A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese
Lighvan cheese is one of the traditional cheeses which have the most high quantity of use in Iran. It is produced in South East of Tabriz in North West of Iran. The raw milk of ewe together with 20% -30% of goat's milk, without yeast, are used for its production. Its taste is mild salty and its...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2011-08-01
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| Series: | Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī |
| Subjects: | |
| Online Access: | http://jvcp.iaut.ac.ir/article_518033_a669b5453c04014cfab5b4887a0c9e41.pdf |