1. Kazemi Borzel Abad, F., Hassani, S., Samadi, F., Ahani Azari, M. and Saghi, D.A., 2016. Genetic analysis of milk solid no-fat percentage by fixed and random regression models in Kurdi sheep of Shirvan. Iranian Journal of Animal Science Research. 8(1): 162-173. doi: 10.22067/ijasr.v8i1.41859 (In Persian) [DOI]

2. Carvalho, G., Viotto, W. and Kuaye, A., 2007. The quality of Minas Frescalcheese produced by different technological processes. Journal of Food Control. 18: 262-267. doi: 10.1016/j.foodcont.2005.10.005 [DOI]

3. Santos, M.S., Estevinho, L.M., de Carvalho, C.A.L., da Silva Conceição, A.L. and de Castro Almeida, R.C., 2020. Rheological and sensorial evaluation of yogurt incorporated with red propolis. Journal of Food Science and Technology. 57(3): 1080-1089. doi: 10.1007/s13197.019-04142-5 [DOI]

4. Delaquis, P.J., Stanich, K., Girad, B. and Mazza, G., 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology. 74(1-2): 101-109. doi: 10.1016/s0168-1605(01)00734-6 [DOI]

5. Ahangari, Z., Naseri, M. and Vatandoost, F., 2018. Propolis: Chemical Composition and Its Applications in Endodontics. Iranian Endodontic Journal. 13(3):285-292. doi: 10.22037/iej.v13i3.20994 [DOI]

6. Bankova, V., Popova, M. and Trusheva, B., 2006. Plant sources of Propolis. Natural Product Communications. 1(11): 1023-1028. doi: 10.1177/1934578X0600101118 [DOI]

7. Mirzaei, H., 2011. Microbiological changes in lighvan cheese throughout its manufacture and ripening. African Journal of Microbiology Research. 5(13): 1609-1614. doi: 10.5897/AJMR11.111 [DOI]

8. Bafandeh Zendeh, M., Razavilar, V., Mirzaei, H. and Mohammadi, Kh., 2019. Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese. Journal of Food Microbiology. 7(2): 44-54. (In Persian)

9. Burits, M. and Bucar, F., 2000. Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research. 14(5): 323-328. doi: 10.1002/1099-1573(200008) [DOI]

10. ISIRI 2852. 2006. Milk and milk products-Determination of titratable acidity and pH (Reference method). (In Persian)

11. ISIRI 760. 1977. Determination of fat content of cheese and melted cheese. (Reference method). (In Persian)

12. ISIRI 1809. 1976. Determination of chloride content. (Reference method). (In Persian)

13. AOAC. 1995. Official methods of analysis, 16th edition., Association of Official Analytical Chemists, Washington DC, USA.

14. Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A. and Ozkan, H., 2007. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chemistry. 103(4): 1449-1456. doi: 10.1016/j.foodchem.2006.10.061 [DOI]

15. Kabudari, A. and Mahalleh, S., 2016. Study of antibacterial effects of Teucrium polium essential oil on Bacillus cereus in cultural laboratory and commercial soup. Carpathian Journal of Food Science and Technology. 8: 176-183.

16. Redel, H., 2013. Foodborne infections and intoxications. Emerging Infectious Diseases. 19(12): 2067. doi: 10.3201/eid1912.131335 [DOI]

17. Ahmed Algarni, E.H., 2016. Soft Cheese supplemented whit Thyme, Cumin and Turmeric herbs to increase shelf life during storage period. Advances in Environmental Biology. 10(12): 227-236.

18. Gheibi, S., Pourfarzad, A. and Mehregan Nikoo, A., 2020. Extraction of propolis extract and investigation of its effect on quality and shelf life of unpasteurized Doogh. Animal Production Research. 9(3): 99-111. doi: 10.22124/ar.2020.17448.1553 (In Persian) [DOI]

19. Nour-Eldin, M., Hamad, F., Taha, E.M. and Mohamed, W.M., 2016. Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese. Journal of Agroalimentary Processes and Technologies. 22(4): 263-275. doi: 10.5146/ijds.v70i1.52879 [DOI]

20. Malek Zadeh Haghighi, F. and Lashkari, H., 2022. Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese. Journal of Food Science and Technology. 18(119): 205-215. doi: 10.52547/fsct.18.119.205 (In Persian) [DOI]

21. El-Din, H.M.F., Ghita, E.I., Badran, S.M.A., Gad, A.S., El-Said, M.M., 2012. Total Phenolic Compounds, Radical Scavenging and Ferric Reducing Activity of Low Fat UF-Soft Cheese Supplemented with Thyme Extract. The Journal of Applied Sciences Research. 8(4): 2335-2341.

22. Cetinkaya, F. and Soyutemiz, G.E., 2006. Microbiological and Chemical changes throughout the manufacture and ripening of Kashar: a traditioral Turkis cheese. Turkish Journal of Veterinary & Animal Sciences. 30(4): 397-404.

23. Psoni, L., Tzanetakis, N. and Litopoulou- Tzanetaki, E., 2003. Microbiological characteristics of batzos, a traditional Greek cheeae from raw goat’s milk. Food Microbiology. 20(2): 575-582. doi: 10.1016/S0740-0020(02)00153-3 [DOI]

24. Ivanov, G., Balabanova, T., Ivanova, M. and Vlaseva, R., 2016. Comparative study of Bulgarian white brined cheese from cow and buffalo milk. Bulgarian Journal of Agricultural Science. 22(N 4): 643-646.

25. El-Deeb, A.M. and Omar, S.A., 2017. Effect of propolis extract as a natural preservative on the microbial content of Kareish cheese. Journal of Food and Dairy Sciences. 8(7): 295-302. doi: 10.21608/jfds.2017.38715 [DOI]

26. AL-Ani, I., Zimmermann, S., Reichling, J. and Wink, M., 2018. Antimicrobial Activities of European Propolis Collected from Various Geographic Origins Alone and in Combination with Antibiotics. Medicines. 5(2): 1-17. doi: 10.3390/medicines5010002 [DOI]

27. Chen, P., Liu, L., Zhang, X., Bora, A.F.M., Li, X., Zhao, M., Hao, X. and Wang, Y., 2019. Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria. International Journal of Food Propertie. 229(1): 218–229. doi: 10.1080/10942912.2019.1579836 [DOI]

28. Suna, G. and Yilmaz-Ersan, L., 2022. Utilization of microalgae in probiotic white brined cheese. Mljekarstvo. 72(2): 88-104. doi: 10.15567/mljekarstvo.2022.0203 [DOI]

29. Palizdar, M.H., Taghavi, M.A. and Sodagaramiri, A., 2023. Investigation of the protective effect of different levels of garlic hydroalcoholic extract on lipid peroxidation level and activity of deltamethrin-induced antioxidant enzymes in rat’s serum. Journal of Animal Environment. 14(4): 109-118. doi: 10.22034/AEJ.2022.323243.2723 (In Persian) [DOI]

30. Fathi, M., Tanha, T., Saeidian, Sh. and Kavyani, K.Z., 2023. Effects of chitosan on growth performance, antioxidant status and some hematological and biochemical parameters of broilers. Journal of Animal Environment. 14(4): 135-140. doi: 10.22034/AEJ.2021.316056.2691 (In Persian) [DOI]

31. EI-Deeb, A.M., 2017. Utilization of propolis extract as a natural preservative in raw milk. Journal of Food and Dairy Sciences. 8(8): 315-321. doi: 10.21608/jfds.2017.38890 [DOI]