The objective of this study was to determine the effect of psychrotrophic bacteria and somatic cells on the physicochemical characteristics of Iranian ultrafiltered (UF) white cheese. Milks with different numbers of psychrotrophic bacteria (1×106, 5×106 and 10×106 cfu/ml) and low somatic cell counts (SCC,
Hesari, J., Ehsani, M. R., Khosrowshahi, A. & Ghaemi, N. (2005). Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese. (e25672). Iranian Food Science and Technology Research Journal, 1(2), e25672 https://doi.org/10.22067/ifstrj.v1i2.217
MLA
Hesari, J., Ehsani, M. R., Khosrowshahi, A., & Ghaemi, N. "Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese" .e25672 , Iranian Food Science and Technology Research Journal, 1, 2, 2005, e25672. doi: 10.22067/ifstrj.v1i2.217
HARVARD
Hesari, J., Ehsani, M. R., Khosrowshahi, A., & Ghaemi, N. (2005). 'Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese', Iranian Food Science and Technology Research Journal, 1(2), e25672. doi: 10.22067/ifstrj.v1i2.217
CHICAGO
Hesari, J., Ehsani, M. R., Khosrowshahi, A. & Ghaemi, N., "Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese." Iranian Food Science and Technology Research Journal, 1 2 (2005): e25672, doi: 10.22067/ifstrj.v1i2.217
VANCOUVER
Hesari J., Ehsani M. R., Khosrowshahi A., Ghaemi N. Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese. Iranian Food Science and Technology Research Journal. 2005;1(2):e25672 (In Persian). doi: 10.22067/ifstrj.v1i2.217
