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

Persian Verion

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

video

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

sound

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

Persian Version

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

View:

7,725
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

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

Pages

  91-99

Keywords

Not Registered.

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.

Cites

  • No record.
  • References

  • No record.
  • Cite

    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

    Related Journal Papers

    Related Seminar Papers

  • No record.
  • Related Plans

  • No record.
  • Recommended Workshops






    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
    File Not Exists.
    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button