Browsing by Department "Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir, Turkey; Celal Bayar University, Faculty of Engineering, Department of Food Engineering, Manisa, Turkey"
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The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese [Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira]
(Hrvatska Mljekarska Udruga, 2017)The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control ...