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 - The Feasibility Study of Cheese Production from Whey and Evaluatation of Physicochemical, Textural and Sensory Properties of the Whey Cheese
  Atiyeh Habibi Hamid Reza  Esfandiari maryam Moslehishad Mahnaz  Khodaei
• Open Access Article
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  3 - 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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  4 - Isolation and optimization of growth conditions of yeasts with aflatoxin B1 reducing properties from local cheeses in Iran
  غزال Yahyapour S.A.A Anvar مریم Ataee حامد Ahari حسین Askari
  10.30495/jcp.2022.21980
• Open Access Article
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  5 - study of producing cheese enriched with Elaeagnus angustifolia powder and examining its characteristics
  Sh. Shabani R. Azizi nejad B Mosalli
• Open Access Article
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  6 - The effect of thyme, moringa, quinoa, black seed and coriander seed powders on the physicochemical and antioxidant properties of cheese
  F. Shahdadi S. Khorasani F. Tavakoli M. Ostvar
  10.30495/jftn.2023.72790.11247
• Open Access Article
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  7 - 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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  8 - 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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  9 - 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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  10 - 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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  11 - 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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  12 - 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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  13 - 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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  14 - 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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  15 - Influence of Some Hydrocolloids on Textural Properties of UF Cheese
  Sh Zomorodi E. Azarpazhooh H. Behmadi
• Open Access Article
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  16 - 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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  17 - 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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  18 - Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese
  F. Ahmadimaram T. Mostaghim Sh. Shahriari
• Open Access Article
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  19 - The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese
  M. Yousefi Jozdani M. Goli S. A. Mortazavi
• Open Access Article
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  20 - Determine the amount of lead, cadmium, copper, zinc and calcium antagonists of milk and cheese which is produced in Kerman and Sirjan pasteurized milk factory
  Amir-Naser Alibeigi Mohammad Malakootian Seyed Alireza Mirzahoseini
• Open Access Article
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  21 - Investigation of Staphylococcus aureus infection in traditional cheeses of Karaj city
  Nazanin Khakipour Hamed Mohammadi
  10.30495/qafj.2022.1963511.1032
• Open Access Article
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  22 - Sensory characteristics of probiotic cheese
  sharareh shahbazi
• Open Access Article
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  23 - 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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  24 - 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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  25 - The Effect of WPC Based Edible Coatings Containing Natamaycin on White - Brined Cheese Shelf Life
  omid ramezani Abbas Jalilzadeh جواد Hesari
• Open Access Article
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  26 - Study of the antimicrobial and sensory properties of Aloe vera gel in Ultra-filtered white cheese
  K. Sajadi S. Bahramian
• Open Access Article
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  27 - 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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  28 - Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese
  Kh. mohammadi
• Open Access Article
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  29 - 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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  30 - 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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  31 - 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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  32 - Determination of histamine and tyramine levels in distributed cheeses in Qazvin by high-performance liquid chromatography method
  Zahra Salahshooriyan Mohammad Hosein Movassagh
  10.30495/jfh.2023.1983288.1396
• Open Access Article
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  33 - 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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  34 - 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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  35 - 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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  36 - 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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  37 - 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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  38 - 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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  39 - 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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  40 - Prevalence of six genes encoding enterotoxins production of Staphylococcus aureus isolated from white-brined-cheese by multiplex PCR
  سامان Mahdavi
• Open Access Article
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  41 - 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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  42 - Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese
  حسین Sedaghat M.H Eskandari مرضیه Moosavi-Nasab S.S Shekarforoush M.A Hanifpour
• Open Access Article
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  43 - 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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  44 - 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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  45 - 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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  46 - 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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  47 - Effect of different concentrations of nisin on starter culture of model Cheeses manufactured from ultrafiltrated milk
  Kh Mohammadi حسین Jodeiri
• Open Access Article
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  48 - 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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  49 - 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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  50 - Quantitative evaluation of the alkaline phosphatase activity in industrial and traditional dairy products supplied in Ahvaz as an indicator of pasteurization
  M. Zarei مهدی Pourmahdi Borujeni A. Manafeian
