Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk

SIMSEK B; SAGDIC O

doi:10.9775/kvfd.2011.5190

This journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2012 , Vol 18 , Issue 2

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Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk

SIMSEK B¹, SAGDIC O¹

DOI : 10.9775/kvfd.2011.5190 Keywords :

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