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Effects of the Use of Cow's and Ewe's Milk and Different Salting Techniques on the Quality Properties of Maraş Cheese

Effects of the Use of Cow's and Ewe's Milk and Different Salting Techniques on the Quality Properties of Maraş Cheese

Turkish Journal of Veterinary and Animal Sciences

1998-Cilt: 23 - Sayı: EK2

213-226

Maraş cheese, chemical quality, organoleptical quality, microbiological quality, cow's milk, ewe's milk, brine, sodium chloride

Maraş cheese, chemical quality, organoleptical quality, microbiological quality, cow's milk, ewe's milk, brine, sodium chloride

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