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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=444 |
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