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All issues Lait, 86 1 (2006) 73-81 Article references

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Cited article:

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

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International Dairy Journal 133 105408 (2022)
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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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International Dairy Journal 128 105285 (2022)
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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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Food Science and Technology 40 (4) 877 (2020)
https://doi.org/10.1590/fst.23219

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Barac, Pesic, Zilic, et al.
Foods 8 (4) 128 (2019)
https://doi.org/10.3390/foods8040128

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)
https://doi.org/10.1007/s13197-018-3513-3

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
Journal of Dairy Research 82 (3) 365 (2015)
https://doi.org/10.1017/S0022029915000278

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
Dairy Science & Technology 92 (6) 671 (2012)
https://doi.org/10.1007/s13594-012-0083-4

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

AYNUR G KARAHAN, ARZU KART, AYLIN AKOĞLU and M LüTFü ÇAKMAKÇı
International Journal of Dairy Technology 64 (4) 502 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00718.x

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

IOANNA‐ARETI ASTERI, NANCY KITTAKI and EFFIE TSAKALIDOU
International Journal of Dairy Technology 63 (2) 234 (2010)
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A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

M. Dervisoglu, Z. Tarakci, O. Aydemir, H. Temiz and F. Yazici
International Journal of Food Properties 12 (2) 358 (2009)
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Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

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International Journal of Food Properties 12 (3) 496 (2009)
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Cheeses of Turkey: 2. Varieties ripened under brine

Ali A. Hayaloglu, Barbaros H. Ozer and Patrick F. Fox
Dairy Science and Technology 88 (2) 225 (2008)
https://doi.org/10.1051/dst:2007014