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Cited article:

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Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses

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Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

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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
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Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Mostafa Soltani, Didem Sahingil, Yasemin Gokce and Ali A. Hayaloglu
Journal of Food Science and Technology 56 (2) 589 (2019)

The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

Mostafa Soltani, Nuray Guzeler and Ali A Hayaloglu
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Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening

A. A. Hayaloglu, N. Bansal and P. L. H. McSweeney
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Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

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The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese

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A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

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Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

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Cheeses of Turkey: 2. Varieties ripened under brine

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