Determination of Fatty Acids and Chemical Characteristics of Cokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria
FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.16, no.3, pp.179-184, 2010 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 16 Issue: 3
- Publication Date: 2010
- Doi Number: 10.3136/fstr.16.179
- Journal Name: FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.179-184
- Open Archive Collection: AVESIS Open Access Collection
- Yıldız Technical University Affiliated: No
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.