نتایج جستجو برای: iranian white cheese
تعداد نتایج: 228815 فیلتر نتایج به سال:
This study was conducted to investigate the effect of starter culture addition on characteristics raw milk white cheese (Gibna bayda).The made from warmed (45°C) milk, and (2% w/v) added first treatment (T1), while no second (T2). After manufacture, cut into cubes kept in brine solution for 24 hours, followed by storing without whey at 5°C 45 days. Microbiological, physicochemical, sensory were...
The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...
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