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Effect of Different Salt Concentrations on Starter Culture Viability in White Cheese Brines

Year 2017, Volume: 15 Issue: 3, 308 - 314, 22.10.2017
https://doi.org/10.24323/akademik-gida.345276

Abstract

“Turkish white cheese”
is
the first among the cheese varieties that have
been ripened in Turkey. Starter
culture microorganisms are added to white cheese during production because of their technological benefits. It is desired that protecting viability of starter bacteria in cheese and bringing
positively textural and sensory properties. These bacteria are
responsible for proteolysis and lipolysis reactions in cheese, resulting in
metabolites and taste and aroma formation. Factors affecting the viability of these microorganisms include concentrations of salt
in brine solution, acidities of cheese and brine solution, dry matter content
of cheese, temperature of brine solution and etc.
Determination of the optimum conditions for white
brine cheese as well as to maintain the viability of both beneficial
microorganisms is important in terms of the benefits to human health.
In this study, studies on the effect of brine
salt concentration on starter culture bacteria in white cheese and similar
brine cheeses were reviewed.

References

  • [1] Çakmakçı, S., 2011. Türkiye Peynirleri. Peynir Biliminin Temelleri, Editörler: A. A.Hayaloğlu, B. Özer, Sidas Medya Ltd. Şti., İzmir, TR, 585p.
  • [2] McMahon, D.J., Motawee, M.M., McManus W.R., 2009. Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese. Journal of Dairy Science 92: 4169-4179.
  • [3] Aninfantakis, E.M., Moatsu, G., 2006. Feta and Other Balkan Cheeses. In: Brined Cheeses, Edited by Dr. A. Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [4] Toufeili, I., Ozer, B., 2006. Brined Cheeses from the Middle East and Turkey. In: Brined Cheeses, Edited by Dr. A. Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [5] Çelik, Ş., Uysal, Ş., 2009. Beyaz peynirin bileşim, kalite, mikroflora ve olgunlaşması. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 40(1): 141-151.
  • [6] Beresford, T.P., Fitzsimons, N.A., Brennan, N.L., Cogan, T.M., 2001. Recent advances in cheese microbiology. International Dairy Journal 11: 259-274.
  • [7] Msagati, T.A.M., 2013. Minerals and Mineral Salts, In: Chemistry of Food Additives and Preservatives, John Wiley Sons Ltd. Publication, Oxford, UK, 172 p.
  • [8] Bakırcı, I., Kavaz, A., Macit, E., 2011. Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese. African Journal of Biotechnology 10(56): 11925-11931.
  • [9] Üçüncü, M., 2004. A’dan Z’ye Peynir Teknolojisi. Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir.1236 s.
  • [10] Hayaloglu, A.A., Guven, M., Fox, P.F., 2002. Microbiological, biochemical and technological properties of Turkish white cheese ‘beyaz peynir’. International Dairy Journal 12: 635-648.
  • [11] Durack, E., Gomez, M.A., Wilkinson, M.G., 2013. The effect of salt reduction on the growth of food spoilage bacteria in model broth systems and salt-adjusted ready meals. Journal of Food Safety 33: 302–312.
  • [12] Otaibi, M.M.A., Wilbey, R.A., Robinson, R.K., 2002. Reducing salt in Feta. Dairy Industries International 6: 16-18.
  • [13] Kayagil, F., Candan, G., 2009. Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish White Cheese. International Journal of Dairy Technology 62(3): 387-396.
  • [14] Hayaloglu, A.A., Ozer, B.H., Fox, P.F., 2008. Cheeses of Turkey: Varieties ripened under brine. Dairy Science and Technology 88: 225–244.
  • [15] Fortin, M.H., Champagne, C.P., Gelais, D.S., Britten, M., Fustier, P., Lacroix, M., 2011. Effect of time inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. International Dairy Journal 21: 75-82.
  • [16] Koçak, C., Kılıç-Akyılmaz, M., Turhan, M., 2011. Peynirde Tuzlama. Peynir Biliminin Temelleri. Editörler: A.A., Hayaloğlu, B., Özer, Sidas Medya Ltd. Şti., İzmir, TR, 235p.
  • [17] Velazquez-Varela, J., Fito, P. J., Castro-Giraldez, M., 2014. Thermodynamic analysis of salting cheese process. Journal of Food Engineering 130: 36–44.
  • [18] Johnson, M.E., 2014. Mesophillic and Thermophilic Cultures Used in Traditional Cheesemaking. In Cheese and Microbes: Edited by C.W., Donelly, SM Press, Washington, US, 73 p.
