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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
Demirci, Sumeyye; Öztürk, Hale İnci; Atik, Didem Sözeri; Koçak, Celalettin; Demirci, Talha; Akın, Nihat (Springer, 2021)Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the ...