mihalic cheese
Selected indexed studies
- The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. (J Food Sci Technol, 2019) [PMID:30956300]
- The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. (J Food Sci Technol, 2022) [PMID:35872711]
- Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy cream. (Food Res Int, 2025) [PMID:41267288]
_Worker-drafted node — pending editorial review._
Connections
mihalic cheese helps
Sources
- The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. (2019) pubmed
- The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses. (2022) pubmed
- Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy cream. (2025) pubmed
- Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing. (2026) pubmed
- Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses. (2025) pubmed