THE OPTIMIZATION AND MODELING OF THE FORMULATION AND COOKING CONDITIONS OF A PROCESSED ANALOGUE CHEESE ON THE BASE OF UF-FETA IRANIAN CHEESE THROUGH THE SLOW COOLING METHOD

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SHABANI J.; MIRZAEI H.; JAFARI S.M.; SARFARAZI M.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:2 (50) Page(s): 43-52

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Title

THE OPTIMIZATION AND MODELING OF THE FORMULATION AND COOKING CONDITIONS OF A PROCESSED ANALOGUE CHEESE ON THE BASE OF UF-FETA IRANIAN CHEESE THROUGH THE SLOW COOLING METHOD

Author(s)

SHABANI J. | MIRZAEI H. | JAFARI S.M. | SARFARAZI M. | Issue Writer Certificate

Keywords

IMAGE PROCESSINGQ2

PROCESSED CHEESEQ2

RSMQ2

SLOW COOLINGQ2

Abstract

Introduction: PROCESSED CHEESE is the resulted of the combination of natural cheese with dairy and non-dairy elements. A simple type and production technology of PROCESSED CHEESE is based on the application of low quality cheeses with wide extent of flavor and texture that has resulted in the increased production of this product as a suitable substitute for the natural cheese. The aim of this study is to optimize the replacement of milk fat with the sunflower oil at different times and temperatures of cooking through the slow cooking method concerned with the physical properties of the PROCESSED CHEESE.Materials and Methods: In this study, response surface methodology (RSM) was employed to investigate the effect of vegetable oil concentration (20, 30 and 40%), cooking temperature (65, 75 and 85oC) and time (5, 10 and 15 min) on the physical properties of the cheese that consisted of hardness, meltability and oiling-off through the slow chilling method.Results: As the vegetable oil concentration increased, the cheese hardness decreased (P<0.01) and there were no significant differences in the oiling off and meltability of the cheese. The effect of time and temperature of cooking was inversely related to the vegetable oil concentration.Conclusion: The optimum conditions for the production of the processed analogue cheese were the vegetable oil concentration of 20%, cooking temperature of 85oC and time of 15 min under which the optimum values for the hardness, meltability and oiling-off were 23.337, 237.5 and 228.2% respectively.

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APA: Copy

SHABANI, J., MIRZAEI, H., JAFARI, S.M., & SARFARAZI, M.. (2016). THE OPTIMIZATION AND MODELING OF THE FORMULATION AND COOKING CONDITIONS OF A PROCESSED ANALOGUE CHEESE ON THE BASE OF UF-FETA IRANIAN CHEESE THROUGH THE SLOW COOLING METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(2 (50)), 43-52. SID. https://sid.ir/paper/143146/en

Vancouver: Copy

SHABANI J., MIRZAEI H., JAFARI S.M., SARFARAZI M.. THE OPTIMIZATION AND MODELING OF THE FORMULATION AND COOKING CONDITIONS OF A PROCESSED ANALOGUE CHEESE ON THE BASE OF UF-FETA IRANIAN CHEESE THROUGH THE SLOW COOLING METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(2 (50)):43-52. Available from: https://sid.ir/paper/143146/en

IEEE: Copy

J. SHABANI, H. MIRZAEI, S.M. JAFARI, and M. SARFARAZI, “THE OPTIMIZATION AND MODELING OF THE FORMULATION AND COOKING CONDITIONS OF A PROCESSED ANALOGUE CHEESE ON THE BASE OF UF-FETA IRANIAN CHEESE THROUGH THE SLOW COOLING METHOD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 2 (50), pp. 43–52, 2016, [Online]. Available: https://sid.ir/paper/143146/en

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