Now showing items 1-3 of 3
The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions
(Kafkas Üniversitesi, 2017-01)
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and ...
Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific ...
Microbiological quality of artisanal Sepet cheese
Microbial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, ...