Anon. 1997. Official Methods of Analysis. AOAC. Arlington. VA.
Buriti, F. C. A., Rocha, J. S. and Saad, S. M. I. 2005. Incorporation of Lactobacillusacidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. Int. Dairy J.
15, 1279-1288.
Dervisoglu, M. and Yazici, F. 2000. Ripening changes of Kulek cheese in wooden and plastic containers.
J. Food Eng. 48, 243-249.
Franco, I., Prieto, B., Urdiales, R., Fresno, J. M. and Carballo, J. 2001. Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety. Food Chem. 74, 463-469.
Gobbetti, M., Corsetti, A., Smacchi, E., Zocchetti, A. and De Angelis, M. 1997. Production of Crescenz a cheese by incorporation of bifidobacteria. J. Dairy Sci. 81, 37-47.
Gomes, A. M. P., Vieira, M. M. and Malcata, F. X. 1998. Survival of probiotic microbial strains in a cheese matrix during ripening: simulation of rates of salt diffusion and microorganism survival. J. Food Eng. 36, 281-301.
Hayaloglu, A. A., Guven, M. and Fox, P. F. 2002. Microbiological, biochemical and technological properties of Turkish white cheese “Beyaz Peynir”. Int. Dairy J. 12, 635-648.
Ishibashi, N. and Shimamura, S. 1993. Bifidobacteriaresearch and development in Japan. Food Technol. 47, 126-135.
Khosrowshahi, A., Madadlou, A., Mousavi, M. E. and Emam-Djomeh, Z. 2006. Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. J. Dairy Sci. 89(9): 3318-3325.
Kilic, B. G., Kuleashan, H., Eralp, I. and Karahan, A. 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT- Food Sci. Technol. 42, 1003-1008.
Ong, L., Henriksson, A. and Shah, N. P., 2007. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.
Int. Dairy J. 17, 937–945.
Ross, R. P., Fitzgerald, G., Collins, K. and Stanton, C. 2002. Cheese delivering biocultures-probiotic cheese. Australian J. Dairy Technol. 57, 71-78.
Saarela, M., Mogensen, G., Fonden, R., Matto, J. and Mattila-Sandholm, T. 2000. Probiotic bacteria: safety, functional and technological properties. J. Biotechnol. 84, 197-215.
Souza, C. H. B., Buriti, F. C. A., Behrens, J. H. and Saad, S. M. I. 2008. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. Int. J. Food Sci. Technol. 43, 871-877.
Zisu, B. and Shah, N. P. 2003. Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275.
J. Dairy Sci. 86, 3405-3415.
Zomorodi, S., Razavi-Rohani, S. M., Khosrowshahi A. and Ehsani, A. 2010. Surviving of probiotic bacteria Lactobacillus casei and its effect on the quality and sensory evaluation of the Iranian white cheese produced by ultrafiltration technique. J. Food Res. (Agric. Sci.). 19(1): 80-92. (in Farsi)
)