White-brined cheese is a popular cheese type in many parts of the world. Advances in milk
concentration methods have led to the use of ultra-filtered (UF) milk to produce these …

Traditional fermented milk is popular for its unique organoleptic properties. Scientific
evaluation of various aspects of Iranian traditional fermented milk products (TFDP) was …

The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation
inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita …

A total of 360 traditional cheeses consisted of Lighvan (n= 62), Koozeh (n= 62), Siahmazgi
(n= 58), Khiki (n= 58), Talesh (n= 58) and Lactic (n= 62) collected from different parts of Iran …

Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid
cheese alternatives with superior nutritional and functional properties. The effects of partially …

Globally, there is a trend for healthy food products, preferably incorporating natural bioactive
ingredients, replacing synthetic additives. From previous screening studies, extracts of …

The aim of this work was to study the rheological, textural, colour and sensory characteristics
of Valdeón blue-veined cheese during ripening. Eight batches of cheese were manufactured …

The volatile aromatic components in cow's or sheep's milk Kashk samples collected from 11
regions of Iran were extracted by solid-phase micro-extraction and analyzed by GC/MS …

Replacement of milk protein with protein isolates from vegetable resources can significantly
influence the characteristics of feta whey less cheese and also decrease the cost of final …

Soy proteins are used in foods as non-dairy alternatives and they play significant role in
human health. The use of different concentrations of soy protein isolate (SPI)(0–6% w/v dry …