A study on chemical and microbiological properties of kashar cheese produced without using starter culture
<b>Aim:</b> It is aimed to research the change in chemical and microbiological properties of Kashar cheese produced without starter culture during ripening period.<p> <b>Materials and Methods:</b> Fat rate of the raw cow milk was set as 3.0% and was heated to 37I...
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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=1132 |
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