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

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ŞİMŞEK B., Sagdic O.

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

  • 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
  • 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.