Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments

Jamshid Rahimi^1*, Asghar Khosrowshahi², Mehdi Mohammad Moradi³, Hamid Mohamadi⁴, Habib Abbasi⁵ and Ashkan Madadlou⁶

¹Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

²Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran

³Food Supervision Offices, Mazandaran University of medical sciences, Sari, Iran

⁴Administration of Standard and Industrial Research of Kurdistan, Sanandaj, Iran

⁵Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran

⁶Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran