List of Articles cheese

• Open Access Article
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  1 - Contamination of brucellosis in milk and cheese by Real time PCR
  fatemeh Khodaverdipour Nazila Arbab Soleimani Yasaman Boroun
• Open Access Article
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  2 - Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese
  Hassan Gandomi Azra Farhangfar Afshin Akhondzadeh basti Ali Misaghi Negin Noori
• Open Access Article
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  3 - Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese
  M. Moosavi-Nasab Z. Tahsiri S. Monavar
• Open Access Article
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  4 - Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening
  ghazaleh farahani hamid ezatpanah soleiman abbasi
• Open Access Article
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  5 - Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening
  H. Jooyandeh E. Danesh M. Goudarzi
• Open Access Article
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  6 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
  B. Jirsaraei R. Pourahmad V. Fadaei Noghani
• Open Access Article
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  7 - The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
  J. Shabani H. Mirzaei S. M. Jafari M. Sarfarazi
• Open Access Article
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  8 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
  M. Tahery T. Mostaghim
• Open Access Article
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  9 - Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese
  S. Rafei M. Azizkhani P. Areaei
• Open Access Article
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  10 - Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage
  S. Mashayekh R. Pourahmad B. Akbari-Adergani M. R. Eshaghi
  10.30495/jfbt.2023.74071.10309
• Open Access Article
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  11 - Influence of Some Hydrocolloids on Textural Properties of UF Cheese
  Sh Zomorodi E. Azarpazhooh H. Behmadi
• Open Access Article
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  12 - Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
  M. Faramarzi M. Goli
  10.30495/jfbt.2022.18964
• Open Access Article
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  13 - The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch
  S. Abbasi L. Nateghi
  10.30495/jfbt.2022.19731
• Open Access Article
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  14 - Sensory characteristics of probiotic cheese
  sharareh shahbazi
• Open Access Article
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  15 - Examining evidence of gender equality, women's empowerment, and agricultural and food systems
  Amir memarzadeh kiani Elham amoei
• Open Access Article
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  16 - Effect of modified atmospheric packaging and flexible films on the microbial population of Liquvan cheese
  Nazanin Zand Donyaِ Mohammad Zaheri leyla nateghi
• Open Access Article
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  17 - Effect of Rosmarinus officinalis essential oil on lactobacillus count and amount of histamine during the ripening period in traditional Lighvan cheese
  R. Shihegar H. Mirzaei K. mohammadi G. Karim V. Razavilar
• Open Access Article
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  18 - Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese
  Kh. mohammadi
• Open Access Article
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  19 - Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese
  S.M. Mohammadi M. Aminlari S. S. Shekarforoush S. Hosseinzadeh
  10.30495/jfh.0621.669328
• Open Access Article
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  20 - Effect of carboxymethyl cellulose and sodium alginate-based edible coating containing wild garlic (Allium ursinum L.) extract on the shelf-life of lactic cheese
  S.M. Mousavi L. , Najafian M. Farsi
  10.30495/jfh.2020.671488
• Open Access Article
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  21 - Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics
  R. farahi ashtiani SH. ShekarForoush H.R. Gheisari S. Basiri M.H. Eskandari
  10.30495/jfh.2020.671113
• Open Access Article
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  22 - Evaluation of antimicrobial effects of aqueous and alcoholic extracts of Spirulina platensis in UF white cheese
  E. Zanganeh H. Mirzaei S.M. Jafari M. R. Afshar Mogaddam َA. Javadi
  10.30495/jfh.2022.1965039.1368
• Open Access Article
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  23 - The effect of quinoa germs on the quality of wheyless cheese
  Mahsa Karimpour afshin Javadi Shahin Zomorodi Navideh Anarjan
  10.30495/jfh.2023.1984887.1399
• Open Access Article
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  24 - Investigation of the prevalence of Neospora caninum in traditional cheeses produced from the milk of ruminants in Chaharmahal and Bakhtiari province by molecular method
  Danial Abbasi tadi Ebrahim Rahimi
  10.30495/jfh.2023.1975512.1387
• Open Access Article
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  25 - Impact of salt concentration on persistence of Mycobacterium avium subsp. paratuberculosis in Iranian UF white cheese
  Sh Hanifian حسین Jodeiri
• Open Access Article
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  26 - Histamine determination in Koopeh cheese in West-Azerbaijan province by HPLC
  S.M Razavi Rohani حسن Hassanzadazar جواد Aliakbarlu
• Open Access Article
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  27 - Prevalence and antibiotics susceptibility of Staphylococcus aureus in traditional Kouzeh cheese at Saqqez retails
  سیما Khalifezadeh M.H Sadeghi zali M.R Nahaee
• Open Access Article
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  28 - Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese
  H. Golkari H.R. Gheisari S.S. Shekarforoush M. Aminlari M. Raeisi
• Open Access Article
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  29 - Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese
  omid ramezani Abbas Jalilzadeh Javad Hesari
• Open Access Article
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  30 - Behavior of various strains of Yersinia enterocolitica in Ultra-filtered cheese and inhibitory effect of lactic starter bacteria
  رضا Vaseghi Bakhshayesh شهرام Hanifian
• Open Access Article
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  31 - Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese
  رامین Atazadeh گیتی Karim جواد Hesari شهرام Hanifian
• Open Access Article
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  32 - Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese
