EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

A study on the composition of whey of Izmir Tulum cheeses produced by adding culture and classical methods






Ege Universitesi Ziraat Fakultesi Dergisi 34(3): 1-7

A study on the composition of whey of Izmir Tulum cheeses produced by adding culture and classical methods

Concentrations of DM, fat, protein and minerals of whey of Izmir Tulum cheese made using starter culture were less than controls.


Accession: 003027948



Related references

The effects of starter culture and commercial enzyme on ripening of Izmir Tulum cheese. Ege Universitesi Ziraat Fakultesi Dergisi 37(1): 73-80, 2000

Proteolytic and lipolytic composition of Tulum cheeses. Milchwissenschaft 58(9/10): 502-505, 2003

Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey. International Journal of Food Microbiology 85(1/2): 83-85, 2003

The effect of adding milk on the recovery of proteins from whey and on the quality of the whey cheese produced. Deltio Ethnikes Epitropes Galaktos Ellados 2(1): 50-62, 1985

Study on composition of Nepalese cheeses, yak milk and yak cheese whey. Milk Science 46(2): 95-102, 1997

Study of fatty acid composition of pickled cheeses produced in the Georgian SSR. Intensifikatsiya Proizvodstva i Uluchshenie Kachestva Natural' nykh Syrov: 386-388, 1974

Studies on the groups of microorganisms involved in the ripening of Izmir Tulum cheese. Ege Universitesi Ziraat Fakultesi Dergisi 29(2-3): 71-78, 1992

Composition of artisanal and semi-artisanal cheeses in the principality of Asturias: II. Cheeses produced in the councils of Penamellara Baja and Penamellera alta. Alimentaria 29(238): 31-33, 1992

Determination of some properties of Turkish Tulum cheeses. Milchwissenschaft 58(3/4): 152-154, 2003

Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey. Small Ruminant Research 105(1-3): 0-0, 2012