TY - JFULL AU - H. Rasouli Pirouzian and J. Hesari and S. Farajnia and M. Moghaddam and S. Ghiassifar and M. Manafi PY - 2010/7/ TI - Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese T2 - International Journal of Nutrition and Food Engineering SP - 404 EP - 408 VL - 4 SN - 1307-6892 UR - https://publications.waset.org/pdf/14947 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 42, 2010 N2 - Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P ER -