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An approach to the microbiological risk ranking of cheeses
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THE EFFECT OF PACKAGING METHODS AND STORAGE TEMPERATURES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MALATYA CHEESE
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar and Milna Tudor Kalit Fermentation 10(8) 404 (2024) https://doi.org/10.3390/fermentation10080404
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio and Luca Settanni International Journal of Food Microbiology 410 110481 (2024) https://doi.org/10.1016/j.ijfoodmicro.2023.110481
Barbaros Özer, Şebnem Ö. Budak and Hamid Ghoddusi 120 (2023) https://doi.org/10.1002/9781119619383.ch8
Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses
Geleneksel Yöntemle Üretilen Malatya Peynirinin Bazı Kimyasal ve Biyokimyasal Özellikleri Üzerine Ambalaj Çeşidi ve Farklı Depolama Koşullarının Etkisi
Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time
Zuzana Lazárková, Tomáš Šopík, Jaroslav Talár, Khatantuul Purevdorj, Richardos Nikolaos Salek, Leona Buňková, Michaela Černíková, Martin Novotný, Vendula Pachlová, Irena Němečková and František Buňka International Dairy Journal 121 105105 (2021) https://doi.org/10.1016/j.idairyj.2021.105105
Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method
Dogan Yasar, Yagmur Erim Kose and Senol Kose Journal of Food Processing and Preservation 45(12) (2021) https://doi.org/10.1111/jfpp.16021
Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
Miroljub Barac, Tanja Vucic, Sladjana Zilic, Mirjana Pesic, Marina Sokovic, Jovana Petrovic, Aleksandar Kostic, Ivana Sredovic Ignjatovic and Danijel Milincic Foods 8(3) 94 (2019) https://doi.org/10.3390/foods8030094
The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic and Danijel Milincic Foods 8(4) 128 (2019) https://doi.org/10.3390/foods8040128
Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture
Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, et al. Ege Üniversitesi Ziraat Fakültesi Dergisi 54(1) 27 (2017) https://doi.org/10.20289/zfdergi.297939
Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic 349 (2017) https://doi.org/10.1002/9781119046165.ch7
Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology
Seda Karasu Yalçin and Z. Yesim Ozbas Global Food Security and Wellness 277 (2017) https://doi.org/10.1007/978-1-4939-6496-3_14
Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon‐Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö 204 (2017) https://doi.org/10.1002/9781119046165.ch2
Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi
Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening
Miroljub Barac, Mirjana Pesic, Slađana Zilic, Milenko Smiljanic, Slađana Stanojevic, Milena Vasic, Sasa Despotovic, Tanja Vucic and Aleksandar Kostic International Journal of Food Science & Technology 51(5) 1140 (2016) https://doi.org/10.1111/ijfs.13091
An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region
Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese
Erhan Sulejmani, Vesna Rafajlovska, Onur Güneşer, Yonca Karagül‐Yüceer and Ali A Hayaloglu International Journal of Dairy Technology 67(4) 584 (2014) https://doi.org/10.1111/1471-0307.12159
Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese
Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould‐ripened variety
Songül Cakmakci, Engin Gundogdu, Ali A. Hayaloglu, Elif Dagdemir, Mustafa Gurses, Bulent Cetin and Deren Tahmas‐Kahyaoglu International Journal of Food Science & Technology 47(11) 2405 (2012) https://doi.org/10.1111/j.1365-2621.2012.03116.x
The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese
Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening
INCIDENCE AND ANTIBIOTIC RESISTANCE OF ESCHERICHIA COLI ISOLATED FROM DIFFERENT KINDS OF CHEESE
TEOMAN ÜNLÜ, AHMET KOLUMAN, ZEYNEP T. BURKAN, ATANUR TEZEL, E. NAZAN AKÇELIK, H. DUYGU ÇALIM and ZAFER ATA Journal of Food Safety 31(1) 54 (2011) https://doi.org/10.1111/j.1745-4565.2010.00266.x
Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese
