Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma. However, high microbial contamination of raw milk due to manual milking and secondary contamination may lead to many diseases in humans in Iran. Lighvan is a traditional st...

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Detalles Bibliográficos
Autores principales: Rashtchi, Parisa, Bazmi, Ali, Noshirvani, Nooshin, Moosavy, Mir Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498079/
https://www.ncbi.nlm.nih.gov/pubmed/34646522
http://dx.doi.org/10.1002/fsn3.2511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498079/
https://www.ncbi.nlm.nih.gov/pubmed/34646522
http://dx.doi.org/10.1002/fsn3.2511

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