Effect of Bifidobacterium lactis on some physico-chemical and organoleptical properties of Lighvan cheese
A. R. Shahab Lavasani1*, M. R. Ehsani1, S. Mirdamadi2 and S. M. Mousavi3
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Science and Research Branch, Tehran, Iran.
2Biotechnology Department, Iranian Research Organization for Science and Technology (IROST), No. 71, Shahid Mousavi Street, Enghelab Avenue, Tehran, Iran.
3Department of Food Science and Technology, Tehran University, Tehran, Iran.
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