ویژگی های فیزیکی شیمیاییو حسی پنیر گوسفندی پاستوریزه با افزودن سویه های لاکتوباسیلوس کازییو لاکتوباسیلوس پلانتاروم جداسازی شده از پنیر سنتی لیقوان

Lighvan cheese has large market acceptability due to its excellent sensory atributes. since lighvan cheese is made of raw sheep milk that was always warring for health with respect of pathogenic bacteria such as brucella, listeria monocytogenes and others pathogens. the present research was done to, produced cheese from pasteurized sheep milk by adding microbial starter culture of lactobacillus casei and lactobacillus plantarumisolated from lighvan cheese were used as starter in cheese for producing lighvan special aroma and taste. in this reaserch the physicochemical and sensory properties of the white brine cheese made of pasteurized sheep milk using lactobacillus and plantarumwas studied. results revealed type of that treatment, ripening time and their interactions had significant (p < 0.05) increase and decrease effects on the physicochemical properties such as ash, dry matter, ph, acidity, fat, protein, lipolysis content. pasteurizationfor cheesesamplesonday 60ripening41%hadlessdry matterthan control sampleshad not beenpasteurized. the rate oflipolysis pasteurizedtreatments cheese was 15meq/100g oil. ashsamplespasteurizedatabout % 0/5, most of thesampleshad not beenpasteurized. pasteurizationtreatmentwithlactobacillus plantarumstrainshavethe highest ofsoluble nitrogentototal nitrogenwasamong treatments. sensory assessment of cheese samples showed the highest sensory scores obtained from pasteurized cheese made with starter lactobacillus plantarum at the end of 60 day of ripening. it can beconcluded that, while reducing theamount ofchemical propertiesofpasteurizedcheesessuch asdry matter, butthe risk ofpathogenic bacteriawereeliminated. according tosensory evaluationandphysicochemicalresultsobtainedcan be said oflactobacillus plantarumstrainsisolated from lighvan cheesecapable of can be used as astarterinthepasteurizedcheesesforflavor anddesirabilityto consumersthanlactobacillus caseistrain.