Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems von Kırmacı, H.A., Hayaloğlu, A.A., Özer, H.B., Atasoy, A.F., Türkoğlu, H.

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Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk von Kırmacı, H.A., Hayaloğlu, A.A., Özer, H.B., Atasoy, A.F., Levent, O.

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Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk von Atasoy, A. Ferit, Yetişmeyen, Atilla, Türkoğlu, Hüseyin, Özer, Barbaros

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Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes von Guler-Akin, M.B, Akin, M.S, Atasoy, A.F, Kirmaci, H. Avni, Eren-Karahan, L

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effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese von Ozer, H.B, Uraz, G, Beyzi-Yilmaz, E, Atasoy, A.F

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