The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils

Farzad Farbod¹, Ahmad Kalbasi^1*, Sohrab Moini¹, Zahra Emam-Djomeh¹, Hadi Razavi¹, Ali Mortazavi² and Hamed-Reza Beheshti³

¹Department of Food Science and Engineering, College of Agricultural Engineering and Technology, Karaj, Iran, E-mail: farzad@edu.com

²Department of Food Science and Technology, College of Agricultural Sciences, Ferdowsi University of Mashhad, Iran, E-mail: farzad@edu.com

³Testa Laboratory, Food Technology and Biotechnology Park, Toos Industrial Zone, Mashhad, Iran, E-mail: farzad@edu.com

^*Corresponding Author: Ahmad Kalbasi, Associate Professor, Department of Food Science and Engineering, College of Agricultural Engineering and Technology, Karaj, Iran