Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening

被引：5
|
作者：
Hasanzadeh, Asieh [1 ]
Amiri, Zeynab Raftani [1 ]
Aminifar, Mehrnaz [2 ]
机构：
[1] Sari Agr Sci & Nat Resources Univ, Dept Food Sci & Technol, POB 578, Sari, Iran
[2] SRI, Dept Food Sci & Technol, Fac Food Ind & Agr, POB 31745-139, Karaj, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 02期
关键词：
Kope cheese; Microstructure; Rheological properties; Ripening time; IRANIAN WHITE CHEESE; LOW-FAT; SENSORY CHARACTERISTICS; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; FLAVOR DEVELOPMENT; AROMA RELEASE; STORAGE TIME; TEXTURE; MILK;
D O I：
10.1111/1471-0307.12434
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water-soluble nitrogen/TN increased during this period. Storage and loss moduli increased, while loss tangent decreased; as a result, the elasticity characteristics were greater than the viscous characteristics of the samples. Microstructure images showed that the size of pores and casein network density increased significantly during ripening and, after 90days, the structure of many pores became very similar to each other.
引用
收藏
页码：347 / 355
页数：9
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