Coşkun, HayriTunçtürk, YusufÖndül, EdaYarımbatman, Sayit2021-06-232021-06-2320060019-6479https://hdl.handle.net/20.500.12491/5909https://www.scopus.com/inward/record.uri?eid=2-s2.0-33646005250&partnerID=40&md5=39f78401f250337b44258afecee9d4acIn this study, it was aimed to determine the effect of homogenisation of lactic cultures on the development of lipolysis in Kashar cheeses. Starter cultures used in the study were Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cemoris, Lactobacillus delbruecki subsp. bulgaricus. Streptococcus thermophilus and Lactobacillus helveticus. Homogenisation of the cultures was done at 30 MPa for 5 cycles at 40°C. Results showed that homogenisation of the cultures increased the degree of lipolysis in Kashar cheeses (P<0.05).eninfo:eu-repo/semantics/closedAccessLactobacillusLactobacillus DelbrueckiiKashar CheesesStreptococcus ThermophilusArticle8344054082-s2.0-33646005250Q4WOS:000237968300015Q4