EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND

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GHODS ROHANI M.; MORTAZAVI S.A.; MAZAHERI TEHRANI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2010 | Volume:6 | Issue:3 Page(s): 149-157

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Title

EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND

Author(s)

GHODS ROHANI M. | MORTAZAVI S.A. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

SOYMILKQ2

RETENTATEQ2

CACL2Q3

STORAGE PERIODQ3

CHEESEQ2

Abstract

In this study, ultrafiltrated Feta CHEESE was prepared from cow’s milk ultrafiltraton RETENTATE and SOYMILK blend. Rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and SOYMILK proteins, respectively. Then, the effect of STORAGE PERIOD on physical (Texture Profile Analysis test, Penetration test), chemical (total solids, protein, fat) and sensory (flavor, texture) properties of samples was investigated in 3, 20, 40 and 60 days after production. The results showed that during STORAGE PERIOD physical properties decreased for both Texture Profile Analysis test and Penetration test. But, sensory and chemical characteristics of the product during storage did not significantly change, the way that the flavor and texture scores of the last day were still higher than the middle and the product after two months storage well was usable.

Cites

EFFECT OF ESSENTIAL OIL OF PISTACIA ATLANTICA SUBSP. KURDICA GUM ON GROWTH OF PENICILLIUM CITRINUM AND ORGANOLEPTIC PROPERTIES OF UF-CHEESE

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APA: Copy

GHODS ROHANI, M., MORTAZAVI, S.A., & MAZAHERI TEHRANI, M.. (2010). EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(3), 149-157. SID. https://sid.ir/paper/143735/en

Vancouver: Copy

GHODS ROHANI M., MORTAZAVI S.A., MAZAHERI TEHRANI M.. EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2010;6(3):149-157. Available from: https://sid.ir/paper/143735/en

IEEE: Copy

M. GHODS ROHANI, S.A. MORTAZAVI, and M. MAZAHERI TEHRANI, “EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 3, pp. 149–157, 2010, [Online]. Available: https://sid.ir/paper/143735/en

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