Effect of different levels of somatic cell count of cow milk and lipase enzyme on free fatty acids composition and sensory properties of White brined cheese
Subject Areas : Food Microbial Contamination
Hamed Zarei
1
(
Department of Physiology, Faculty of Advanced Science and Technology, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
)
Ali Reza Shahab Lavasani
2
(
Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
)
Keywords: lipolysis, White brined cheese, Sensory properties, Free fatty acids, Somatic cell counts,
Abstract :
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