INVESTIGATION OF EFFECT OF IDENTIFIED ISOLATES FROM LIGHVAN CHEESE ON ORGANOLEPTIC CHARACTERISTICS OF WHITE IRANIAN CHEESE

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AHMADI S.M.; KHOMEYRI M.; KHOSROUSHAHI A.; KASHANINEZHAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:2 Page(s): 75-82

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Information Journal Paper

Title

INVESTIGATION OF EFFECT OF IDENTIFIED ISOLATES FROM LIGHVAN CHEESE ON ORGANOLEPTIC CHARACTERISTICS OF WHITE IRANIAN CHEESE

Author(s)

AHMADI S.M. | KHOMEYRI M. | KHOSROUSHAHI A. | KASHANINEZHAD M. | Issue Writer Certificate

Keywords

LIGHVAN CHEESEQ3

ORGANOLEPTIC CHARACTERISTICQ2

WHITE IRANIAN CHEESEQ3

Abstract

In the present study, effects of Entroccocus faecium, Lactobacillus agilis, Lactobacillus plantarum, Strepoccucus thermophilus and a mixed culture from 3 former isolates were investigated on ORGANOLEPTIC CHARACTERISTICs of Iranian white cheese. The isolates used in this study that had been isolated from the Iranian LIGHVAN CHEESE, collected from central labrotory of Gorgan University. Ten cheeses were manufactured according to method of making of WHITE IRANIAN CHEESE using ewe’s and cow’s milk which had been bought from Gorgan city. Organoleptics test performed by 8 trained panelists revealed that there is significant difference at 5 % significant level in organoleptics scores between Lighvan and manufactured cheese so that LIGHVAN CHEESE and cheese prepared with ewe’s milk and mixed culture had most and least sensory score respectively. However, there was no significant difference between other prepared cheeses but the cheese prepared with cow’milk and mixed culture had the most score of organoleptic test. Results of organoleptic test showed that, type of milk has very important role in the development of organoleptic charectrestics of cheese. Also different speices of lactic acid bacteria associate in its flavor development.

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APA: Copy

AHMADI, S.M., KHOMEYRI, M., KHOSROUSHAHI, A., & KASHANINEZHAD, M.. (2009). INVESTIGATION OF EFFECT OF IDENTIFIED ISOLATES FROM LIGHVAN CHEESE ON ORGANOLEPTIC CHARACTERISTICS OF WHITE IRANIAN CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(2), 75-82. SID. https://sid.ir/paper/72472/en

Vancouver: Copy

AHMADI S.M., KHOMEYRI M., KHOSROUSHAHI A., KASHANINEZHAD M.. INVESTIGATION OF EFFECT OF IDENTIFIED ISOLATES FROM LIGHVAN CHEESE ON ORGANOLEPTIC CHARACTERISTICS OF WHITE IRANIAN CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(2):75-82. Available from: https://sid.ir/paper/72472/en

IEEE: Copy

S.M. AHMADI, M. KHOMEYRI, A. KHOSROUSHAHI, and M. KASHANINEZHAD, “INVESTIGATION OF EFFECT OF IDENTIFIED ISOLATES FROM LIGHVAN CHEESE ON ORGANOLEPTIC CHARACTERISTICS OF WHITE IRANIAN CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 2, pp. 75–82, 2009, [Online]. Available: https://sid.ir/paper/72472/en

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