Iranian Food Science and Technology Research Journal

Current Issue

By Issue

By Author

Author Index

Keyword Index

About Journal

Aims and Scope

Publication Ethics

Indexing and Abstracting

FAQ

Peer Review Process

Journal Metrics

Manuscript Structure

Download guide files

Article Submission Checklist

Reviewer Guide

Journal Reviewers List

Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)

Author = Vakili, Seyed Alireza

Number of Articles: 1
Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38156

Abstract
  Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex ...  Read More