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THE CHANGES DURING RIPENING OF TULUM CHEESES PRODUCED BY DIFFERENT COAGULATION METHODS FROM GOAT MILK

机译：山羊牛奶不同凝固方法生产的褶皱奶酪的变化

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Hayri Coşkun; Merve Demirtaş;
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1. Lipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripening [J] . Sert D., Akin N., Aktumsek A. Small Ruminant Research . 2014,第2a3期

机译：图卢姆奶酪中的脂解作用是由成熟和巴氏灭菌的山羊奶在成熟过程中产生的
2. Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening [J] . Hale ?nci??ZTüRK, Nihat?AKIN Food Science and Technology (Campinas) . 2018,第4期

机译：土耳其牛和山羊奶图伦奶酪成熟过程中水溶性肽的某些功能比较
3. SOME CHARACTERISTICS OF CIMI TULUM CHEESE FROM PRODUCING GOAT MILK [J] . C. KARAGOZLU, S. KILIC, N. AKBULUT Bulgarian Journal of Agricultural Science . 2009,第4期

机译：山羊奶中CIMI玉米粉干酪的一些特征
4. Goat's Milk Cheese Accelerated Ripening. Compositional Indexes [C] . E. Sendra, J. Saldo, B. Guamis International conference on high pressure bioscience and biotechnology . 1999

机译：山羊的牛奶奶酪加速成熟。组成指标
5. Application of pulsed electric field treated milk on cheese processing: Coagulation properties and flavor development. [D] . Yu, Li Juan. 2009

机译：脉冲电场处理的牛奶在奶酪加工中的应用：混凝特性和风味发展。
6. Some microbiological physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.) [O] . Yusuf Çakır, Songül Çakmakçı 2018

机译：黑孜然（Nigella sativa L.）生产的Erzincan Tulum奶酪的某些微生物学理化和成熟特性
7. Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening [O] . Hale İnci ÖZTÜRK, Nihat AKIN 2017

机译：比较土壤牛和山羊奶Tulum奶酪在成熟过程中的水溶性肽的一些功能

THE CHANGES DURING RIPENING OF TULUM CHEESES PRODUCED BY DIFFERENT COAGULATION METHODS FROM GOAT MILK

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