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

Mohammad Reza Edalatian; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 1, Issue 1 , June 2018, , Pages 21-26

Abstract
  In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial ...  Read More