Investigations were conducted into the effects of different salt varieties and honey addition
on the physicochemical characteristics, cholesterol oxidation products, microbiological …

Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey,
and is generally made from sheep milk. The biogenic amines and organic acids content …

Turkish White Cheese (TWC), manufactured from pasteurized cows' milk, was ripened over
90 days at 4° C, and proteolytical, chemical, textural, and sensorial changes were …

Large amplitude oscillatory shear stress (LAOStress) was used to study the nonlinear
rheological properties of Afuega'l Pitu (PDO) cheese atroncau blancu and roxu, a Spanish …

Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of
ripening. Urea‐polyacrylamide gel electrophoresis of pH 4.6‐insoluble fractions of cheese …

The traditional Van herby cheese incorporates herbs mainly consisting of Allium species as
antimicrobial and flavouring aids. The total antioxidant capacities of 16 different herbs (8 …

The use of a freeze-dried Tibetan kefir co-culture as a starter for production of Camembert-
type cheese was investigated. Maturation of produced cheese was monitored for 35 days …

The physiochemical characteristics, microstructure and texture of Lighvan cheese were
investigated over a 90‐day ripening period. The moisture content of the cheese decreased …

Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese—
a hard cheese—is frequently contaminated with mould. Potassium sorbate can be used for …

The ethanol content and esterase and alcohol acyltransferase activities are the limiting
factors in the synthesis of ethyl esters in Camembert-type cheeses. This study aimed to …