The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Cambridge Univ Press
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2.5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2.5 and 1% had no ineligible effect on the quality and acceptability of the cheese.
Açıklama
Anahtar Kelimeler
Salt concentration, Iranian white cheese, UF-treated milk, ripening, sensory characteristics
Kaynak
Journal of Dairy Research
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
82
Sayı
3
