نمایش نتایج جستجو برای
کلمات کلیدی: cheese
موارد یافت شده: 53
1 - Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter (چکیده)2 - Evaluation of probiotic, safety, and technological properties of bacteriocinogenic Enterococcus faecium and Enterococcus faecalis strains isolated from lighvan and koozeh cheeses (چکیده)
3 - اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی (چکیده)
4 - Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurt (چکیده)
5 - The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties (چکیده)
6 - Prevalence, Biotyping, and Antimicrobial Resistance of Yersinia enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of Yersinia enterocolitica in Traditional Cheeses (چکیده)
7 - Aflatoxin M1 reduction by probiotic strains in Iranian Feta cheese (چکیده)
8 - Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage (چکیده)
9 - Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening (چکیده)
10 - Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran (چکیده)
11 - Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382 (چکیده)
12 - Cheese powder production and characterization: A foam-mat drying approach (چکیده)
13 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
14 - Caspian seawater desalination and whey concentration through forward osmosis (FO)-reverse osmosis (RO) and FO-FO-RO hybrid systems: Experimental and theoretical study (چکیده)
15 - Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh) (چکیده)
16 - Production and evaluation of enzyme modified lighvan cheese using different levels of commercial enzymes (چکیده)
17 - Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin (چکیده)
18 - Technological Characteristics of Lactobacillus spp. Isolated from Iranian Raw Milk Motal Cheese (چکیده)
19 - Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients (چکیده)
20 - Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes (چکیده)
21 - A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa (چکیده)
22 - The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes (چکیده)
23 - Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese (چکیده)
24 - Evaluation of chemical and microbial properties of Iranian white cheese using kefir,yogurt and commercial cheese culture as a starter (چکیده)
25 - Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese (چکیده)
26 - Identification of Anti-microbial Producing Enterococci Isolated from Iranian Raw Milk Cheeses Using Polyphasic Approach (چکیده)
27 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
28 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
29 - The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils (چکیده)
30 - PCR-based detection of cow and goat milk in sheep milk and dairy products marketed in Mashhad city of Iran (چکیده)
31 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
32 - Isolation, antimicrobial susceptibility and mecA gene analysis of methicillin-resistant Staphylococcus aureus in Iranian white cheeses (چکیده)
33 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
34 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
35 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
36 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
37 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
38 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
39 - Evaluation of rennet type and container influences on the proteolysis trend of local Kurdish cheese during the ripening (چکیده)
40 - Evaluation of rennet type and container influences on physicochemical and microbial properties of local Kurdish cheese (چکیده)
41 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
42 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
43 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
44 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
45 - The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses (چکیده)
46 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
47 - Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese (چکیده)
48 - Formulation Optimization of Process Cheese using Enzyme Modified Cheese (چکیده)
49 - Iranian white brined cheese using traditional kefir grain (چکیده)
50 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
51 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
52 - Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDP (چکیده)
53 - Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheese (چکیده)
