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Iran has a long history in manufacturing a wide range of dairy products and cheese is one of the most important fermented dairy product  which is high in protein. Lour cheese (Lour is similar to cottage cheese) is prepared traditionally in the mountainous region of Gilan province, north of Iran, using sheep or cow’s milk. This cheese is very well known cheeses in the region and is preferred by many locals. It is prepared through heating (up to the boiling point) the cheese whey with addition of milk (LCM) or Doogh (buttermilk) (LCB). In this study, batched of Lour cheese (with milk and with buttermilk) were produced in the traditional way and were examined for sensory, physicochemical and rheological properties. The results showed that the moisture content of LCM and LCB was 66/45% and 72/82 %, respectively. The amount of fat measured was  22/33% and 13/70 %, respectively. LCM contained less protein (8/77%) compared to LCB (9/73%). The study also showed significantly different preference for over LCB over LCM by 40 untrained panelists. These finding were backed up by the rheological analysis Overall, Lour cheese proved to be a healthy alternative for feta type cheese however, more work is to be done to commercialize it.  

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Despite numerous kinds of cheeses they can be categorized into two main groups namely Traditional and Industrial. In Semnan province, north central of Iran, varieties of traditional dairy foods are produced among which Aroushe cheese is the most popular. In this study, Aroushe cheese is produced based on the traditional procedure and predefined condition and then its chemical, reological and sensory properties are characterized. This product is a processed cheese that is produced through simultaneous mixing and heating of the crude for a relatively long time (3-4 h). According to the presented results, the fat, protein and moisture of Aroushe cheese are 35%, 42% and 5%, respectively. Therefore, the shelf-life may be expected to be too much longer than other conventional cheese even in room condition. Based on the reology data of this study, G' is greater than G" at any given point, that means the elastic component dominates over the viscoelasticity which indicates a viscoelastic solid behavior. Finally, the micro-structure and color of Aroushe cheese are determined by SEM and Hanterlab.  

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The oil extracted from three major canola cultivars (Hyolla401, Hyolla420 and RGS003) grown in Golestan Province was analyzed for physico-chemical properties, fatty acid composition, minerals content, and stability during 16 weeks of storage. According to the results, the highest iodine value and refractive index belonged to Hyolla401. The highest saponification value was observed in Hyolla420. There was no significant difference (P< 0.05) between the relative densities of the three cultivars. Study on the mineral content showed the highest level of iron and phosphorus in Hyolla420 and the maximum sulfur content in RGS003 cultivar. Oleic acid (ω-9) was the major fatty acid in all cultivars and the highest level was found in RGS003 (include % of oleic acid here). The highest level of essential fatty acids, linoleic acid (ω-6) was found in Hyolla420 and linolenic acid (ω-3) in Hyolla401. In all three cultivars, erucic acid content was low and within the permitted level (include % of oleic acid here). The Hyolla420 had the highest content of free fatty acid, acid value, peroxide value, anisidine value and Totox value compared to the other cultivars, during storage. However, result of oil stability based on Rancimat test showed that the Hyolla420 cultivar had the highest induction time during storage, which was in agreement with its low polyene index (PI).