Some characteristics of erzincan tulum cheese produced using different probiotic cultures and packaging material
In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the samples were e...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kafkas University, Faculty of Veterinary Medicine
2018-06-01
|
| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=2385 |