Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Frequently Asked Questions
Frequently Asked Questions
Communities & Collections
Communities & Collections
Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese
Date
2009-08-01
Author
Kayagil, Fulya
Gültekin, Güzin Candan
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
7
views
0
downloads
Four types of Turkish white cheese with good curd and acid formation properties were produced, one by using commercial starter culture and the other three by using different combinations of isolates from traditional cheese with no starters added. The effects of using these combinations on quality were determined. Starter culture combinations did not influence the chemical properties of cheese significantly. However, one cheese type produced from combinations of isolates of rural cheese was found to be comparable to the samples produced from commercial starter cultures in terms of sensory and microbial quality. This combination could have promise for white cheese production.
Subject Keywords
Food Science
,
Process Chemistry and Technology
,
Bioengineering
URI
https://hdl.handle.net/11511/42713
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
DOI
https://doi.org/10.1111/j.1471-0307.2009.00493.x
Collections
Department of Food Engineering, Article