Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Cheeses of Turkey: 1. Varieties ripened in goat-skin bags

Ali A. Hayaloglu, Patrick F. Fox, Mehmet Guven, Songul Cakmakci

Lait, 87 2 (2007) 79-95

Published online: 2007-06-05

DOI: https://doi.org/10.1051/lait:2007006

This article has been cited by the following article(s):

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk

Hacène Medjoudj, Lamia Aouar, Mohammed Nasreddine Zidoune and Ali Adnan Hayaloglu
International Journal of Food Properties 1 (2018)
DOI: 10.1080/10942912.2017.1375515
See this article

Influence of Brine Concentration and Ripening Temperature on Quality of Sharri Cheese

Xhavit Ramadani, Mergim Mestani, Tahire Maloku Gjergji, Tarik Dizdarevic and Ibrahim Mehmeti
International Journal of Dairy Science 12 (5) 310 (2017)
DOI: 10.3923/ijds.2017.310.317
See this article

Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives

A.A. Hayaloglu and Y. Karagul-Yuceer
Small Ruminant Research 101 (1-3) 73 (2011)
DOI: 10.1016/j.smallrumres.2011.09.027
See this article

Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

Fügen Durlu-Özkaya and İlhan Gün
Food and Nutrition Sciences 05 (04) 425 (2014)
DOI: 10.4236/fns.2014.54050
See this article

Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis

Burcin Karabey, Didem Eroglu, Caner Vural, et al.
Journal of Food Science and Technology 55 (3) 956 (2018)
DOI: 10.1007/s13197-017-3003-z
See this article

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

Amarela Terzić-Vidojević, Katarina Veljović, Maja Tolinački, Milica Živković, Jovanka Lukić, Jelena Lozo, Đorđe Fira, Branko Jovčić, Ivana Strahinić, Jelena Begović, Nikola Popović, Marija Miljković, Milan Kojić, Ljubiša Topisirović and Nataša Golić
Food Research International 136 109494 (2020)
DOI: 10.1016/j.foodres.2020.109494
See this article

Chemesthesis

Christopher R. Loss and Ali Bouzari
Chemesthesis 250 (2016)
DOI: 10.1002/9781118951620.ch13
See this article

Cheeses of Turkey: 3. Varieties containing herbs or spices

Ali A. Hayaloglu and Patrick F. Fox
Dairy Science and Technology 88 (2) 245 (2008)
DOI: 10.1051/dst:2007015
See this article

The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening

Omer Faruk Celik and Zekai Tarakci
International Journal of Dairy Technology 70 (4) 583 (2017)
DOI: 10.1111/1471-0307.12377
See this article

Dairy Microbiology and Biochemistry

A Hayaloglu and P McSweeney
Dairy Microbiology and Biochemistry 134 (2014)
DOI: 10.1201/b17297-8
See this article

The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Yusuf Cakir, Songul Cakmakci and Ali Adnan Hayaloglu
Small Ruminant Research 134 65 (2016)
DOI: 10.1016/j.smallrumres.2015.12.004
See this article

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Milna Tudor Kalit, Samir Kalit, Ivančica Delaš, et al.
International Journal of Dairy Technology 67 (2) 255 (2014)
DOI: 10.1111/1471-0307.12117
See this article

Cheese

A. Adnan Hayaloglu
Cheese 997 (2017)
DOI: 10.1016/B978-0-12-417012-4.00039-9
See this article

Global Food Security and Wellness

Seda Karasu Yalçin and Z. Yesim Ozbas
Global Food Security and Wellness 277 (2017)
DOI: 10.1007/978-1-4939-6496-3_14
See this article

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Oktay Tomar, Gökhan Akarca, Veli GÖK and M. Yusuf Çağlar
Journal of Food Science 85 (10) 3134 (2020)
DOI: 10.1111/1750-3841.15404
See this article

Microbial Cultures and Enzymes in Dairy Technology

Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de Vries
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018)
DOI: 10.4018/978-1-5225-5363-2.ch010
See this article

Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Fizikokimyasal ve Duyusal Özellikleri

Aslı Akpınar, Oktay Yerlikaya, Özer Kınık, Harun Raşit Uysal and Figen Korel
Ege Üniversitesi Ziraat Fakültesi Dergisi 149 (2017)
DOI: 10.20289/zfdergi.387141
See this article

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)
DOI: 10.20289/zfdergi.297939
See this article