  • [19] Gürsoy, O., Kesenkaş, H., 2011. Peynir Mikrobiyolojisi. Peynir Biliminin Temelleri Editörler: A.A., Hayaloğlu, B., Özer, Sidas Medya Ltd. Şti., İzmir, TR, 79p.
  • [20] Rantsiou, K., Urso, R., Dolci, P., Comi, G., Cocolin, L., 2008. Microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology 126: 36–42.
  • [21] Ayyash, M.M., Shah, N.P., 2010. Effect of Partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production. Journal of Food Science 75(6): 525-529.
  • [22] Bintsis, T., 2006. Quality of Brine. In: Brined Cheeses, Edited by Dr. A., Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [23] Montel, M.C., Buchin, S., Mallet, A., Paus, C.D., Vuitton, D.A., Desmasures, N., Berthier, F., 2014. Traditional cheeses: Rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 177: 136–154.
  • [24] Aliakbarlu, J., Alizadeh, M., Mehdirazavi, R., Naser, A., 2011. Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors. International Journal of Dairy Technology 64(3): 417-424.
  • [25] Durlu- Ozkaya, F., Xanthopoulos, V., Tunail, N., Tzanetaki, E.L., 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of Applied Microbiology 91: 861- 870.
  • [26] Manolopoulou, E., Sarantinopoulos, P., Zoidou, E., Aktypis, A., Moschopoulou, E., Kandarakis, I.G., Anifantakis, E.M., 2003. Evolution of microbial populations during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology 82: 153– 161.
  • [27] Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 76: 93– 105.
  • [28] Panagou, E.Z., Nychas, G.J.E., Sofos, J.N., 2013. Types of traditional Greek foods and their safety. Food Control 29: 32- 41.
  • [29] Georgieva, R.N., Iliev, I.N., Chipeva, V.A., Dimitonova, S.P., Samelis, J., Danova, S.T., 2008. Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses. Journal of Basic Microbiology 48: 234–244.
  • [30] Litopoulou-Tzanetaki, E., Tzanetakis, N., 2011. Microbiological characteristics of Greek traditional cheeses. Small Ruminant Research 101: 17– 32.
  • [31] Kilic, B.G., Kuleasan, H., Eralp, I., Karahan A.G., 2009. Manufacture of Turkish Beyaz Cheese added with probiotic strains. LWT - Food Science and Technology 42: 1003–1008.
  • [32] Bintsis, T., Papademas, P., 2002. Microbiological quality of white-brined cheeses: a review. 55(3): 113-120.
  • [33] Buriti, F.C.A., Rocha, J.S., Saad, S.M.I., 2005. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal 15: 1279–1288.
  • [34] Souza, C.H.B., Saad, S.M.I., 2009. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology 42: 633–640.
  • [35] Özer, B., Kırmacı, H.A., Senel, E., Atamer, M., Hayaloglu, A., 2009. Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. International Dairy Journal 19: 22–29.
  • [36] Sheehan, J.J., Wilkinson, M.G., McSweeney, P.L.H., 2008. Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal 18: 905–917.
  • [37] Tarakçı, Z., Tunçtürk, Y., 2008. The effect of adjunct cultures on some chemical and biochemical properties of white- brined cheese. Journal of Food Biochemistry 32: 490–505.
  • [38] Hayaloglu, A.A., Guven, M., Fox, P.F., 2002. Microbiological, biochemical and technological properties of Turkish White Cheese ‘Beyaz Peynir’. International Dairy Journal 12: 635-648.
  • [39] McMahon, D.J., Oberg, C.J., Drake, M.A., Farkye, N., Moyes, L.V., Arnold, M.R., Ganesan, B., Steele, J., Broadbent, J.R., 2014. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. Journal of Dairy Science 97: 4780-4798.
  • [40] Ayad, E.H.E., 2009. Starter culture development for improving safety and quality of Domiati cheese. Food Microbiology 26: 533-541.
  • [41] Sheehan, J.J., Fenelon, M.A., Wilkinson, M.G., Mcsweeney, P.L.H., 2007. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International Dairy Journal 17: 704–716
  • [42] Sheehan, J.J., 2007. Salt in Cheese In: Cheese problems solved. Edited by P.L.H. Mc Sweeney. Woodhead Publishing Limited and CRC Press Cambridge, England, 424p.
  • [43] Esteban-Torres, M., Mancheno, J. M., Rivas, B., Munoz, R., 2015. Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations. LWT - Food Science and Technology 60: 246-252.
  • [44] Bintsis, T., Robinson, R.K., 2004. A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chemistry 88: 435–441.
  • [45] Asteri, I.A., Kittaki, N., Tsakalidou, E., 2010. The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese. International Journal of Dairy Technology 63(2): 234-242.

Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi

Year 2017, Volume: 15 Issue: 3, 308 - 314, 22.10.2017
https://doi.org/10.24323/akademik-gida.345276

Abstract

“Beyaz peynir”
Türkiye’de tüketilen salamurada olgunlaştırılan peynir çeşitleri arasında ilk
sırada yer almaktadır. Beyaz peynirlere üretim sırasında teknoloji gereği
peynirde yarar sağlayan starter kültür mikroorganizmaları ilave edilmektedir.
Starter kültür mikroorganizmalarının peynirde canlılıklarını koruması ve
peynirin yapısal, duyusal özelliklerine katkı sağlaması istenmektedir. Bu
bakteriler peynirde proteoliz ve lipoliz reaksiyonları sonucu ürettikleri
metabolitler ile tat ve aroma oluşumunu sağlamaktadırlar. Bakterilerin peynir
içinde canlılıklarını sürdürebilmelerini etkileyen faktörler; peynirin içinde
bekletildiği salamuranın tuz konsantrasyonu, peynirin ve salamuranın asitliği,
peynirin kurumaddesi, salamuranın sıcaklığı vb.’dir. Beyaz peynir için
salamuranın optimum şartlarının belirlenmesi hem faydalı mikroorganizmaların
canlılıklarını sürdürmesi hem de insan sağlığına faydaları açısından önem
taşımaktadır. Bu çalışmada beyaz peynir ve benzeri salamura peynirlerde
salamura tuz konsantrasyonunun starter bakterilere olan etkileri ile ilgili
çalışmalar derlenmiştir.

