Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For this purpose, a total of 5 different cheeses...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2023-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/428858 |