The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek
Çökelek is a type of cheese produced via heating of skimmed buttermilk containing low- or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie. The present study evaluated some of the characteristics of fresh and skin-ripened Çökelek chees...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2018-06-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773652_The_effects_of_ripening_on_some_physicochemical_and_microbiological_characteristics_of_kelek_cheeses_A_market_survey_of_fr_en.pdf |