| dc.creator |
Ekici, K. |
|
| dc.creator |
Kucukoner, E. |
|
| dc.creator |
Tarakei, Z. |
|
| dc.date |
2007-12-01T01:00:00Z |
|
| dc.date.accessioned |
2021-12-03T11:29:01Z |
|
| dc.date.available |
2021-12-03T11:29:01Z |
|
| dc.identifier |
58078edd-b9ce-4fb2-9851-a1db089e1992 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/58078edd-b9ce-4fb2-9851-a1db089e1992/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/91981 |
|
| dc.description |
Tulum cheese is special Turkish cheese of semi-hard variety. It is produced especially in East Anatolia region. Most of the time, it is made from unpasteurized whole or partially skimmed milk. However, sometimes goat milk and cow milk are added to sheep milk. No starter culture is used. Its name, tulum, comes from goat skin used as casing material. Tulum Cheese is characterized with white, cream-like color, lightly acidic, butter-like aroma, and high fat content, easily digestible with semi hard body (Sengul and Cakmakci, 2004). Black cumin seed (Nigella sativa) is added in Tulum cheese for different taste and aroma. The present study is about the effect of black cumin seed on mineral contents of Tulum cheese during 60 days ripening. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
The effect of black cumin on some chemical and mineral composition of Tulum cheese |
|
| dc.type |
info:eu-repo/semantics/article |
|