Contribution of rennet and starter to proteolysis in Iranian UF white cheese

modelling of iranian uf white brined cheese proteolysis and lipolysis at different temperatures

ripening is considered as the most important biochemical event in the cheese technology. presence of whey proteins in uf-cheese leads to such abnormal behaviors and characteristics as slow ripening, weak flavor, and soft and undesirable texture. since temperature and time are the most important environmental factors in cheese ripening, the aim of the present study was chosen to investigate the ...

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Effect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...