Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening-Reference-Cited by-同舟云学术

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

Published:2011-10-24 Issue:1 Volume:65 Page:64-70
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

SHAHAB LAVASANI ALI REZA,EHSANI MOHAMMAD REZA,MIRDAMADI SAEED,EBRAHIM ZADEH MOUSAVI MOHAMMAD ALI

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00724.x/fullpdf

Reference49 articles.

1. Domiati and Feta Type Cheeses

2. Effect of species recognized from Lighvan cheese and type of milk on sensory properties of Iranian white cheese;Ahmadi;Iranian Journal of Food Science and Technology,2009

3. Modeling of Proteolysis and lipolysis in Iranian white brine cheese;Alizadeh;Food Chemistry,2006

4. Atasoy F Ozer B Tükoglu H 2003 Ripening and textural properties of UF and traditional Urfa cheese produced from raw and pasteurized bovine milk 3th Gap Agriculture Congress Harran University

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening;Journal of Food Measurement and Characterization;2024-09-13

2. Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening;IOP Conference Series: Earth and Environmental Science;2024-07-01

3. Traditional fermented dairy products of Iran;International Dairy Journal;2023-12

4. Proteolytic Changes During Ripening Of Kučki Cheese;Contemporary Agriculture;2023-12-01

5. Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening;Journal of Food Measurement and Characterization;2023-10-09