Traditional fermented dairy products of Iran

被引：2
作者：
Ezzatpanah, Hamid [1 ]
机构：
[1] Islamic Azad Univ, Dept Food Sci & Technol, Sci & Res Branch, Tehran, Iran
来源：
INTERNATIONAL DAIRY JOURNAL | 2023年 / 147卷
关键词：
LACTIC-ACID BACTERIA; LIGHVAN CHEESE; RHEOLOGICAL PROPERTIES; PROBIOTIC PROPERTIES; VOLATILE COMPOUNDS; BOVINE-MILK; CAMEL; RAW; PROTEOLYSIS; DIVERSITY;
D O I：
10.1016/j.idairyj.2023.105773
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Traditional fermented milk is popular for its unique organoleptic properties. Scientific evaluation of various aspects of Iranian traditional fermented milk products (TFDP) was carried out by Iranian scientists and included not only sensory properties but also safety, microbiological characteristics, health promoting aspects such as bioactive components, probiotic potential, as well as chemical, biochemical, physicochemical, rheological and, in some cases, nutritional properties. The primary objective of present review is to cover scientific studies on Persian TFDP made from bovine and non-bovine milk types such as sheep, goat, and camel milk.& COPY; 2023 Elsevier Ltd. All rights reserved.
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页数：17
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