• Open Access Article
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  51 - 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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  52 - Seroprevalence of Escherichia coli in traditional cheeses manufactured in Maragheh rural
  سامان Mahdavi
• Open Access Article
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  53 - 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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  54 - 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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  55 - 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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  56 - 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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  57 - Evaluation of Formulation of Spreadable Processed Cheese Using Chickpea Protein Isolate and Lor Cheese
  Behzad Ardalan Moharram Vaziri Seyyed Ali Mortazavi
  10.30495/jfst.2022.1959034.1797
• Open Access Article
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  58 - 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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  59 - 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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  60 - Listeria isolated from traditional cheeses of Tabriz area: Occurrence, diversity and phenotypic characteristics
  Aida Kalantaripour Shahram Hanifian
• Open Access Article
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  61 - 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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  62 - The effect of Satureja khuzestanica essential oil on E.coli in Iranian white cheese
  Shima Shahrabi Ali Fazlara Ahmad Zand moghaddam
• Open Access Article
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  63 - 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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  64 - Identification of toxic shock syndrome toxin-1 genes of Staphylococcus aureus isolated from local cheese and cows milk in Tabriz city
  jalal Shayegh نسرین پورشفیع Hayedeh Mobin
• Open Access Article
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  65 - 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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  66 - 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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  67 - 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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  68 - 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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  69 - 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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  70 - 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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  71 - 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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  72 - Detection and antibiotic resistance pattern of Listeria monocytogenes strains isolated from curd and cheese
  Rahil Kiyanpour Berjoee Hassan Momtaz Lida Lotfollahi zahra bamzaheh
  10.30495/jfm.2022.1943942.1741
• Open Access Article
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  73 - 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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  74 - 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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  75 - 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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  76 - 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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  77 - Physical Form of Concentrate for Lactating Murciano-Granadina Dairy Goats: Feed Intake and Sorting, Milk Production, and Blood Metabolites
  M.H. Khabbazan H. Amanlou D. Zahmatkesh E. Mahjoubi A. Nikkhah
• Open Access Article
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  78 - Comparison of xanthan biopolymer production in mutant strains of Xanthomonas citri sub sp. citri by using cheese whey
  Roya Moravej Mehrdad Azin Seyed Mehdi Alavi
  10.30495/jmw.2021.690457
• Open Access Article
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  79 - 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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  80 - Frequency of Listeria species from raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz
  Ebrahim Rahimi Asma Behzadnia Amir Shakerian Hassan Momtaz
• Open Access Article
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  81 - Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil
  Majid Keyvani Marzieh Bolandi
  10.22034/jchr.2018.544089
• Open Access Article
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  82 - Investigation of the Effect of Black Pepper Powder on Microbiological and Physicochemical Properties of Processed Cheese
  Hajar Rahimi Peyman Ghajarbygi Saeed Shahsavari Mostafa kazemi Razzagh Mahmoudi
  10.22034/jchr.2020.1880906.1055
• Open Access Article
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  83 - Encapsulation of Zataria multiflora Boiss L. Essential Oil in Chitosan Nanoparticles: Characterization and Antifungal Properties in Culture Media and UF-Feta Cheese
  Aso Kaboodi Hamid Mirzaei Farzad katiraee Afshin Javadi Mohammad Reza Afshar Mogaddam
  10.22034/jchr.2023.1981833.1702
• Open Access Article
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  84 - Identification of Volatile Compounds Originating from Secondary Contamination and Packaging Materials in UF and White Brine Cheeses
  Narges Sabouri Yadollah Yamini .M. R Ehsani bakhoda hossein
• Open Access Article
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  85 - Feasibility of Preparing Functional Cream cheese Using Alginic acid and Investigating Some of Its Chemical, Microbial, and Sensory properties
  shahrokh shabani Fatemeh Malamiri Kojouri Hossein Bakhoda
• Open Access Article
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  86 - Production of Lighvan cheese from different mixtures of unpasteurized buffalo, sheep, and goat milk and comparison of its microbial properties with sheep Lighvan cheese
  Shirin Jabbarvand Behrouz Yahya Shafiei
  10.71876/jfh.2025.1125758
• Open Access Article
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  87 - Molecular detection and antibiotic resistance pattern of Shigella sp. Isolated from raw milk and traditional cheeses
  Farzaneh Hassani مجتبی بنیادیان Hamdallah Moshtaghi
• Open Access Article
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  88 - Investigation ‌of antibiotic resistance patterns in Escherichia coli and Staphylococcus aureus isolated from traditional cheeses in Jolfa county
  Zahra Nikbakht Dorna Rafighi Javid Taghinejad
  https://doi.org/10.71516/qafj.2024.1185529
• Open Access Article
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  89 - Experimental investigation of Zein edible film effect containing nanoemulsion of anise (Pimpinella anisum L.) essential oil on the shelf life of Gouda cheese
  Zohreh Mashak Seyed Amirali Anvar Leila Golestan Hasti  Mohammad Mehdi pour Shaghayegh  Eftekharzadeh Kambiz Nabati Mina  Hassanpour سمانه طیبی مقدم
• Open Access Article
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  90 - Isolation of Bifidobacteria and their molecular identification in various types of industrial and traditional yogurt and cheese
  ُُSara Sabeti محمد خضری Davoud  Salarbashi Elyas Nattagh-Eshtivani