The effects of the pastörization temperature on quality of the white cheese production

The effects of the pastörization temperature on quality of the white cheese production

The aim of the study was to determine the effects of different heat treatments on chemical, microbiological and sensory properties of white pickled cheese. Three different heat treatments were applied. These were, 15 min. at 65°C (Type I), 10 min. at 75°C (Type II) and 5 min. at 85°C (Type III). The...

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Bibliographic Details
Main Authors: Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Semra Kayaardı, Ümit Gürbüz
Format: Article
Language:English
Published: Selcuk University Press
Series:Eurasian Journal of Veterinary Sciences
Subjects:
white cheese
production techniques
quality
Online Access:http://eurasianjvetsci.org/pdf.php3?id=444
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