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

ŞİMŞEK, Bedia; Sagdic, Osman

doi:10.3136/fstr.16.179

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

Copy For Citation

ŞİMŞEK B., Sagdic O.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.16, no.3, pp.179-184, 2010 (SCI-Expanded)

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.