2014•Dairy Science and TechnologyOpen access

Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Didem Şahingil, Ali Adnan Hayaloğlu, Osman Şimşek, Barbaros Özer

Open full text 40 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 40 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Ripening, Starter, Lactobacillus helveticus, Food science, Cheese ripening, Lactococcus lactis, Lactobacillus casei, Chemistry

Back to paper search Browse research topics Original source

Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture — Research Paper | ScholarLens