Title : ( Evaluation of chemical and microbial properties of Iranian white cheese using kefir,yogurt and commercial cheese culture as a starter )
Authors: Mohammad Reza Edalatian Dovom , Mohammad B Habibi Najafi , Arash Koocheki ,
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Abstract
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures namely:traditional kefir grain,commercial kefir,commercial yogurt,traditional yogurt and commercial cheese starter culture,were examined during 60 day ripenning period.
Keywords
, white brined cheese, kefir and stater culture, chemical and microbial profile
@article{paperid:1053693,
author = {Edalatian Dovom, Mohammad Reza and Habibi Najafi, Mohammad B and Koocheki, Arash},
title = {Evaluation of chemical and microbial properties of Iranian white cheese using kefir,yogurt and commercial cheese culture as a starter},
journal = {Journal of Food and Bioprocess Engineering},
year = {2014},
volume = {1},
number = {1},
month = {September},
issn = {2676-3494},
pages = {27--37},
numpages = {10},
keywords = {white brined cheese; kefir and stater culture; chemical and microbial profile},
}
%0 Journal Article
%T Evaluation of chemical and microbial properties of Iranian white cheese using kefir,yogurt and commercial cheese culture as a starter
%A Edalatian Dovom, Mohammad Reza
%A Habibi Najafi, Mohammad B
%A Koocheki, Arash
%J Journal of Food and Bioprocess Engineering
%@ 2676-3494
%D 2014
