Manufacturing Method and Physicochemical Properties of Lighvan and Koozeh (Koopeh) Cheeses

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Ewes’ milk and goats’ milk and dairy products manufactured from them have an important role in the life of the people living in local areas of Iran. Lighvan and Koozeh (Koopeh) are the most known Iranian traditional cheeses manufactured respectively in East Azarbaijan, West Azarbaijan, Kordestan and Qazvin provinces, in the north-west of Iran. These cheeses are manufactured traditionally from raw ewe or goats’ milk or an appropriate mixture of them without using a starter-culture. Using raw milk for the manufacturing of Lighvan and Koozeh (Koopeh) cheeses provides a specific taste and flavor and increases their marketability. During manufacturing of these types of cheese, lamb or commercial calf rennet is used for coagulating the milk to form the curd. While Lighvan cheese is ripened in the cube form in metal tins containing 10-12% of brine for 3-4 months, Koozeh (Koopeh) cheese is ground after dry salting and put into jugs, and then is ripened underground for 2-3 months. In this chapter, besides discussing the properties of ewes’ and goats’ milk, the manufacturing methods and physicochemical properties of these Iranian traditional cheeses are also explained.