EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH 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.

HASHEMI M.; TABATABAEE YAZDI F.; YAVARMANESH M.; MILANI E.; PASBAN A.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:37 Page(s): 135-147

Download Full-Text

Persian Verion

View:

1,329

Download:

Cites:

Information Journal Paper

Title

EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH CHEESE

Author(s)

Keywords

KURDISH CHEESEQ3

RENNET TYPEQ3

MICROBIAL PROPERTIESQ2

PHYSICOCHEMICAL PROPERTIESQ1

CONTAINERQ3

Abstract

Traditional KURDISH CHEESE is one of the most consuming raw milk cheeses in Iran which there is a few studies accomplished about it. In this study, the effect of ripening period, type of CONTAINERs (goat skin and plastic CONTAINERs) and RENNET TYPE (traditional rennet and commercial rennet) were evaluated on the physicochemical and microbial characteristics of KURDISH CHEESE. Physicochemical analysis were involved the measuring of ash, dry matter, pH, fat to dry matter and protein to dry matter ratios and microbial analysis were including total count of mesophilic and termophilic lactobacilli, mesophilic and termophilic lactococci, aerobic psychrotrophic and mesophilic bacteria, entrobacters, entrococci and the total molds and yeasts. The results showed that, both RENNET TYPE and CONTAINERs had no significant effect on microbial load of the cheeses (p>0.05) whereas the numbers of mesophilic lactobacilli, termophilic lactococci, aerobic psychrotrophic bacteria, entrobacters along with total molds and yeasts have changed during the time (p<0.05). The amount of dry matter, ash and pH of the cheeses were significantly affected by the CONTAINERs (p<0.05) and RENNET TYPE also had a significant effect on dry matter, ash and ratio of fat to dry matter (p<0.05). All the characteristics of cheese were affected by the time of ripening (p<0.05) except the ratio of protein to dry matter. Finally, according to all results, it seems that cheeses produced by traditional rennet have more nutritional quality than the others manufactured by commercial rennet.Also, using of traditional rennet and goat skin (which traditionally use in the production of KURDISH CHEESE) had no significant effects on microbial quality of cheeses (p>0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

HASHEMI, M., TABATABAEE YAZDI, F., YAVARMANESH, M., MILANI, E., & PASBAN, A.. (2013). EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 135-147. SID. https://sid.ir/paper/72508/en

Vancouver: Copy

HASHEMI M., TABATABAEE YAZDI F., YAVARMANESH M., MILANI E., PASBAN A.. EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):135-147. Available from: https://sid.ir/paper/72508/en

IEEE: Copy

M. HASHEMI, F. TABATABAEE YAZDI, M. YAVARMANESH, E. MILANI, and A. PASBAN, “EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 135–147, 2013, [Online]. Available: https://sid.ir/paper/72508/en

Related Journal Papers