کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278369 | 464550 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A systems analysis of pasta filata process during Mozzarella cheese making
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Pasta filata process during Mozzarella cheese manufacturing was studied. System variables (SME, specific mechanical energy; TE, exit temperature) were defined and their relationships to operating conditions were investigated. The compositional, rheological and functional properties of cheeses manufactured under different conditions were analyzed and relationships between system variables and cheese properties were established. The cheese moisture content decreased as SME increased. A quadratic relation was established between cheese moisture content and TE, FDM (fat-in-dry-matter) and SME and FDM and TE. These relationships suggested that optimization of the cheese yield is possible by adjusting the pasta filata process operating parameters. Evaluation of microstructural features of the cheese samples further supported these conclusions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 69, Issue 4, August 2005, Pages 399-408
Journal: Journal of Food Engineering - Volume 69, Issue 4, August 2005, Pages 399-408
نویسندگان
Chenxu Yu, Sundaram Gunasekaran,