Open Science Research Excellence

M Moghaddam

Publications

1

Publications

1
14947
Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese
Abstract:
Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P
Keywords:
Enterococcus faecalis, Enterococcus faecium,Lighvan cheese, Lipolysis, Proteolysis, UF cheese