Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese-Reference-Cited by-同舟云学术

Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese

Published:2014-04-03 Issue:2 Volume:34 Page:168-175
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Milani Elnaz¹²,Shahidi Fakhri²,Mortazavi S. Ali²,Vakili S. Ali Reza³,Ghoddusi H.B.⁴

Affiliation:

1. Iranian Academic Center for Education Culture and Research (ACECR); Mashhad Iran

2. Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran

3. Department of Animal Science; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran

4. Microbiology Research Unit (MRU); Faculty of Life Science; London Metropolitan University; London UK

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12110/fullpdf

Reference42 articles.

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2. Anonymous 1996 IDF Standard 122C. Milk and milk products. Preparation of samples and dilutions for microbiological examination International Dairy Federation Brussels, Belgium

3. Texture and flavour development in Ras cheese made from raw and pasteurised milk;Awad;Food Chem.,2006

4. Microbiological quality of white-brined cheeses: A review;Bintsis;Int. J. Dairy Technol.,2002

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