Mojgan Hemmatian

[ 1 ] - Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects

Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...