SIMSEK B, SAGDIC O. 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. Kafkas Univ Vet Fak Derg, 18 (2): 177-183, 2012. DOI: 10.9775/kvfd.2011.5190