References

  • [1] Çakmakçı, S., 2011. Türkiye Peynirleri. Peynir Biliminin Temelleri, Editörler: A. A.Hayaloğlu, B. Özer, Sidas Medya Ltd. Şti., İzmir, TR, 585p.
  • [2] McMahon, D.J., Motawee, M.M., McManus W.R., 2009. Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese. Journal of Dairy Science 92: 4169-4179.
  • [3] Aninfantakis, E.M., Moatsu, G., 2006. Feta and Other Balkan Cheeses. In: Brined Cheeses, Edited by Dr. A. Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [4] Toufeili, I., Ozer, B., 2006. Brined Cheeses from the Middle East and Turkey. In: Brined Cheeses, Edited by Dr. A. Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [5] Çelik, Ş., Uysal, Ş., 2009. Beyaz peynirin bileşim, kalite, mikroflora ve olgunlaşması. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 40(1): 141-151.
  • [6] Beresford, T.P., Fitzsimons, N.A., Brennan, N.L., Cogan, T.M., 2001. Recent advances in cheese microbiology. International Dairy Journal 11: 259-274.
  • [7] Msagati, T.A.M., 2013. Minerals and Mineral Salts, In: Chemistry of Food Additives and Preservatives, John Wiley Sons Ltd. Publication, Oxford, UK, 172 p.
  • [8] Bakırcı, I., Kavaz, A., Macit, E., 2011. Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese. African Journal of Biotechnology 10(56): 11925-11931.
  • [9] Üçüncü, M., 2004. A’dan Z’ye Peynir Teknolojisi. Meta Basım Matbaacılık Hizmetleri, Bornova, İzmir.1236 s.
  • [10] Hayaloglu, A.A., Guven, M., Fox, P.F., 2002. Microbiological, biochemical and technological properties of Turkish white cheese ‘beyaz peynir’. International Dairy Journal 12: 635-648.
  • [11] Durack, E., Gomez, M.A., Wilkinson, M.G., 2013. The effect of salt reduction on the growth of food spoilage bacteria in model broth systems and salt-adjusted ready meals. Journal of Food Safety 33: 302–312.
  • [12] Otaibi, M.M.A., Wilbey, R.A., Robinson, R.K., 2002. Reducing salt in Feta. Dairy Industries International 6: 16-18.
  • [13] Kayagil, F., Candan, G., 2009. Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish White Cheese. International Journal of Dairy Technology 62(3): 387-396.
  • [14] Hayaloglu, A.A., Ozer, B.H., Fox, P.F., 2008. Cheeses of Turkey: Varieties ripened under brine. Dairy Science and Technology 88: 225–244.
  • [15] Fortin, M.H., Champagne, C.P., Gelais, D.S., Britten, M., Fustier, P., Lacroix, M., 2011. Effect of time inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. International Dairy Journal 21: 75-82.
  • [16] Koçak, C., Kılıç-Akyılmaz, M., Turhan, M., 2011. Peynirde Tuzlama. Peynir Biliminin Temelleri. Editörler: A.A., Hayaloğlu, B., Özer, Sidas Medya Ltd. Şti., İzmir, TR, 235p.
  • [17] Velazquez-Varela, J., Fito, P. J., Castro-Giraldez, M., 2014. Thermodynamic analysis of salting cheese process. Journal of Food Engineering 130: 36–44.
  • [18] Johnson, M.E., 2014. Mesophillic and Thermophilic Cultures Used in Traditional Cheesemaking. In Cheese and Microbes: Edited by C.W., Donelly, SM Press, Washington, US, 73 p.
  • [19] Gürsoy, O., Kesenkaş, H., 2011. Peynir Mikrobiyolojisi. Peynir Biliminin Temelleri Editörler: A.A., Hayaloğlu, B., Özer, Sidas Medya Ltd. Şti., İzmir, TR, 79p.
  • [20] Rantsiou, K., Urso, R., Dolci, P., Comi, G., Cocolin, L., 2008. Microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology 126: 36–42.
  • [21] Ayyash, M.M., Shah, N.P., 2010. Effect of Partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production. Journal of Food Science 75(6): 525-529.
  • [22] Bintsis, T., 2006. Quality of Brine. In: Brined Cheeses, Edited by Dr. A., Tamime, Blackwell Publishing Ltd., UK, 347p.
  • [23] Montel, M.C., Buchin, S., Mallet, A., Paus, C.D., Vuitton, D.A., Desmasures, N., Berthier, F., 2014. Traditional cheeses: Rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 177: 136–154.
  • [24] Aliakbarlu, J., Alizadeh, M., Mehdirazavi, R., Naser, A., 2011. Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors. International Journal of Dairy Technology 64(3): 417-424.
  • [25] Durlu- Ozkaya, F., Xanthopoulos, V., Tunail, N., Tzanetaki, E.L., 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk. Journal of Applied Microbiology 91: 861- 870.
  • [26] Manolopoulou, E., Sarantinopoulos, P., Zoidou, E., Aktypis, A., Moschopoulou, E., Kandarakis, I.G., Anifantakis, E.M., 2003. Evolution of microbial populations during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology 82: 153– 161.
  • [27] Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou., 2002. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. International Journal of Food Microbiology 76: 93– 105.
  • [28] Panagou, E.Z., Nychas, G.J.E., Sofos, J.N., 2013. Types of traditional Greek foods and their safety. Food Control 29: 32- 41.
  • [29] Georgieva, R.N., Iliev, I.N., Chipeva, V.A., Dimitonova, S.P., Samelis, J., Danova, S.T., 2008. Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses. Journal of Basic Microbiology 48: 234–244.
  • [30] Litopoulou-Tzanetaki, E., Tzanetakis, N., 2011. Microbiological characteristics of Greek traditional cheeses. Small Ruminant Research 101: 17– 32.
  • [31] Kilic, B.G., Kuleasan, H., Eralp, I., Karahan A.G., 2009. Manufacture of Turkish Beyaz Cheese added with probiotic strains. LWT - Food Science and Technology 42: 1003–1008.
  • [32] Bintsis, T., Papademas, P., 2002. Microbiological quality of white-brined cheeses: a review. 55(3): 113-120.
  • [33] Buriti, F.C.A., Rocha, J.S., Saad, S.M.I., 2005. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal 15: 1279–1288.
  • [34] Souza, C.H.B., Saad, S.M.I., 2009. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology 42: 633–640.
  • [35] Özer, B., Kırmacı, H.A., Senel, E., Atamer, M., Hayaloglu, A., 2009. Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation. International Dairy Journal 19: 22–29.
  • [36] Sheehan, J.J., Wilkinson, M.G., McSweeney, P.L.H., 2008. Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal 18: 905–917.
  • [37] Tarakçı, Z., Tunçtürk, Y., 2008. The effect of adjunct cultures on some chemical and biochemical properties of white- brined cheese. Journal of Food Biochemistry 32: 490–505.
  • [38] Hayaloglu, A.A., Guven, M., Fox, P.F., 2002. Microbiological, biochemical and technological properties of Turkish White Cheese ‘Beyaz Peynir’. International Dairy Journal 12: 635-648.
  • [39] McMahon, D.J., Oberg, C.J., Drake, M.A., Farkye, N., Moyes, L.V., Arnold, M.R., Ganesan, B., Steele, J., Broadbent, J.R., 2014. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. Journal of Dairy Science 97: 4780-4798.
  • [40] Ayad, E.H.E., 2009. Starter culture development for improving safety and quality of Domiati cheese. Food Microbiology 26: 533-541.
  • [41] Sheehan, J.J., Fenelon, M.A., Wilkinson, M.G., Mcsweeney, P.L.H., 2007. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International Dairy Journal 17: 704–716
  • [42] Sheehan, J.J., 2007. Salt in Cheese In: Cheese problems solved. Edited by P.L.H. Mc Sweeney. Woodhead Publishing Limited and CRC Press Cambridge, England, 424p.
  • [43] Esteban-Torres, M., Mancheno, J. M., Rivas, B., Munoz, R., 2015. Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations. LWT - Food Science and Technology 60: 246-252.
  • [44] Bintsis, T., Robinson, R.K., 2004. A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chemistry 88: 435–441.
  • [45] Asteri, I.A., Kittaki, N., Tsakalidou, E., 2010. The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese. International Journal of Dairy Technology 63(2): 234-242.
There are 45 citations in total.

