Impact of fermented whey protein concentrate on texture of Iranian white cheese
عنوان مقاله: Impact of fermented whey protein concentrate on texture of Iranian white cheese
شناسه ملی مقاله: NCFOODI18_141
منتشر شده در هجدهمین کنگره ملی صنایع غذایی در سال 1387
شناسه ملی مقاله: NCFOODI18_141
منتشر شده در هجدهمین کنگره ملی صنایع غذایی در سال 1387
مشخصات نویسندگان مقاله:
H Jooyandeh - Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Ahvaz, Iran
خلاصه مقاله:
H Jooyandeh - Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Ahvaz, Iran
The influence of fermented whey protein concentrate (FWPC) added before and after formation of cheese curd on the textural characteristics of Iranian white cheese was studied. The FWPC, prepared from whey obtained during cheese making, was addedat different levels 5, 10, 15, and 20% (v/v) after (A) or before (B) cheese curdling. It was found that both incorporation level and time of addition of FWPC (A and B) caused significant effects on texture profile analysis (TPA) of cheeses. In B cheeses,increasing the level of FWPC, except at B10%, lead to considerable decrease in hardness and chewiness while adhesiveness and cohesiveness was significantly increased. All experimental cheeses exhibited a decline in values for each rheological parameterduring ripening. However, statistical analysis of data revealed that only hardness, fracturability, adhesiveness and cohesiveness were significantly affected by ripening
کلمات کلیدی: Iranian white cheese, fermented whey protein concentrate, texture, TPA
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/140549/