Biochemical changes of Iranian probiotic Lighvan cheese
نویسندگان
چکیده
منابع مشابه
Isolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories.
Traditional Lighvan cheese is a semi-hard cheese which has a popular market in Iran and neighboring countries. The aim of this study was evaluating the contamination of milks used for Lighvan cheese making with Listeria monocytogenes. Raw milk samples were randomly collected from different cheese producing factories (sampling carried out from large milk tanks used cheese making in factories). I...
متن کاملIsolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
متن کاملisolation and study on the technological and probiotic characterization of lactobacilli in traditional white lighvan cheese
background: probiotics and especially lactobacilli are among the most important components widely used in food technology. isolation and characterization of indigenous probiotics should be performed in native populations. objectives: in order to isolate lactobacillus spp. from iranian traditional lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
متن کاملtechnological characterisation of predominant lactobacilli isolated from traditional lighvan cheese
0
متن کاملidentification of facultative heterofermentative lactobacillus species in lighvan cheese
facultative heterofermentative lactobacilli (fhl) are responsible for enhancing unique flavour properties in traditional dairy products such as lighvan cheese through biochemical mechanisms. in addition to saving domestic genetic resources, industrial production of semi-traditional dairy products is one of the major objectives of non starter microflora identification in indigenous dairy product...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2018
ISSN: 1212-1800,1805-9317
DOI: 10.17221/453/2016-cjfs