ORIGINAL RESEARCH

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

  1. ALI REZA SHAHAB LAVASANI1,
  2. MOHAMMAD REZA EHSANI1,*,
  3. SAEED MIRDAMADI2,
  4. MOHAMMAD ALI EBRAHIM ZADEH MOUSAVI3

Article first published online: 23 OCT 2011

DOI: 10.1111/j.1471-0307.2011.00724.x

Issue

International Journal of Dairy Technology

International Journal of Dairy Technology

Volume 65, Issue 1, pages 64–70, February 2012

Additional Information

How to Cite

SHAHAB LAVASANI, A. R., EHSANI, M. R., MIRDAMADI, S. and EBRAHIM ZADEH MOUSAVI, M. A. (2012), Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening. International Journal of Dairy Technology, 65: 64–70. doi: 10.1111/j.1471-0307.2011.00724.x

Author Information

  1. 1

    Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, P.O. Box 14515/775, Islamic Azad University, Tehran, Iran

  2. 2

    Biotechnology Department, Iranian Research Organization for Science and Technology (IROST), No. 71, Shahid Mousavi (Forsat) St., Enghelab Ave., P.O. Box 15815-3538 Tehran 15819, Iran

  3. 3

    Department of Food Science and Technology, Tehran University, Tehran, Iran

* Author for correspondence. E-mail: mehsani@ut.ac.ir

  1. This article has been extracted from Ali Reza Shahab Lavasani’s PhD dissertation.

Publication History

  1. Issue published online: 3 JAN 2012
  2. Article first published online: 23 OCT 2011

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