@article {10.3844/ajavsp.2010.249.257,
article_type = {journal},
title = {Monitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White Cheese},
author = {Sabbagh, N. and Gheisari, H. R. and Aminlari, M.},
volume = {5},
number = {4},
year = {2010},
month = {Dec},
pages = {249-257},
doi = {10.3844/ajavsp.2010.249.257},
url = {https://thescipub.com/abstract/ajavsp.2010.249.257},
abstract = {Problem statement: The objective of this experiment was to manufacture an Iranianlow fat
probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses,
i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses
were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics and also lipolysis and organic acid profile. The Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results: Decreasing the fat level resulted in significant increases (p},
journal = {American Journal of Animal and Veterinary Sciences},
publisher = {Science Publications}
}