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

ŞİMŞEK B., Sagdic O.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.16, sa.3, ss.179-184, 2010 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 16 Sayı: 3
Basım Tarihi: 2010
Doi Numarası: 10.3136/fstr.16.179
Dergi Adı: FOOD SCIENCE AND TECHNOLOGY RESEARCH
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.179-184
Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

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.