A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is
The aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease was observed in pH values of the samples during storage. Titratable acidity was observed to show a trend of increase (P > 0.05). As per these results, there was an increase in DM% in cheese samplesdoi:10.15835/buasvmcn-fst:2020.0022 fatcat:mxfvqiyfhnd4rnydzycwwnmybm