EFFECTS OF VARIOUS PASTEURIZATION TEMPERATURES ON PRODUCTIVITY, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF IRANIAN WHITE 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.

MORTAZAVI A.; MASKOOKI A.M.; MIRCBOOLI S.; GHANDI A.

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

Journal Paper

Paper Information

Journal: Agricultural Sciences and Technology Year:2005 | Volume:19 | Issue:2 Page(s): 217-226

Download Full-Text

Persian Verion

View:

2,960

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF VARIOUS PASTEURIZATION TEMPERATURES ON PRODUCTIVITY, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF IRANIAN WHITE CHEESE

Author(s)

MORTAZAVI A. | MASKOOKI A.M. | MIRCBOOLI S. | GHANDI A. | Issue Writer Certificate

Keywords

IRANIAN WHITE CHEESEQ4

CLOTTING TIMEQ4

PRODUCTIVITYQ4

PASTEURIZATIONQ4

TEMPERATUREQ4

CACL2Q4

Abstract

High TEMPERATURE treatment of milk for cheese processing would inhibit or delay the enzymatic effect during milk coagulation .On the other hand due to denaturation of soluble proteins, the yield of product increases with elevating of PASTEURIZATION TEMPERATURE. In this research, the effect of various PASTEURIZATION TEMPERATURE (72 °C at 15 sec and 75, 80, 85 and 90°C at 60 sec.) and addition of CaCI2 (0.05, 0.1 and 0.15 g/l) on rennet CLOTTING TIME (RCT), fat in dry matter (FDM), moisture in free fat cheese (MFFC) , yield, dry matter (DM), weight loss and organoleptic properties of IRANIAN WHITE CHEESE were evaluated. The results statistically analyzed and showed that the optimum PASTEURIZATION TEMPERATURE of raw milk for Iranian cheese processing regarding the keeping quality and high PRODUCTIVITY of IRANIAN WHITE CHEESE is 80°C at 60 sec. with adding 0.1- 0 .15g/I CACL2

Cites

EVALUATION OF SOME PHYSICOCHEMICAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF WHITE-BRINED CHEESE (GOLPAYEGAN CHEESE) DURING RIPENING

References

No record.

Cite

APA: Copy

MORTAZAVI, A., MASKOOKI, A.M., MIRCBOOLI, S., & GHANDI, A.. (2005). EFFECTS OF VARIOUS PASTEURIZATION TEMPERATURES ON PRODUCTIVITY, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF IRANIAN WHITE CHEESE. AGRICULTURAL SCIENCES AND TECHNOLOGY, 19(2), 217-226. SID. https://sid.ir/paper/22453/en

Vancouver: Copy

MORTAZAVI A., MASKOOKI A.M., MIRCBOOLI S., GHANDI A.. EFFECTS OF VARIOUS PASTEURIZATION TEMPERATURES ON PRODUCTIVITY, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF IRANIAN WHITE CHEESE. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2005;19(2):217-226. Available from: https://sid.ir/paper/22453/en

IEEE: Copy

A. MORTAZAVI, A.M. MASKOOKI, S. MIRCBOOLI, and A. GHANDI, “EFFECTS OF VARIOUS PASTEURIZATION TEMPERATURES ON PRODUCTIVITY, PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF IRANIAN WHITE CHEESE,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 19, no. 2, pp. 217–226, 2005, [Online]. Available: https://sid.ir/paper/22453/en

Related Journal Papers