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...
-д хадгалсан:
| Үндсэн зохиолчид: | , |
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| Формат: | Artigo |
| Хэл сонгох: | Búlgaro |
| Хэвлэсэн: |
University of Zagreb, Faculty of Agriculture
2024-03-01
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| Цуврал: | Journal of Central European Agriculture |
| Нөхцлүүд: | |
| Онлайн хандалт: | 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 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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