Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese
Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product
Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture
[Passing and retaining of some pesticides in white brine cheese and yellow cheese in the processing of milk].
Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
