Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria

Published:2014-06-27 Issue:6 Volume:39 Page:871-880
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Partovi Razieh¹,Gandomi Hassan¹,Akhondzadeh Basti Afshin¹,Noori Negin¹,Nikbakht Borujeni Gholamreza²,Kargozari Mina³

Affiliation:

1. Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; Tehran Iran

2. Department of Microbiology and Immunology; Faculty of Veterinary Medicine; University of Tehran; Tehran Iran

3. Department of Food Science and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12298/fullpdf

Reference44 articles.

1. Isolation and identification of lactic acid bacteria from raw cow milk, white cheese and Rob in Sudan;Abdullah;Pak. J. Nutr.,2010

2. Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture;Ahmed;Pak. Vet. J.,2004

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