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

S. Ozturkoglu-Budak, A. Gursoy, D.P. Aykas, et al.
Journal of Dairy Science 99 (7) 5120 (2016)
DOI: 10.3168/jds.2015-10828
See this article

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)
DOI: 10.1051/dst:2007014
See this article

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk

Hacène Medjoudj, Lamia Aouar, Meriem Derouiche, et al.
Analytical Letters 53 (6) 905 (2020)
DOI: 10.1080/00032719.2019.1685531
See this article

The Interaction of Food Industry and Environment

Maria Aspri and Dimitrios Tsaltas
The Interaction of Food Industry and Environment 119 (2020)
DOI: 10.1016/B978-0-12-816449-5.00004-7
See this article

Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese

H.İ. Öztürk and N. Akın
Journal of Dairy Science 104 (4) 3832 (2021)
DOI: 10.3168/jds.2020-19494
See this article

Samsun Piyasasında Deri ve Plastik Bidonda Satışa Sunulan Tulum Peynirlerinin Bazı Kalite Özellikleri

Mustafa EVREN and Esra TUTKUN ŞIVGIN
ANADOLU JOURNAL OF AGRICULTURAL SCIENCES 334 (2021)
DOI: 10.7161/omuanajas.905733
See this article

Türkiye'nin Coğrafi İşaretli Peynirleri

Songül ÇAKMAKÇI and Mehmet Ali SALIK
Akademik Gıda 19 (3) 325 (2021)
DOI: 10.24323/akademik-gida.1011229
See this article

Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Yekta Gezginc, Tuğba Karabekmez-Erdem, Hazel Dilşad Tatar, Elif Coşkun Dağgeçen, Sermet Ayman and İsmail Akyol
Food Bioscience 45 101497 (2022)
DOI: 10.1016/j.fbio.2021.101497
See this article

A Fuzzy Approach Analysis of Halloumi Cheese in N. Cyprus

İhsan Erol Özçil, İsmet Esenyel and Ahmet İlhan
Food Analytical Methods 15 (1) 10 (2022)
DOI: 10.1007/s12161-021-02075-4
See this article

Lipolysis profile of some non-European raw milk cheese varieties: a review

Aikaterini GEORGALA
Acta agriculturae Slovenica 108 (2) (2017)
DOI: 10.14720/aas.2016.108.2.5
See this article

The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Didem Sözeri Atik, Nihat Akın, Havva Ceren Akal and Celalettin Koçak
International Dairy Journal 117 104991 (2021)
DOI: 10.1016/j.idairyj.2021.104991
See this article

KEÇİ SÜTÜNDEN FARKLI PIHTILAŞTIRMA YÖNTEMLERİ İLE ÜRETİLEN TULUM PEYNİRLERİNİN OLGUNLAŞTIRILMASI ESNASINDA MEYDANA GELEN DEĞİŞMELER

Hayri COŞKUN and Merve DEMİRTAŞ
Gıda 43 (5) 835 (2018)
DOI: 10.15237/gida.GD18073
See this article

KEFİR STARTERİ KULLANILARAK ÜRETİLEN TULUM PEYNİRLERİNDE OLGUNLAŞMA BOYUNCA MEYDANA GELEN DEĞİŞMELER

Sümeyra ESER, Hayri COŞKUN and Ercan SARICA
Gıda 45 (4) 710 (2020)
DOI: 10.15237/gida.GD20050
See this article

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece and Samir Kalit
Fermentation 8 (8) 382 (2022)
DOI: 10.3390/fermentation8080382
See this article

Identification of Streptococcus infantarius subsp. infantarius as the species primarily responsible for acid production in Izmir Brined Tulum Cheese from the Aegean Region of Türkiye

Ziba Güley, Vincenzo Fallico, Raul Cabrera-Rubio, Paul D. Cotter and Tom Beresford
Food Research International 160 111707 (2022)
DOI: 10.1016/j.foodres.2022.111707
See this article

Modification of fast-slow differential agar medium for selective isolation of potential starter lactic acid bacteria from cheese

Ziba Güley, Vincenzo Fallico and Tom Beresford
MethodsX 9 101922 (2022)
DOI: 10.1016/j.mex.2022.101922
See this article

Determination of some characteristic properties in traditional Kargı Tulum cheese

Şeyma YILDIRIM and Fatih ÖZBEY
Food Science and Technology 42 (2022)
DOI: 10.1590/fst.58122
See this article