Details

Journal Section Review Papers
Authors

Reyhan İrkin This is me

Publication Date October 22, 2017
Submission Date October 20, 2017
Published in Issue Year 2017 Volume: 15 Issue: 3

Cite

APA İrkin, R. (2017). Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda, 15(3), 308-314. https://doi.org/10.24323/akademik-gida.345276
AMA İrkin R. Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda. October 2017;15(3):308-314. doi:10.24323/akademik-gida.345276
Chicago İrkin, Reyhan. “Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi”. Akademik Gıda 15, no. 3 (October 2017): 308-14. https://doi.org/10.24323/akademik-gida.345276.
EndNote İrkin R (October 1, 2017) Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda 15 3 308–314.
IEEE R. İrkin, “Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi”, Akademik Gıda, vol. 15, no. 3, pp. 308–314, 2017, doi: 10.24323/akademik-gida.345276.
ISNAD İrkin, Reyhan. “Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi”. Akademik Gıda 15/3 (October 2017), 308-314. https://doi.org/10.24323/akademik-gida.345276.
JAMA İrkin R. Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda. 2017;15:308–314.
MLA İrkin, Reyhan. “Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi”. Akademik Gıda, vol. 15, no. 3, 2017, pp. 308-14, doi:10.24323/akademik-gida.345276.
Vancouver İrkin R. Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda. 2017;15(3):308-14.

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