet Harmankaya
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 2020
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Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening
Rosario Ramirez
International Journal of Food Science and Technology, 2010
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Comparative study of processed cheese produced from sheep and cow milk
eman farahat
Journal of Food Processing and Preservation, 2020
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The effects of some starter cultures on the properties of Turkish White cheese
salih özdemir
International Journal of Dairy Technology, 2003
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Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk
Erhan Sulejmani
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Lipolysis in Urfa cheese produced from raw and pasteurized goats' and cows' milk with mesophilic or thermophilic cultures during ripening
Hüseyin Türkoğlu
Food Chemistry, 2009
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Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus
mehmet güven
International Dairy Journal, 2004
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Ripening changes of Kashkaval cheese made from cow's milk
M. Omar
Food Chemistry, 1986
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