کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403703 1330896 2014 37 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
ترجمه فارسی عنوان
ارزیابی بیوشیمیایی، میکروبی و حساسیت پنیر سفید نرم از شیر گاو و لوپین ساخته شده است
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The aim of the present study was to evaluate some physicochemical, microbiological and sensory properties of fresh and matured (75 days) soft cheeses made with mixtures of cow milk and 0, 25, 50 and 75 mL/100 mL of lupin milk. A remarkable increase in cheese yield was observed with increasing the level of lupin milk to the mixture. Compared to cow milk cheese, the protein content was significantly (P ≤ 0.05) increased while ash was decreased with the increase in the level of lupin milk for both fresh and matured cheese. However, fat content, total solids and acidity were increased only for fresh cheese and decreased for mature one compared to that of cow milk. The pH showed significant (P ≤ 0.05) reduction when the levels of lupin milk increased for fresh cheese while for matured cheese it slightly decreased. The total bacterial count is within the range that naturally exists in milk containing foods. The others microorganisms such as fungi, mold, Escherichia coli, and Salmonella were not existed in both types of cheese. Regardless of cheese color, incorporation of lupin milk at low concentration (25 mL/100 mL) significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of both fresh and mature cheese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 553-559
نویسندگان
, , , ,