Microbiological changes throughout ripening of Keş cheese
Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also deter...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2018-03-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773783_Microbiological_changes_throughout_ripening_of_Ke_cheese_en.pdf |