Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening-Reference-Cited by-同舟云学术

Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening

Published:2015-09-30 Issue:2 Volume:69 Page:225-235
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Aminifar Mehrnaz¹,Emam-Djome Zahra²

Affiliation:

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

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

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference37 articles.

1. Changes of texture, microstructure and free fatty acid contents of Lighvan cheese during accelerated ripening with lipase;Aminifar;Journal of Agricultural Science and Technology,2014

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

3. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening;Aminifar;Journal of Food Science and Technology,2012

4. The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening;Aminifar;International Journal of Dairy Technology,2013

5. Texture and flavor development in Ras cheese made from raw and pasteurized milk;Awad;Food Chemistry,2006

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