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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

Microbiological and Chemical Properties of Cheese Helva Produced in Turkey

M. Sengul Department of Food Engineering, College of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]
&
M.F. Ertugay Department of Food Engineering, College of Agriculture, Atatürk University, Erzurum, Turkey
Pages 185-193 | Received 30 Nov 2004, Accepted 29 Apr 2005, Published online: 06 Feb 2007

Citations (5)

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Read on this site (2)

Tiva Kafili, Zahra Emam Djomeh & Baltasar Mayo. (2013) Physiological Biodiversity of Lactobacillus Strains Isolated During Traditional Iranian Lighvan Cheese Manufacturing. International Journal of Food Properties 16:1, pages 9-17.
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M. Sengul, M. Gurses, M. Dervisoglu & F. Yazici. (2006) A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese. International Journal of Food Properties 9:4, pages 791-801.
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Articles from other publishers (3)

Samaa Youssif Mohamed, Abeer Abdel Nasser A All, Lamiaa Ibrahim Ahmed & Neveen Soliman Moham Soliman. (2019) Microbiological Quality of Some Dairy Products with Special Reference to the Incidence of Some Biological Hazards. International Journal of Dairy Science 15:1, pages 28-37.
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ALI AYDIN, HARUN AKSU, NEDIM TASKANAL & UGUR GUNSEN. (2009) MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS. Journal of Food Quality 32:5, pages 590-606.
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Mustafa Şengül. (2006) Microbiological characterization of Civil cheese, a traditional Turkish cheese: microbiological quality, isolation and identification of its indigenous Lactobacilli. World Journal of Microbiology and Biotechnology 22:6, pages 613-618.
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