Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.

@article{Hayaloglu2007MicrobiologyBA,
  title={Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.},
  author={Ali Adnan Hayaloglu and Songul Cakmakci and Elizabeth Y. Brechany and Katie Deegan and Paul L H Mcsweeney},
  journal={Journal of dairy science},
  year={2007},
  volume={90 3},
  pages={1102-21}
}
Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial… CONTINUE READING

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