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

页码：347 / 355

页数：9

共 50 条

[41] Microbiological and physicochemical parameters during the production and ripening of Fascal cheese
Nespolo, Cassia Regina
Settin Taffarel, Jaslin Alexandra
Brandelli, Adriano
[J]. ACTA SCIENTIAE VETERINARIAE, 2009, 37 (04) : 323 - 328
[42] Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening
Myriam Vasek, Olga
Matilde Mazza, Silvia
Savoy de Giori, Graciela
[J]. FOOD SCIENCE AND TECHNOLOGY, 2013, 33 (01): : 151 - 160
[43] Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety
Franco, I
Prieto, B
Urdiales, R
Fresno, JM
Carballo, J
[J]. FOOD CHEMISTRY, 2001, 74 (04) : 463 - 469
[44] Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening
Atasever, M
Ceylan, ZG
Alisarli, M
[J]. ACTA ALIMENTARIA, 2002, 31 (04) : 319 - 326
[45] Technological and physicochemical properties of milk and physicochemical aspects of traditional Oaxaca cheese
Montes de Oca-Flores, Eric
Espinoza-Ortega, Angelica
Manuel Arriaga-Jordan, Carlos
[J]. REVISTA MEXICANA DE CIENCIAS PECUARIAS, 2019, 10 (02) : 367 - 378
[46] EFFECT OF SOME TECHNOLOGICAL PARAMETERS DURING DRYING OF RIPENING CHEESE ON ITS PHYSICOCHEMICAL PROPERTIES AND MICROSTRUCTURE
Chojnowski, Wladyslaw
Fornal, Jozef
Dec, Boguslaw
Blaszczak, Wioletta
[J]. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2006, 15-56 : 47 - 50
[47] Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
Kwak, Hae-Soo
Chimed, Chogsom
Yoo, Sang-Hun
Chang, Yoon Hyuk
[J]. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2016, 36 (02) : 244 - 253
[48] MICROSTRUCTURAL CHANGES DURING RIPENING OF CHEDDAR CHEESE PRODUCED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN
EINO, MF
BIGGS, DA
IRVINE, DM
STANLEY, DW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (03): : 149 - 153
[49] Textural, rheological and microstructural properties of imitation cheese containing inulin
Hennelly, PJ
Dunne, PG
O'Sullivan, M
O'Riordan, ED
[J]. JOURNAL OF FOOD ENGINEERING, 2006, 75 (03) : 388 - 395
[50] Rheological properties of cheddar cheese as influenced by fat reduction and ripening lime
Ustunol, Z
Kawachi, K
Steffe, J
[J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (06) : 1208 - 1210

← 1 2 3 4 5 →