More than ten types of Tulum cheese are produced in Turkey. Tulum cheese has a white or
cream color, a high fat content, a crumbly semi-hard texture and a buttery pungent flavour …

This article reports our investigation on the effect of cassava varieties on the
physicochemical and functional properties of sour starches. There were significant …

The objective of the present study was to investigate the influence of container material
(plastic or goat-skin bag) on the growth of lactic acid bacteria in Tulum cheese during 9 …

Childhood energy malnutrition that appears in the weaning age is caused by insufficient
energy intake due to a lack of certain macronutrients such as proteins and lipids. One of the …

The fresh Tulum cheese was manufactured and then ripened at 10±2° C for 3 months.
Isolation and identification of lactic acid bacteria (LAB) was carried out during the ripening …

Bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft
cheese Page 1 African Journal of Biotechnology Vol. 6 (22), pp. 2616-2619, 19 November …

Bacterial and fungal diversities of 24 mould‐ripened cheeses originating from Konya‐
Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus …

The lactic acid bacteria (LAB) prevalence and dynamics of goatskin Tulum cheese produced
in mountainous region of Karaman province of Turkey throughout 180 days of ripening were …

Özet Bu çalışmada inek, koyun, keçi sütleri ve bu sütlerden hazırlanan karışımlar
kullanılarak tulum peyniri üretilmiştir. Üretimde iki farklı metot kullanılmıştır. Birinci metotta …

Yapılan bu çalışmanın ilk bölümünde Afyonkarahisar'da 3 farklı tulum peyniri üreticisine
geleneksel metotla imal ettirilen Afyon Tulum peyniri örneği (A, B, C grubu) ve AK Ü …