Different scalding duration in hot whey influencing chemical, biochemical, physical, microstructural, textural and sensorial characteristics of brine-type cheese
作者： Zehra Güler , Ahmet Dursun , Dilek Türkmen
DOI: 10.1016/J.LWT.2021.111312
关键词:
摘要: Abstract The effects of curd scalding duration on chemical, biochemical, color, textural, microstructural and sensorial characteristics a brine-type cheese were examined. cheeses that characterized by the in hot whey (60 °C) brining manufactured from raw cows’ milk curds scalded for 10, 20 or 30 min. Regardless ripening time, increased resulted decreased moisture, titratable acidity, lactic acid, ethanol, whitening index h° values. images obtained scanning electron microscopy clearly different each other. At end ripening, up to 20 min had highest water-soluble nitrogen, 2-phenylethyl acetate, acetic chewiness, gumminess hardness levels, overall acceptability scores. In conclusion, 20 min at 60 °C gave satisfactory results terms quality parameters present cheeses.
sci-hub.st 参考文章(39)
Lise Søndergaard, Mia Ryssel, Carina Svendsen, Erik Høier, Ulf Andersen, Marianne Hammershøj, Jean R. Møller, Nils Arneborg, Lene Jespersen, Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures International Journal of Food Microbiology. ,vol. 213, pp. 59- 70 ,(2015) , 10.1016/J.IJFOODMICRO.2015.06.031
D. L. Anderson, V. V. Mistry, Composition and Microstructure of Commercial Full-Fat and Low-Fat Cheeses Food Structure. ,vol. 12, pp. 13- ,(1993)
Ian J. Lean, Matthew C. Lucy, John P. McNamara, Barry J. Bradford, Elliot Block, Jennifer M. Thomson, John M. Morton, Pietro Celi, Ahmad R. Rabiee, José E.P. Santos, William W. Thatcher, Stephen J. LeBlanc, Invited review: Recommendations for reporting intervention studies on reproductive performance in dairy cattle: Improving design, analysis, and interpretation of research on reproduction Journal of Dairy Science. ,vol. 99, pp. 1- 17 ,(2016) , 10.3168/JDS.2015-9445
T Bintsis, P Papademas, Microbiological quality of white‐brined cheeses: a review International Journal of Dairy Technology. ,vol. 55, pp. 113- 120 ,(2002) , 10.1046/J.1471-0307.2002.00054.X
A.S. Akalin, S. Gönç, Y. Akbaş, Variation in Organic Acids Content during Ripening of Pickled White Cheese Journal of Dairy Science. ,vol. 85, pp. 1670- 1676 ,(2002) , 10.3168/JDS.S0022-0302(02)74239-2
Ali Topçu, Ilbilge Saldamli, Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk International Journal of Food Properties. ,vol. 9, pp. 665- 678 ,(2006) , 10.1080/10942910500542238
L. Lteif, A. Olabi, O. Kebbe Baghdadi, I. Toufeili, The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi Journal of Dairy Science. ,vol. 92, pp. 4135- 4145 ,(2009) , 10.3168/JDS.2009-2070
ZEHRA GULER, TUMER URAZ, Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese International Journal of Dairy Technology. ,vol. 57, pp. 237- 242 ,(2004) , 10.1111/J.1471-0307.2004.00148.X
Recep Cibik, Elodie Lepage, Patrick Tailliez, Molecular diversity of Leuconostoc mesenteroides and Leuconostoc citreum isolated from traditional French cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification Systematic and Applied Microbiology. ,vol. 23, pp. 267- 278 ,(2000) , 10.1016/S0723-2020(00)80014-4
AA Hayaloglu, C Tolu, K Yasar, D Sahingil, None, Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening Journal of Dairy Science. ,vol. 96, pp. 2765- 2780 ,(2013) , 10.3168/JDS.2012-6170