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

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 64-70

  Shahab Lavasani, Ali Reza ^a   Ehsani, Mohammad Reza ^a   Mirdamadi, Saeed ^b   Ebrahim Zadeh Mousavi, Mohammad Ali ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Cheese ripening; Lighvan cheese; Lipolysis; Physicochemical properties; Proteolysis

Indexed keywords

EID: 84855496629     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00724.x     Document Type: Article

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