Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

被引：26
|
作者：
Lavasani, Ali Reza Shahab [1 ]
Ehsani, Mohammad Reza [1 ]
Mirdamadi, Saeed [2 ]
Mousavi, Mohammad Ali Ebrahim Zadeh [3 ]
机构：
[1] Islamic Azad Univ, Fac Agr & Nat Resources, Sci & Res Branch, Dept Food Sci & Technol, Tehran, Iran
[2] Iranian Res Org Sci & Technol IROST, Dept Biotechnol, Tehran 15819, Iran
[3] Univ Tehran, Dept Food Sci & Technol, Tehran, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2012年 / 65卷 / 01期
关键词：
Lighvan cheese; Physicochemical properties; Lipolysis; Proteolysis; Cheese ripening; WHITE-BRINED-CHEESE; CHEDDAR CHEESE; BIOCHEMICAL-CHANGES; FETA CHEESE; LIPOLYSIS; MILK; PROTEOLYSIS; CULTURES; QUALITY; ACIDS;
D O I：
10.1111/j.1471-0307.2011.00724.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water-soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA-SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90-day storage period. The ripening stage was the main factor affecting the cheeses sensory properties.
引用
收藏
页码：64 / 70
页数：7
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