Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter

Journal of Dairy Science

Volumn 89, Issue 9, 2006, Pages 3318-3325

  Khosrowshahi, A ^a   Madadlou, A ^a   Mousavi, M Ebrahim Zadeh ^b   Emam Djomeh, Z ^b  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Iranian White cheese; Microstructure; Rheology; Starter culture

Indexed keywords

LACTOCOCCUS LACTIS;

EID: 33745915977     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72368-2     Document Type: Article

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