JHED | Volume 1 | FPP (19) - Sensory profiling and rheological properties of white brined cheese produced by different starter cultures.

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SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED BY DIFFERENT STARTER CULTURES

Erhan Sulejmani*, Hazir Pollozhani, Xhezair Idrizi

Key words: Cow milk, Brined cheese, Starter – culture.

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VOLUME 1 | Food Production and Processing (19)

Erhan Sulejmani, Hazir Pollozhani, Xhezair Idrizi (2012).
Sensory profiling and rheological properties of white brined cheese produced by different starter cultures.

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Erhan Sulejmani*, Hazir Pollozhani, Xhezair Idrizi

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