EFFECT OF BRINE CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE

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DOROSTI S.; BAZMI A.; GHANBARZADEH B.; AYASEH A.

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ISSN: 2588-4824

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:30 (SPECIAL ISSUE) Page(s): 1-10

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Title

EFFECT OF BRINE CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE

Author(s)

DOROSTI S. | BAZMI A. | GHANBARZADEH B. | AYASEH A. | Issue Writer Certificate

Keywords

IRANIAN WHITE CHEESEQ3

Abstract

IRANIAN WHITE CHEESE samples were ripened in three different brine concentrations including13, 10, and 8% of NaCl at 6±1oC for 56 days. The effect of brine salt concentration on chemical properties, concerning proteolysis and lipolysis as well as physical characteristics in relation to the texture of cheese samples were analyzed during ripening. Higher brine concentrations, resulted in higher salt content, total solids and pH, along with lower acidity. Evaluation of proteolysis in the cheese samples was performed using Kejeldal method, calculating soluble nitrogen fraction, as well as Urea-poly acryl amid gel electrophoresis. Our results showed that proteolysis is different in cheese samples according to their brine salt concentrations, and enhanced by reducing brine concentration. Lipolysis during aging was assessed applying the acid degree value (ADV) method. Results showed that the ADV was different in cheese ripened in variable salt concentrations. Cheese samples ripened in the highest brine concentration (13%) was harder than those ripened in the lower brine concentrations (8% and 10%).

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APA: Copy

DOROSTI, S., BAZMI, A., GHANBARZADEH, B., & AYASEH, A.. (2011). EFFECT OF BRINE CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(30 (SPECIAL ISSUE)), 1-10. SID. https://sid.ir/paper/72306/en

Vancouver: Copy

DOROSTI S., BAZMI A., GHANBARZADEH B., AYASEH A.. EFFECT OF BRINE CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(30 (SPECIAL ISSUE)):1-10. Available from: https://sid.ir/paper/72306/en

IEEE: Copy

S. DOROSTI, A. BAZMI, B. GHANBARZADEH, and A. AYASEH, “EFFECT OF BRINE CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF IRANIAN WHITE CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 30 (SPECIAL ISSUE), pp. 1–10, 2011, [Online]. Available: https://sid.ir/paper/72306/en

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