Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese
سال انتشار: 1395
نوع سند: مقاله ژورنالی
زبان: فارسی
مشاهده: 284
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شناسه ملی سند علمی:
JR_IFST-12-3_006
تاریخ نمایه سازی: 5 شهریور 1396
چکیده مقاله:
The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starterculture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensoryproperties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SC cheeses, due to denser and elastic protein network, whereas meltability and adhesiveness of DA cheese was lower than CM and SC samples. SC cheese had significantly higher b-value than DA sample. The sensory evaluation revealed that the SC cheese had higher sensory quality than other cheeses in fresh state and during 45 days of storage. In general, sensory scores of all mozzarella cheeses were acceptable up to 15th day of storage and thereafter decreased progressively till the end of storage period.
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نویسندگان
H Jooyandeh
Associate professor and former B.SC. students, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Iran, respectively
M Nooshkam
Associate professor and former B.SC. students, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Iran, respectively
A.B Davari
Associate professor and former B.SC. students, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Iran, respectively