EFFECT OF PROCESSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW'S MILK AND SOYMILK BLEND

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GHODS ROUHANI M.; MORTAZAVI SEYED ALI; MAZAHERI TEHRANI M.; RAZAVI SEYED MOHAMMAD ALI

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:1 Page(s): 77-96

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Title

EFFECT OF PROCESSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW'S MILK AND SOYMILK BLEND

Author(s)

GHODS ROUHANI M. | MORTAZAVI SEYED ALI | MAZAHERI TEHRANI M. | RAZAVI SEYED MOHAMMAD ALI | Issue Writer Certificate

Keywords

SOYMILKQ2

RETENTATEQ3

CACL2Q3

OPTIMIZATIONQ2

RESPONSE SURFACEQ2

Abstract

In this research, the effects of three variables, SOYMILK concentration (0-25%), CaCl2 (0.3-1%) and coagulation temperature (30- 40oC) on sensory (taste, texture) and chemical (amount of total solids, protein and fat) properties of UF Feta cheese made from cow's milk and SOYMILK blend were investigated. The central composite experimental design (CCD) was used and the data were analyzed using RESPONSE SURFACE methodology (RSM). Coefficients of determination, R2, of fitted regression models for taste, texture, total solids, protein content and fat content were 0.965, 0.918, 0.924, 0.999 and 0.841, respectively. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all RESPONSE SURFACE models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the optimum processing conditions for producing cheese with highest overall values for response variables were 15% SOYMILK, 0.3% CaCl2 and coagulation temperature of 38oC. The response values for such product are: taste 3.9, texture: 4.72, total solids: 35.13%, protein: 13.45 %and fat: 14.05%.

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APA: Copy

GHODS ROUHANI, M., MORTAZAVI, SEYED ALI, MAZAHERI TEHRANI, M., & RAZAVI, SEYED MOHAMMAD ALI. (2009). EFFECT OF PROCESSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW'S MILK AND SOYMILK BLEND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(1), 77-96. SID. https://sid.ir/paper/72726/en

Vancouver: Copy

GHODS ROUHANI M., MORTAZAVI SEYED ALI, MAZAHERI TEHRANI M., RAZAVI SEYED MOHAMMAD ALI. EFFECT OF PROCESSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW'S MILK AND SOYMILK BLEND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(1):77-96. Available from: https://sid.ir/paper/72726/en

IEEE: Copy

M. GHODS ROUHANI, SEYED ALI MORTAZAVI, M. MAZAHERI TEHRANI, and SEYED MOHAMMAD ALI RAZAVI, “EFFECT OF PROCESSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW'S MILK AND SOYMILK BLEND,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 77–96, 2009, [Online]. Available: https://sid.ir/paper/72726/en

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