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Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   OCTOBER-NOVEMBER 2007 , Volume 14 , Number 4; Page(s) 184 To 192.
 
Paper: 

CHEMICAL AND SENSORY CHARACTERISTICS OF UF WHITE CHEESE FORTIFIED WITH IRON

 
 
Author(s):  AMRAEI H., AZIZI M.H.*, BARZEGAR MOHSEN, AHMADI GAV LIGHI H.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, TARBIAT MODARRES UNIVERSITY, IRAN
 
Abstract: 

UF white cheese was enrichment by addition of, 40, 60 and 80 ppm of two chemical forms of iron (FeCl3 and FeSO4.7H2O), into retentate. