Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter

Whiteness changes of Iranian White cheese treatments during ripening. IWC1S, IWC2S, and IWC4S represent Iranian White cheeses made with 1-, 2-, and 4-fold concentrations of starter.

Scanning electron microscope micrographs of Iranian White cheeses (IWC); white areas indicate protein matrix: A) 7-d IWC with 1-fold concentration of starter (IWC1S); B) 27-d IWC1S; C) 49-d IWC1S; D) 7-d IWC with 2-fold concentration of starter (IWC2S); E) 27-d IWC2S; F) 49-d IWC2S; G) 7-d IWC with 4-fold concentration of starter (IWC4S); H) 27-d IWC4S; and I) 49-d IW4S.