Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese
The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, microfiltration (MF), double bactofugati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2020-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_669328_9f37fffc0a22139fe33309f91e6d1b38.pdf |