Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses
In this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 in the cheese samples. Psychrotrophic bacteria counts ranged...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
IPEAK ACADEMY LTD
2024-06-01
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| Schriftenreihe: | International Journal of Gastronomy Research |
| Schlagworte: | |
| Online-Zugang: | https://gastronomyresearch.com/index.php/ijgr/article/view/40 |
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