Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening
Karin Kaymagi is a type of Tulum cheese traditionally produced from sheep milk and ripened in tripe following the addition of cream to the curd. In this study, it was traditionally produced by mixing certain proportions of raw sheep and cow milk (100:0, 75:25, 50:50, 25:75, and 0:100). The samples w...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Búlgaro |
| Vydáno: |
University of Zagreb, Faculty of Agriculture
2024-03-01
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| Edice: | Journal of Central European Agriculture |
| Témata: | |
| On-line přístup: | https://jcea.agr.hr/articles/771784_Turkish_artisanal_Tulum_cheese_ripened_in_tripe_The_importance_of_the_milk_type_and_changes_with_ripening_en.pdf |
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