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Mithraism rituals can be considered the most ancient Iranian religion, that based on available information, the scape and sphere of influence not only large parts of Grate Iran, but also parts of India and Europe, especially in the first centuries AC, impressed, as on most of the information and documents that Western Scholars were presented, how the law plays an important role in shaping some of the traditions of Christianity in Europe. The aim of this research to understand the spatial structure Mithraeum architecture in Europe, as illustrated in the documents properly reflect the performance space is Mithraism of Europe. The main research question is that, how important Features of the original architecture and atmosphere of the Mithraeum architecture was in Europe? Descriptive and analytical research and data collection methods to the documents. The statistical properties of the first fifty of the Mithraea that during their investigation, which number about eight samples of documents is illustrated more about them, and took a closer look. This theoretical framework is based on the phenomenon and characteristics of cultural and religions factors in shaping how the ritual space is particularly important temples. The research results show that almost that many in Europe have been found from most of Mithraism architectural structures that were more or less similarity of cultural characteristics and world views of Mithraism. This structure consists of a rectangular space, which were divided into three parts that together form a line a space of three groups. The middle space, where more traffic and double the space in which two, people were used to deployment. In the end of temple, there was a place that most cases were above a floor and place the person or persons of higher authority, and performing some ritual ceremonies such as prayer and sacrifice the animals.

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Aims: numerous studies have delved into the intricate connection between the built environment of communities and human beings in various aspects. Researchers have shown a keen interest in understanding the social dynamics of residents and the role of open and public spaces. despite the abundance of research, a comprehensive consensus regarding theoretical foundations, measurement techniques, and evaluation tools is yet to be reached. This article aims to address this gap by proposing potential paths for future studies that seek to examine the relationship between public and open spaces and residents' individual and social indicators.
Methods: Using a descriptive-exploratory approach, theories and approaches that can be relied upon in studies in this field, as well as methods, variables, and components that can be used to evaluate the public and open spaces, are introduced and limitations are discussed.
Findings: The investigations have shown that a combination of several theories can form the basis for research that addresses the relationship between human beings and the public and open spaces, and models have also been introduced to interpret the relationship between these two variables. The study categorizes the variables of the public and open spaces into three distinct categories and presents indicators for measuring each category.
Conclusion: In conclusion, the evaluation of public and open spaces in a quantitative manner can be accomplished through diverse methods and approaches. The selection of a specific path, as outlined in this article, should be based on the objectives and research questions at hand.
 

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Back extrusion testing was used to evaluate the rheological properties of probiotic quark cheese. Effect of probiotic strain type including L.acidophilus (LA) and L.casei (LC) was studied on sensory and textural characteristics of quark cheese upon storage time. Results showed that LC quark cheese had firmer and harder texture (higher σ_max, Young’s modulus) compared to that of LA sample in all storage days. Increasing storage time to 7 days, led to a significant (p<0.05) increase in the firmness of all samples. After 7 days, the firmness and hardness decreased again. There was no significant difference between LC and LA samples in terms of firmness from 14 to 21 days of storage. Sensorial results showed that there was no significant difference in sensory attributes of all samples in day 1. By increasing storage time differences in sensory properties appeared and LC sample obtained higher sensory scores compared to LA cheese. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Especially between 14 and 21 days interval the greatest decrease in sensory scores occurred. The results of this study revealed probiotic quark cheese can be kept unchanged in terms of sensory properties for 14 days. Quark cheese supplemented with L.casei provided better sensory and textural properties compared to those of L.acidophilus.
 

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The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus (LA) and L. casei (LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and Lc-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LA-cap compared to those of LC-free and LA-free after 14^th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2^nd week of storage. Increasing storage time up to 14 days did not significantly (p<0.05) decrease the number of free forms of lactobacilli. However, after 14^th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.