Author/Authors
KESENKAŞ, Harun Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , DİNKÇİ, Nayil Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , KINIK, Özer Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article
Properties of Köy Cheeses Produced In Different Dairies
شماره ركورد
23063
Abstract
Semi-hard and a little salty Köy cheese is usually consumed fresh or unripened in Ödemiş, Tire, Bayındır and Torbalı which are administrative districts of Izmir. In this study Köy cheeses were produced in three dairy plants located in above mentioned districts and, chemical, microbiological and sensory properties of these cheeses were investigated. Proteolysis and lipolysis levels of cheeses were also determined during 90 days of ripening.
From Page
167
NaturalLanguageKeyword
Köy cheese , traditional products , ripening
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
173
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
Link To Document