Current Issue
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
This work is licensed under a Creative Commons Attribution 4.0 International License.
Published:
2020-06-05
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
