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Vol 73 No 3 (2020): milk science international_2020_16-22

Some Properties of Kirklareli
Ripened White Cheese

Buket Aşkın

Kirklareli University, Food Engineering Department, Kirklareli, Turkey, 39100

 Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Published: 2020-06-05
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Milk Science International - Milchwissenschaft is a scientific, open access journal with a double-blinded review process. Scientists of all disciplines associated with milk and dairy production are invited to submit papers to the peer-reviewed journal Milchwissenschaft – Milk Science International.

The main topics of the journal are following:

Dairy processing and technology

Milk and dairy products in human nutrition

Milk marketing and economics

Milk production

Dairy chemistry and physics

Dairy microbiology