The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse
In this study, addition of starter culture in traditional Ivriz cheese production and the effects of its on chemical, microbiological and sensory quality characteristics of the cheese during ripening period. Two groups of cheese were produced. Samples of group A cultured and samples of B were tradit...
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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=356 |
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