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Antimicrobial properties, Herbs, Lipolysis, Otlu (herby) cheese, Proteolysis (1)
CHEDDAR CHEESE, SENSORY CHARACTERISTICS, ADJUNCT CULTURES, HERBY CHEESE, PROTEOLYSIS, MILK, TEMPERATURE, TECHNOLOGY, MATURATION, STRAINS (1)
CHEESE (1)
HEAVY-METAL CONTENTS, LIPOLYSIS, PROTEOLYSIS, HISTAMINE, ANATOLIA, TURKEY, SP. (1)
herb, chemical composition, mineral content, dairy products (1)
Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition (1)
Kashar cheese, lipolysis and proteolysis (1)
KEFALOGRAVIERA-TYPE CHEESE, FAT CHEDDAR CHEESE, LACTOBACILLUS-HELVETICUS, STARTER CULTURES, SENSORY QUALITY, PROTEOLYSIS, IMPROVEMENT, TECHNOLOGY, FRACTIONS, PLANTARUM (1)
Otlu (Herby) cheese, Packaging material, Filling method, Ripening (1)
SENSORY PROPERTIES, FETA CHEESE, GAZIANTEP CHEESE, MILK-COMPOSITION, WHITE CHEESE, FLAVOR, LACTATION, LIPOLYSIS, YIELD, MANUFACTURE (1)
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