Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOHAMMADI S.M.; AMINLARI M.; SHEKARFOROUSH S.S.; HOSSEINZADEH S.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2020 | Volume:10 | Issue:1 (37) Page(s): 1-18

Download Full-Text

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

Persian Verion

View:

509

Download:

Cites:

Information Journal Paper

Title

Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese

Author(s)

MOHAMMADI S.M. | AMINLARI M. | SHEKARFOROUSH S.S. | HOSSEINZADEH S. | Issue Writer Certificate

Keywords

Iranian enzymatic cheeseQ1

MicrofiltrationQ1

double BactofugationQ1

ultrafiltrationQ1

shelf lifeQ1

Abstract

The flavor and quality of the Iranian enzymatic cheese are influenced by different factors during its production and storage. The present study was aimed to investigate the effects of various processing conditions, such as pasteurization, retentate treatment, Microfiltration (MF), double Bactofugation (DBF) and ultrafiltration on the microbial, chemical and textural analysis of the Iranian enzymatic cheese. Our results revealed a significant reduction of the mesophilic bacterial counts (p< 0. 05), in all the applied methods of processing. A considerable increase in the numbers of yeasts and molds was observed up to the 21st days of storage (p< 0. 05). No obvious changes were observed in the spore counts in 4 ° C storage condition, except for the treatment that double Bactofugation was excluded. Moreover, the levels of proteins and NPN remained stable. Level of lactose was reduced during the shelfing which was associated with the increased acidity due to the lactose fermentation. In general, the rigidity of samples was gradually increased up to the end of storage (p< 0. 05). The current study revealed that concomitant use of different technologies (Hardles’ method) improved the overall acceptance of the cheese and increased its shelf life, the qualities which enhances at 4 ° C storage condition.

Cites

No record.

References

No record.

Cite

APA: Copy

MOHAMMADI, S.M., AMINLARI, M., SHEKARFOROUSH, S.S., & HOSSEINZADEH, S.. (2020). Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese. JOURNAL OF FOOD HYGIENE, 10(1 (37) ), 1-18. SID. https://sid.ir/paper/222914/en

Vancouver: Copy

MOHAMMADI S.M., AMINLARI M., SHEKARFOROUSH S.S., HOSSEINZADEH S.. Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese. JOURNAL OF FOOD HYGIENE[Internet]. 2020;10(1 (37) ):1-18. Available from: https://sid.ir/paper/222914/en

IEEE: Copy

S.M. MOHAMMADI, M. AMINLARI, S.S. SHEKARFOROUSH, and S. HOSSEINZADEH, “Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese,” JOURNAL OF FOOD HYGIENE, vol. 10, no. 1 (37) , pp. 1–18, 2020, [Online]. Available: https://sid.ir/paper/222914/en

Related Journal Papers