Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)
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DOI: 10.1007/s13197-018-3058-5
Abstract: The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase… read more here.
Keywords: cheese produced; erzincan tulum; tulum cheese; dry matter ... See more keywords
Impact of Casein Hydrolysates on the Ripening Parameters and Chemical Characteristics of Tulum Cheese
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DOI: 10.1093/ijfood/vvaf092
Abstract: This study aimed to investigate the effects of incorporating casein hydrolysed using enzymes from Bacillus licheniformis (endoprotease) or Aspergillus oryzae (endoprotease and exoprotease mixture) on the characteristics of Erzincan Tulum cheese, and to shorten its… read more here.
Keywords: casein; ripening parameters; hydrolysates ripening; casein hydrolysates ... See more keywords