review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufact...

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Veröffentlicht in:	International journal of dairy technology 2009-08, Vol.62 (3), p.354-360
Hauptverfasser:	TARAKCI, ZEKAI, TEMIZ, HASAN
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Allium Allium sativum Antimicrobial agents Antimicrobial properties Biochemistry Biological and medical sciences Chaerophyllum Cheese Cheese industry Chemistry Consumption Dairy products Flavours Food industries Food microbiology Food science Fundamental and applied biological sciences. Psychology Garlic Herbs Industrial development Lipolysis Mentha Milk and cheese industries. Ice creams Otlu (herby) cheese Proteolysis Ripening Silene vulgaris Studies Thymus
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