STANDARDIZATION OF SOLID-NON-FAT AND IT'S EFFECT ON IRANIAN WHITE CHEESE AND WHEY CHEMICAL COMPOSITION

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FADAEE V.; MORTAZAVI A.; MASKOUKI A.A.M.

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Journal: Agricultural Sciences and Technology Year:2001 | Volume:15 | Issue:2 Page(s): 91-99

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Title

STANDARDIZATION OF SOLID-NON-FAT AND IT'S EFFECT ON IRANIAN WHITE CHEESE AND WHEY CHEMICAL COMPOSITION

Author(s)

FADAEE V. | MORTAZAVI A. | MASKOUKI A.A.M. | Issue Writer Certificate

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Abstract

In this research for standardization of milk protein, five treatments (five milk with different dry matter ordinary milk use in cheese making as control treatment and control milk with 1 %, 2%, 3% skimmed milk powder and 10% water as four other treatments) were selected and it is noticeable that fat/solid-non-fat ratio was retained constant, the influence of different concentration of milk dry matter on Iranian white cheese yield and protein contents was investigated. Present treatment were analysed by using complete randomized block design with factorial test and for comparison the mean, the Duncan’s Multiple Range test (p=%1) was used. The results of this research showed that using the dry matter, indicated a significant increase in cheese yield and fat in dry matter content, whereas fat content of whey declined.

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APA: Copy

FADAEE, V., MORTAZAVI, A., & MASKOUKI, A.A.M.. (2001). STANDARDIZATION OF SOLID-NON-FAT AND IT'S EFFECT ON IRANIAN WHITE CHEESE AND WHEY CHEMICAL COMPOSITION. AGRICULTURAL SCIENCES AND TECHNOLOGY, 15(2), 91-99. SID. https://sid.ir/paper/22426/en

Vancouver: Copy

FADAEE V., MORTAZAVI A., MASKOUKI A.A.M.. STANDARDIZATION OF SOLID-NON-FAT AND IT'S EFFECT ON IRANIAN WHITE CHEESE AND WHEY CHEMICAL COMPOSITION. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2001;15(2):91-99. Available from: https://sid.ir/paper/22426/en

IEEE: Copy

V. FADAEE, A. MORTAZAVI, and A.A.M. MASKOUKI, “STANDARDIZATION OF SOLID-NON-FAT AND IT'S EFFECT ON IRANIAN WHITE CHEESE AND WHEY CHEMICAL COMPOSITION,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 15, no. 2, pp. 91–99, 2001, [Online]. Available: https://sid.ir/paper/22426/en

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