JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Erratum for Hayaloglu et al., J. Dairy Sci. 88 (10) 3460-3474.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Search for Related Content
J. Dairy Sci. 89:2353
© American Dairy Science Association, 2006.

Erratum

Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening

A. A. Hayaloglu, M. Guven, P. F. Fox, P. L. H. McSweeney

J. Dairy Sci. 88:3460–3474

It has come to our attention that the units on the x-axes of Figures 2Go and 3Go were incorrect. The axes should read "Ripening time, d". The correct figures are shown below.


Figure 1
View larger version (10K):
[in this window]
[in a new window]
  		Figure 2. Formation of total free fatty acids during ripening of Turkish white-brined cheeses made with starter culture systems 317HP ({blacksquare}), 763SK11 ({square}), and SF ({circ}). Cheeses: SF = starter free; 763SK11 = L. lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11; 317HP = L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP.

 

Figure 2
View larger version (9K):
[in this window]
[in a new window]
  		Figure 3. Formation of total free amino acids during ripening of Turkish white-brined cheeses made with starter culture systems 317HP ({blacksquare}), 763SK11 ({square}), and SF ({circ}) Cheeses: SF = starter free; 763SK11 = L. lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11; 317HP = L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP.

 





This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Search for Related Content

HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS