Now showing items 1-1 of 1
Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region
(Cambridge University Press, 2005-02)
Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh ...