Anonymous (1965). Institute of Standards and Industrial Research of Iran (ISIRI). Determination of total nitrogen of milk (Kjeldahl-1) method, ISIRI Number 639. (In Farsi)
Anonymous (1987). Institute of Standards and Industrial Research of Iran (ISIRI). Milk and Milk products- determination of Acidity, pH and test methods, ISIRI Number 2852. (In Farsi)
Anonymous (2014). Institute of Standards and Industrial Research of Iran (ISIRI). Milk and Milk products- Fresh cheese - specifications and test methods, ISIRI Number 6629. (In Farsi)
Anonymous. (2001). Report of Joint FAO/WHO Expert Consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. C´ordoba, Argentina.
Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. & Salazar, C.A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Research International, 38(5), 597-604.
Bergamini, C.V., Hynes, E. & Zalazar, C.A. (2006). Influence of probiotic bacteria in the proteolisis profile of a semi-hard cheese. Journal of Dairy Science, 16, 856-866.
Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. & Reinheimer, J.A. (2004). Incorporation of bifodobacterium into cheeses: challenges and rewards. International Dairy Journal, 14, 375-387.
Bylund, G. (1995). Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB.
Condurso, C., Verzera, A., Romeo, V., Ziino, M. & Conte, F. (2008). Solidphase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf life. International Dairy Journal, 18, 819–825.
Ehsani, A., Mahmoodi, R., Tokmechi, A. & Pajoohi, M. R. (2011). White brine cheese as a vehichle probiotic dairy product. Journal of Food Science and Technology, 8(31), 77-83. (In Farsi).
Rezaee, R. (2010). The study of the effect of Inulin and some Gums on Physicochemical, Sensory and Viability of probiotic in frozen yogurt. M. Sc dissertation, University of Gorgan. (In Farsi)
Ghaemi, H., Hesari, J. & Pourahmad, R. (2010). The production of symbiotic UF white cheese using probiotic strain Lactobacillus acidophillus and inulin. Journal of Food Processing and Preservation, 2(4), 19-32. (In Farsi)
Grattepanche, F., Miescher-Schwenninger, S., Meile, L. & Lacroix, C. (2008). Recent developments in cheese cultures with protective and probiotic functionalities. Dairy Science and Technology, 88(4-5), 421-444.
Jia, H.X., Su M.Y. & Gong G.Y. (2015). Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of cheddar cheese during ripening period. CYTA – Journal of Food, 13(3), 464-471.
Karimi, R., Mortazavian, A.M. & Cruz, A.G. (2011). Viability of probiotic microorganisms in cheese during production and storage: a review. Dairy Science and Technology, 91, 283-308.
Kasımoglu A., Goncuoglu, M. & Akgun, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. International Dairy Journal, 14, 1067-1073.
Lourens-Hattingh, A. & Viljoen, B.C. (2001). Yogurt as probiotic carrier food. International Dairy Journal, 11, 1-17.
Mahmoud, S.F., El-Halmouch, Y. & Montaser, M.M. (2013). Effect of probiotic bacteria on karish Cheese production. Life Science Journal, 10(2), 1279-1284.
McSweeny, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57 (2/3), 127-140.
Mes da Cruz, A., Buriti, F.C.A., Batista de Souza, C.H., Fonseca Faria, J.A. & Isay Saad, S.M. (2009). Probiotic cheese: health benefits, technological and stability aspects. Food Science and Technology, 20, 344-354.
Ong, L. and Shah, N.P. (2009). Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT - Food Science and Technology, 42, 1260-1268.
Perveen, K., Alabdulkarim, B. & Arzoo, S. (2011). Effect of temperature on shelf life, chemical and microbial properties of cream cheese. African Journal of Biotechnology, 10(74), 16929-16936.
Rasic, J. L., & Kurmann, J. A. (1983). Bifidobacteria and their role. Microbiological, nutritional-physiological, medical and technological aspects and bibliography (Vol. 39).
Rezaei, R. (2010). The study of effect of Inulin and some gums on physicochemical, sensory properties and viability of probiotics in frozen yogurt. M. Sc Dissertation, University of Gorgan, Iran. (In Farsi)
Sabbagh, N., Gheisari, H.R. & Aminlari, M. (2010). Monitoring the chemical and microbiological changes during ripening of iranian probiotic low-fat white cheese. American Journal of Animal and Veterinary Sciences, 5 (4), 249-257.
Saxelin, M., Korpela, R. & Mayra- Makinen, A. (2003). Introduction: classifying functional dairy products. In T. Mattila- Sandholm, & M. Saarela (Eds.), Functional dairy products. Boca Raton, LA, USA: CRC Press. pp. 1-16.
Shah, N.P. (2000). Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science, 83(4), 894-907.
Shahab Lavasani, A. R., Ehsani, M. R., Mirdamadi, S. & Mousavi M. A. (2012). Changes in physicochemical and organoleptic properties of traditional Iranian cheese lighvan during ripening. International Journal of Dairy Technology, 65(1), 64-70.
Shahidi, B., Shahab Lavasani, A. R., Golmakani, M. T., Zare, A., Kalantari, M. & Sharifi, A. (2014). The using of gas chromatography-mass spectrometry for determination of diacetyl and acetaldehyde of uf cheese In: Proceedings of The First National Congress on Snack Foods, Food Science and Technology Research Institute, Jahad Daneshgahi of Mashhad, Iran, pp. 9. (In Farsi)
Solhi, P., Sadeghi Mahoonak, A. R., Hesari, J., Ghorbani, M. & Alami, M. (2014). The effect of microbial lipase and protease enzyme in acceleration of development of flavor and aroma of Iranian UF Feta cheese. Journal of Food Research, 24(2), 201-213. (In Farsi)
Sreekumar, O. & Mosono, A. (2000). Immediate effect of lactobacillus on the intestinal flora and fecal enzyme of rats and in vitro inhibition of E. coli in culture. Journal of Dairy Science, 93, 931-939.
Talwalkar, A., Miller, C. W., Kailasapathy, K. & Nguyen, M. H. (2004). Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt. International Journal of Food Science and Technology, 39(6), 605-611.
Wysong, R.L. (2001). Beneficial lactobacilli in food and feed. Journal of Food Protection, 4, 487-451.
)