In this study, variations in basic chemical constitutes, organic acids (OAs), free amino acids
(FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in …

Erzincan Tulum cheese with its characteristic taste and aroma is one of the most preferred
traditional cheese varieties are those from Turkey. Physical, chemical and microbiological …

This study aims to determine the effects of the autochthonous probiotic bacteria
Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis …

The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on
its microbiological, chemical and proteolysis properties during ripening were investigated …

Calabrian Provola cheese is typically manufactured in the Southern Italy. The request of a
more suitable expansion in the national market has promoted this research, based on the …

The main purpose of this study was to determine proteolysis model and peptide diverseness
of goat skin Tulum cheese using sodium dodecyl sulfate-polyacrylamide gel electrophoresis …

In this study the effects of different packaging materials on Tulum cheese made with cloth,
stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable …

In this research, Tulum cheeses were manufactured from raw (R, RM, RT, and RMT
samples) and pasteurized Akkaraman sheep milk cheeses (P and PM samples). Tulum …

Sažetak Karin Kaymagi is a type of Tulum cheese traditionally produced from sheep milk
and ripened in tripe following the addition of cream to the curd. In this study, it was …

Bu çalışmada, çiğ sütten taze koyun ve inek peynirleri üretilmiş ve bu peynirler belli
oranlarda karıştırılarak ve tuzlanarak koyun işkembesinin kurutulmasıyla elde edilen …