Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids...

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Bibliographic Details
Main Authors: OGUZ GURSOY, AHMET KÜÇÜKÇETİN, ÖZGE GÖKÇE, FİRUZE ERGİN, KÜBRA KOCATÜRK
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2018-10-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
traditional cheese
goat’s skin bag
Tulum
volatile composition
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005016105&lng=en&tlng=en

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