kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the east of iran. it is ripened in goat’s skin bags. the microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic properties have made it excellent among other traditional cheeses in iran. this study has been conduc...

Rheology of the solid and melted cheese depends upon their functional properties. Farinograph is used for quality determination of wheat flour dough. Determination of the rheological properties of dough and dough like food materials from Farinograph is easy while study of cheese characteristics is very difficult and complicated. The present study is therefore designed for the possibility of qua...

A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of 40 degrees C and stress of 1119.5 Pa were chosen. Tests were carried out at cheese ages of 1, 3, 6, and 12 wk after production date. A six-element Kelvin model was used to model the creep data. In...

in this study production of iranian uf white cheese with probiotic strains of lactobacillus acidophilus and bifidobacterium lactis was investigated. cheese samples were ripened at 6°c for 60 days. the viability of probiotic strains and chemical compositions such as dry matter, ph, salt, protein and fat were assayed during ripening days. cheese samples also were analyzed in terms of textural pro...

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

Abstract We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably impact particular processing and formulation variables, (homogenisation pressure, coagulation pH temperature, stabiliser level) cheese physical, material microstructural properties. Protein–protein protein-fat interactions were seen to be primary structural contributors p...

*Author for correspondence. White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance wi...

Prediction of the yield and quality of different types of cheeses that could be produced from a given type and/or amount of goat milk is of great economic benefit to goat milk producers and goat cheese manufacturers. Bulk tank goat milk was used for manufacturing hard, semi-hard and soft cheeses (N= 25, 25 and 24, respectively) to develop predictive formulae of cheese yield based on milk compos...