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گواهی نمایه سازی مقاله Impact of fermented whey protein concentrate on texture of Iranian white cheese

عنوان مقاله: Impact of fermented whey protein concentrate on texture of Iranian white cheese
شناسه (COI) مقاله: NCFOODI18_141
منتشر شده در هجدهمین کنگره ملی علوم و صنایع غذایی در سال ۱۳۸۷
مشخصات نویسندگان مقاله:

H Jooyandeh - Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Ahvaz, Iran

خلاصه مقاله:
The influence of fermented whey protein concentrate (FWPC) added before and after formation of cheese curd on the textural characteristics of Iranian white cheese was studied. The FWPC, prepared from whey obtained during cheese making, was addedat different levels 5, 10, 15, and 20% (v/v) after (A) or before (B) cheese curdling. It was found that both incorporation level and time of addition of FWPC (A and B) caused significant effects on texture profile analysis (TPA) of cheeses. In B cheeses,increasing the level of FWPC, except at B10%, lead to considerable decrease in hardness and chewiness while adhesiveness and cohesiveness was significantly increased. All experimental cheeses exhibited a decline in values for each rheological parameterduring ripening. However, statistical analysis of data revealed that only hardness, fracturability, adhesiveness and cohesiveness were significantly affected by ripening

کلمات کلیدی:
Iranian white cheese, fermented whey protein concentrate, texture, TPA

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