کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2441343 | 1108138 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures](/preview/png/2441343.png)
چکیده انگلیسی
The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three treatments of Iranian White cheese were made by applying coagulation temperatures of 34, 37, and 41.5°C during the cheese-making procedure. A higher coagulation temperature resulted in increased fat and protein contents, and decreased the moisture content and ratio of moisture to protein. The highest temperature (41.5°C) had a significant effect on the opacity of Iranian White cheese. Milk coagulation at this temperature decreased the whiteness index (Hunter L value) and increased the yellowness index (Hunter b value) of the aged product compared with cheeses coagulated at lower temperatures. Microstructure of the cheese coagulated at 41.5°C was more compact and undisturbed, reflecting the higher values of stress at fracture and storage modulus measured for this treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 89, Issue 7, July 2006, Pages 2359-2364
Journal: Journal of Dairy Science - Volume 89, Issue 7, July 2006, Pages 2359-2364
نویسندگان
A. Madadlou, A. Khosroshahi, S.M. Mousavi, Z.E. Djome,