The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening-Reference-Cited by-同舟云学术

The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening

Published:2012-11-06 Issue:1 Volume:66 Page:45-53
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Aminifar Mehrnaz¹,Hamedi Manouchehr²,Emam-Djomeh Zahra²,Mehdinia Ali³

Affiliation:

1. Faculty of Food Industry and Agriculture; Department of Food Science & Technology; Standard Research Institute (SRI); PO Box 31745-139; Karaj; Iran

2. Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus; University of Tehran; Karaj; 31587-11167; Iran

3. Department of Marine Living Resources; Iranian National Institute for Oceanography; Tehran; 14155-4781; Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference45 articles.

1. Domiati and Feta Type Cheeses

2. Identification of lactic acid bacteria;Abdi;Pakistan Journal of Biological Science,2006

3. Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese;Aminifar;Journal of Texture Studies,2010

4. Feta and Other Balkan Cheeses

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