摘要 : The effect of heat treatment and commercial starter culture utilization on the physicochemical and microbiological properties of Kulek cheese made from raw milk with or without starter culture and heated milk with starter culture ... 展开
作者 | Dervisoglu M Aydemir O |
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作者单位 | |
期刊名称 | 《World Journal of Microbiology & Biotechnology》 |
总页数 | 10 |
语种/中图分类号 | 英语 / Q93 |
关键词 | bacterial count cheese quality cheese ripening cheese starters cheesemaking cheeses coliform count fat food quality food safety heat treatment lactic acid bacteria milk products physicochemical properties raw milk salt titratable acidity total solids |
馆藏号 | N2008EPST0007783 |