  K. Sajadi S. Bahramian
• Open Access Article
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  33 - Prevalence and antimicrobial susceptibility of Listeria monocytogenes in Koozeh cheeses of Urmia retails
  B. Abbasinejad مسلم Neyriz-Nagadehi Nagi Taher Talatappeh
• Open Access Article
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  34 - Effect of essential oil of Pistacia atlantica subsp. Kurdica gum on growth of Penicillium citrinum and organoleptic properties of UF-cheese
  Sh Ostowar سمیرا Bahramian رضا Salehi
• Open Access Article
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  35 - Determination of lead and cadmium contaminations in UF-Cheese and yoghurt produced in Esfahan and GolpayeganPegah Dairy Processing Establishments
  الهه Jaberi امیر Shakerian ابراهیم Rahimi
• Open Access Article
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  36 - Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese
  صدریه Sameti وجیهه Fadaei Noghani
• Open Access Article
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  37 - Seroprevalence of Escherichia coli in traditional cheeses manufactured in Maragheh rural
  سامان Mahdavi
• Open Access Article
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  38 - Antimicrobial effect of Zataria multiflora Boiss. essential oil on Escherichia coli O157:H7 during manufacture and ripening of white brined cheese
  KH Mohammadi گیتی Karim SH Hanifian علیرضا Tarinejad رضا Gasemnezhad
• Open Access Article
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  39 - Study on the contamination rate of traditional white cheese presented in Tabriz Markets to coliforms and pathogenic Escherichia coli
  محمد Pourali-Behzad حمید Mirzaei
• Open Access Article
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  40 - Isolation and identification of Enterococcus species from fresh and pot cheeses in Khoy area
  S. Mahdavi S. Alilou Y. Shafiei
• Open Access Article
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  41 - A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese
  حمید Mirzae علی Aligholi nezhad
• Open Access Article
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  42 - samples Antibiotic resistance profile of Salmonella typhimurium isolated from raw milk and traditional cheese
  Maryam Mazhari Mojtaba Bonyadian Hamdallah Moshtaghi
  10.30495/jfm.2023.1976067.1801
• Open Access Article
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  43 - Survey of the total microbial count and the rate of contamination to coliform, staphylococcus aureus and mold and yeast in traditional cheese in Birjand during 2015
  bizhan baniassadi Ataalah azhdari
• Open Access Article
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  44 - Listeria isolated from traditional cheeses of Tabriz area: Occurrence, diversity and phenotypic characteristics
  Aida Kalantaripour Shahram Hanifian
• Open Access Article
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  45 - Prevalence rate and presence of virulence genes of Escherichia coli O157: H7 in raw milk and traditional cheese at Marand retails
  Asgar Nagezadeh Hamid Mirzaei
• Open Access Article
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  46 - Antibacterial effect of methanolic extract of Eryngium Caeruleum and Mentha Spicata on Staphylococcus aureus in a food model at 15˚C
  Fatemeh Amini Hamdollah Moshtaghi Maryam Abbasvali
• Open Access Article
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  47 - Using micellar casein concentrate (MCC) on efficiency and physicochemical properties of Iranian white brine cheese
  somayeh Aghaei Ali Reza Shahab Lavasani peyman Rajaei
• Open Access Article
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  48 - 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
  Hamed Zarei Ali Reza Shahab Lavasani
• Open Access Article
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  49 - Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese
  Mohammad Bafanadeh Zendeh Vadood Razavilar Hamid Mirzaei Khosrow Mohammadi
• Open Access Article
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  50 - A study of antimicrobial effects of alcoholic extract and essential oil of caraway (Bunium persicum Boiss) on selected species of bacteria and molds in lactic cheese
  Mohammad reza Ali mohammad zadeh Mohammad ali Ali doust Jalil Khandaghi
• Open Access Article
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  51 - Effect of Cumin (Bunium persicum) essential oil and extract on microbial and chemical properties in traditional lactic cheese
  Mahboobeh Rabanifard Javad Tabatabaian Nimavard Reza sharafati chaleshtori
  10.30495/jfm.2021.1919469.1693
• Open Access Article
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  52 - The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening
  Sahar Kheirkhah Foghara sara jafarian Shahin Zomorodi Leila Roozbeh Asghar Khosrowshahi asl
• Open Access Article
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  53 - Evaluation of probiotic properties of Enterococcus faecalis and Enterococcus faecium species isolated from Pousti cheese of Gilan province in 2020
  Nasrollah Aali Jalil Khandaghi
  10.30495/jfm.2022.1931772.1717
• Open Access Article
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  54 - Investigation of lactobacilli isolated from traditional Maragheh cheese and evaluation of their acid production capacity at different times and temperatures
  omid mirzaei tash Mohammad Ali Shabkhiz
  10.30495/jfm.2022.1831690.1442
• Open Access Article
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  55 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in Culture media and Iranian White Cheese
  Ali Ehsani Mojtaba Raeisi Alijan Tabarraei Farhad Nik Nezhad Hossein Naghili Majid Aminzare
• Open Access Article
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  56 - Study of the contamination of traditional cheeses produced in Maragheh city to Escherichia coli O157:H7
  Saman Mahdavi
• Open Access Article
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  57 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in culture media and Iranian White Cheese
  Ali Ehsani Mojtaba Raeisi Alijan Tabarraei Farhad Nik Nezhad Hossein Naghili Majid Aminzare
• Open Access Article
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  58 - Study of the frequency tetA, tetB, tetC, cat3 and floR genes and their role in multidrug resistance in Salmonella enteritidis isolated from traditional cheeses
  Elham Doosti Abbas Doosti Ebrahim Rahimi
• Open Access Article
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  59 - Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil
  Majid Keyvani Marzieh Bolandi
  10.22034/jchr.2018.544089