DETERMINATION OF COAGULATION AND CHEMICAL CHARACTERISTICS OF UF-FETA CHEESE MADE FROM RETENTATE POWDER IN DIFFERENT LEVELS OF FAT AND CACL2

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.

RASHIDI H.; MAZAHERI TEHRANI M.; RAZAVI S.M.A.; GHODS ROHANY M.

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:2012 | Volume:9 | Issue:35 Page(s): 25-34

Download Full-Text

Persian Verion

View:

1,099

Download:

Cites:

Information Journal Paper

Title

DETERMINATION OF COAGULATION AND CHEMICAL CHARACTERISTICS OF UF-FETA CHEESE MADE FROM RETENTATE POWDER IN DIFFERENT LEVELS OF FAT AND CACL2

Author(s)

RASHIDI H. | MAZAHERI TEHRANI M. | RAZAVI S.M.A. | GHODS ROHANY M. | Issue Writer Certificate

Keywords

CACL2Q2

CHEESEQ3

FAT REDUCTIONQ3

FETAQ3

RETENTATEQ3

Abstract

In this research, the effects of different levels of RETENTATE fat (0, 2, 6, 10, 14 and 18%) and CaCl2 (0 and 0.02%), on the coagulation (coagulation time, whey amount and yield) and chemical characteristics (fat, total solids, acidity and pH) of UF-Feta CHEESE made from RETENTATE powder were studied. Furthermore, the effects of salting manner (addition on special paper after coagulation or direct addition to RETENTATE), on the coagulation and chemical characteristics of full-fat sample were investigated. The statistical analysis showed that, the coagulation time and whey amount were increased with FAT REDUCTION, whereas the yield was decreased significantly (p<0.05). Adding CaCl2 had significant (p<0.001) reducing effect on coagulation time and this effect was more observable in CHEESE samples with fat levels lower than 10%. The effects of CaCl2 on whey amount, yield and chemical properties were insignificant. On the other hand, FAT REDUCTION had significant effect on all the chemical properties. Maximum fat content, total solids and acidity; and minimum pH were observed in CHEESE sample that made of 18% fat RETENTATE so that, differences with other treatments were significant (p<0.05). The addition of salt directly to RETENTATE (without using of special paper) decreased the total solids and whey amount and increased yield, but pH and acidity didn’t show significant differences.

Cites

No record.

References

No record.

Cite

APA: Copy

RASHIDI, H., MAZAHERI TEHRANI, M., RAZAVI, S.M.A., & GHODS ROHANY, M.. (2012). DETERMINATION OF COAGULATION AND CHEMICAL CHARACTERISTICS OF UF-FETA CHEESE MADE FROM RETENTATE POWDER IN DIFFERENT LEVELS OF FAT AND CACL₂. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(35), 25-34. SID. https://sid.ir/paper/72852/en

Vancouver: Copy

RASHIDI H., MAZAHERI TEHRANI M., RAZAVI S.M.A., GHODS ROHANY M.. DETERMINATION OF COAGULATION AND CHEMICAL CHARACTERISTICS OF UF-FETA CHEESE MADE FROM RETENTATE POWDER IN DIFFERENT LEVELS OF FAT AND CACL₂. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(35):25-34. Available from: https://sid.ir/paper/72852/en

IEEE: Copy

H. RASHIDI, M. MAZAHERI TEHRANI, S.M.A. RAZAVI, and M. GHODS ROHANY, “DETERMINATION OF COAGULATION AND CHEMICAL CHARACTERISTICS OF UF-FETA CHEESE MADE FROM RETENTATE POWDER IN DIFFERENT LEVELS OF FAT AND CACL₂,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 35, pp. 25–34, 2012, [Online]. Available: https://sid.ir/paper/72852/en

Related Journal Papers