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Suitability of protein/fat ratio of conventional raw milk from Autumn Season to production of different cheese types

By: Alirıza Şahin, Murat Çimen

Key Words: Milk, Autumn, Cheddar, Limburger, Mozzarella.

J. Bio. Env. Sci. 13(1), 236-239, July 2018.

Certification: jbes 2018 0106 [Generate Certificate]

Abstract

This study was performed to research the suitable of protein/fat (P/F) rate in milk collected from autumn season to various cheese making. The P/F level for autumn season was compared with the different cheese reference values. The P/F ratio of milk collected from this period was suitable for Limburger cheese making. Whereas, P/F levels in this research were not acceptable for standards of Cheddar and Mozzarella cheese types. According to research findings, Limburger cheese can be made for autumn season, unfortunately Cheddar and Mozzarella cheese is not suitable for this period. The findings show the importance of P/F rate in conventional milk obtained from different seasons to quality production for suitable cheese varieties.

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Suitability of protein/fat ratio of conventional raw milk from Autumn Season to production of different cheese types

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Alirıza Şahin, Murat Çimen.
Suitability of protein/fat ratio of conventional raw milk from Autumn Season to production of different cheese types.
J. Bio. Env. Sci. 13(1), 236-239, July 2018.
https://innspub.net/jbes/suitability-protein-fat-ratio-conventional-raw-milk-autumn-season-production-different-cheese-types/
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