Determination of Some Physicochemical and Microbiological Properties of Van Herby Cheeses Produced Using Dry Salted and Brined Methods and Offered for Sale in Istanbul Province
The aim of this study was to determine the physicochemical and microbial properties of Van Herby cheese, traditionally produced at home using various wild herbs and raw milk, and offered for sale in the Istanbul market, and to evaluate the results according to the Turkish Food Codex (TFC) cheese and microbiology regula...