Determination of Fatty Acids and Chemical Characteristics of Cokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria


ŞİMŞEK B., Sagdic O.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.16, no.3, pp.179-184, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.3136/fstr.16.179
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Page Numbers: pp.179-184

Abstract

Cokelek cheese is a very popular dairy product in Turkey. It is produced mainly by boiling of set yoghurt made from cow's milk and then straining in a special cloth bag.