Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects

Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects

Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its sto...

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Bibliographic Details
Main Authors: Mojgan Hemmatian, Mehrnaz Aminifar, Farnoosh Attar
Format: Article
Language:English
Published: Shahid Beheshti University of Medical Sciences 2015-04-01
Series:Nutrition and Food Sciences Research
Subjects:
Traditional cheese
Physicochemical properties
Microbial properties
Online Access:http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-407-2&slc_lang=en&sid=1

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