Journal of Dairy Science
Volume 89, Issue 9 , Pages 3318-3325 , September 2006

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

  • A. Khosrowshahi

      Affiliations

    • Urmia University, Food Science & Engineering, Urmia, Iran
    • ,
  • A. Madadlou

      Affiliations

    • Urmia University, Food Science & Engineering, Urmia, Iran
    • Corresponding Author InformationCorresponding author.
    • ,
  • M. Ebrahim zadeh Mousavi

      Affiliations

    • Tehran University, Food Science & Engineering, Karadj, Iran
    • ,
  • Z. Emam-Djomeh

      Affiliations

    • Tehran University, Food Science & Engineering, Karadj, Iran

Received 10 December 2005 ,Accepted 29 March 2006.

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PII: S0022-0302(06)72368-2

doi: 10.3168/jds.S0022-0302(06)72368-2

Journal of Dairy Science
Volume 89, Issue 9 , Pages 3318-3325 , September 2006

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