Effect of psychrotrophic bacteria and somatic cell count on proteolysis and sensory properties of UF white cheese

Document Type : Research Article

Authors

• Javad Hesari ¹
• Mohammad Reza Ehsani
• Asghar Khosrowshahi ²
• Nasser Ghaemi ¹

¹ Tabriz University

² Urmia

https://doi.org/10.22067/ifstrj.v1i2.217

Abstract

Abstract

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,