Compositional, biochemical and textural changes during ripening of T ulum cheese made with different coagulants

In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets ( Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids ( FFA s) were detected in the che...

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Veröffentlicht in:	International journal of dairy technology 2014-08, Vol.67 (3), p.373-383
Hauptverfasser:	Şengül, Mustafa, Erkaya, Tuba, Dervişoğlu, Muhammet, Aydemir, Oğuz, Gül, Osman
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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