EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK

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ZAREI M.; MORTAZAVI A.; NAJAFNAJAFI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:3 (9) Page(s): 71-77

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Title

EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK

Author(s)

ZAREI M. | MORTAZAVI A. | NAJAFNAJAFI M. | Issue Writer Certificate

Keywords

SOMATIC CELL COUNTQ2

SHEEP S CHEESESQ2

TEXTUREQ3

STARTER CULTUREQ2

Abstract

In this study, cheeses were made from sheep s milk with two different SOMATIC CELL COUNT (SCC), at low (300,000 cells/ml) and high (1,200,000 cells/ml) levels. The effects of two category of SCC, STARTER CULTURE (1-3%) and storage time (1-120 day), chemical properties (total solids, protein, pH, fat, and salt) were investigated. All experiments were carried out in 2 replications and data analyzed in randomized completely by Minitab 13.1 software. Results showed that the SCC cheeses presented significantly lower total solid, pH, fat and protein characteristics. The SCC had a significant effect lowest level on the fat, pH, total salid and protein of the cheeses at storage times. The cheese with the highest STARTER CULTURE had the lowest level of protein.

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APA: Copy

ZAREI, M., MORTAZAVI, A., & NAJAFNAJAFI, M.. (2011). EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(3 (9)), 71-77. SID. https://sid.ir/paper/176563/en

Vancouver: Copy

ZAREI M., MORTAZAVI A., NAJAFNAJAFI M.. EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(3 (9)):71-77. Available from: https://sid.ir/paper/176563/en

IEEE: Copy

M. ZAREI, A. MORTAZAVI, and M. NAJAFNAJAFI, “EFFECT OF SOMATIC CELL COUNT ON THE PHYSICO-CHEMICAL PROPERTIES OF CHEESE MADE OF SHEEP MILK,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 3 (9), pp. 71–77, 2011, [Online]. Available: https://sid.ir/paper/176563/en

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