[1] Schulz, D., Senge, B. & Krenkel, K. (1999). Investigations into the combined enzymatic and lactic acid milk coagulation. Milchwissenschaft, 54, 363-367.
[2] Song, M., Park, W. S., Yoo, J., Han, G., Kim, B., Seong, P., Oh, M., Kim, K. & Jam, J. (2017). Characteristics of Kwark cheese supplemented with Bifidobacterium longum KACC 91563. Korean Journal for Food Science of Animal Resources, 37 (5), 773-779.
[3] Milanović, S.D., Panić, M. D. & Carić, M. D. (2004). Quality of Quarg produced by probiotics application. Acta Periodica Technologica, 35, 37-48.
[4] Kadiya, K.S., Kanawjia, S.K. & Solanki, A.K. (2014). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of Quarg cheese. International Journal of Fermented Foods, 3(1), 61-76.
[5] Djurić, M.S., Ilićić, M.D., Milanović, S.D., Carić, M.D. & Tekić, M.N. (2007). Nutritive characteristics of probiotic Quarg as influenced by type of starter. Acta Periodica Technologica 38, 11-19.
[6] Mara, O. & Kelly A.L. (1998). Contribution of milk enzymes, starter and rennet to proteolysis during storage of Quarg. International Dairy Journal, 8, 973-979.
[7] Shah, N.P. (2007). Functional cultures and health benefits. International Dairy Journal, 17(11), 1262-1277.
[8] Saad, S.M.I. (2006). Probiotics and prebiotics: the state of the art. Brazilian Journal of Pharmaceutical Sciences, 42(1), 1-16.
[9] Bomba, A., Nemcova, R., Mudronova, D., & Guba, P. (2002). The possibilities of potentiating the efficacy of probiotics. Trends in Food Science and Technology 13(4), 121-126.
[10] Fuller, R. (1997). Probiotics 2: application and practical aspects. London: Chapman and Hall.
[11] Gibson, G.R. & Fuller, R. (1998). The role of probiotics and probiotics in the functional food concept. In: M.J. Sadler & M. Slatmarsh (Eds.), Functional foods: The consumer, the products and the evidence (pp. 3-14),
[12] Shah, N.P. & Lankaputhra, W.E.V. (1997). Improving viability of Lactobacillus acidophilus and Bifidobacterium ssp. in yoghurt. International Dairy Journal, 7(5): 349–356.
[13] Gismondo, M. R., Drago, L. & Lombardi, A. (1999). Review of probiotics available to modify gastrointestinal flora. International Journal of Antimicrobial Agents, 12, 287-292.
[14] Chandramouli, V., Kailasapathy, K, Peiris, P. & Jones, M. (2004). An improved method of microencapsulation and its evaluation to protect Lactobacillus spp in simulated gastric conditions. Journal of Microbiology Methods, 57, 27-35.
[15] Krasaekoopt, W., Bhandari, B. & Deeth, H. (2003). Evaluation of encapsulation technique of probiotics for yoghurt: A review. International Dairy Journal, 13, 3-13.
[16] Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suarez, V.B. & Zalazar 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, 597–604.
[17] Gardiner, G., Ross, R. P., Wallace, J. M., Scanlan, F. P., Jagers, P. P.J. M., Fitzerald, G., Collins, J. K. & Stanton, C. (1999). Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. Journal of Agricultural and Food Chemistry, 47, 4907-4916.
[18] Karimi, R., Sohrabvandi, S. & Mortazavian, A.M. (2012). Review Article: Sensory characteristics of probiotic cheese. Comprehensive Reviews in Food Science and Food Safety, 11, 437-452.
[19] Khodabakhsh, M., Tajabady Ebrahimi, M & Hashemi M. (2012). Production of exopolysaccharides from Lactobacilli isolated from Keshk of Lighvan area. Quarterly Journal of Applied Biotechnology and Microbiology, 1(1), 83-100. [In Persian]
[20] Sheu, T.Y. & Marshall, R.T. (1993). Microentrapment of Lactobacilli in calcium alginate gels. Journal of Food Science, 54, 557–561.
[21] ISIRI. 2006. Institute of Standards and Industrial Research of Iran. Milk and dairy products: Determination of fat acidity and pH. ISIRI number 2852.
[22] AOAC, Association of Official Analytical Chemist. (2000). Official methods of analysis Washington. D. C.
[23] Kuchroo, C.N. & Fox, P.F. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Michwissenchaft, 37, 331-335.
[24] Nouira, W., Park, Y.W., Guler, Z. & Terrill, T. (2011). Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration. Open Journal of Animal Sciences, 1(2), 17-23.
[25] Oliveira, R.P.S., Florence, A.C.R., Silva, R.C., Perego, P. & Converti A. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profile in nonfat symbiotic fermented milk. International Journal of Microbiology, 128, 467-472.
[26] Fox, P.F., Guinee, T.P., Cogan, T.M. & McSweeney, P.L.H. (2000). Fundamentals of cheese science. Gaithersburg, Aspen: Wiley.
[27] Sarantinopoulos, P., Andrighetto, C., Georgalaki, M. D., Rea, M.C., Lombardi, A., Cogan, T. M., Kalantzopoulos, G. & Tsakalidou, E. (2001). Biochemical properties of enterocococi relevant to their technological performance. International Dairy Journal, 11, 621-647.
[28] McSweeney, P.L.H. & Fox, P.F. (2004). Metabolism of residual lactose and of lactate and citrate. In P. F. Fox, P. L. H. McSweeney, M. C. Timothy, & P. G. Timothy (Eds.) 3rd Ed.. Cheese: chemistry, physics and microbiology. (pp. 361-371). London: Elsevier Academic Press.
[29] Sobhi Sarabi, Y. (2012). Effects of Lactobacillus casei and L. plantarum strains isolated from traditional Lighvan cheese on pasteurized sheep’s cheese. M Sc. Thesis, University of Tabriz, Tabriz, Iran. (In Persian)
[30] Zare-Jamshidi, N & Hesari, J. (2013). The effect of exopolysaccharid –producing starters on the proteolysis and lipolysis of the ultrafiltered white cheese. Food Science Research, 23(2), 249-257. (In Persian)
[31] Atasoy, A.F. & Turkoglu, H. (2008). Changes of composition and free fatty acid content of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effect of heat treatments and starter cultures. Food Chemistry, 110, 598-604.
[32] Hesari, J., Ehsani, M. R., Khosroshahi, A. & McSweeney, P.L.H. (2006). Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86, 291-302.
[33] Singh, H. & Waungana, A. (2001). Influence of heat treatment of milk on cheesemaking properties. International Dairy Journal, 11, 543–551.
[34] Vinderola, C.G., Prosello, W., Ghiberto, D. & Reinheimer, J.A. (2000). Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian fresco cheese. Journal of Dairy Science, 83(9), 1905-1911.
[35] Gomes, A.M. P. & Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology, 10, 139-157.
[36] Buriti, F.C.A., Okazaki, T.Y., Alegro, J.H.A. & Saad S.M.I. (2007). Effect of a probiotic mixed culture on texture profile and sensory performance of Mina’s fresh cheese in comparison with the traditional products. Archivos Latino Americanos De Nutricion 57(2), 179-185.
[37] Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. & Reinheimer, J.A. (2004). Incorporation of Bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 14, 375-387.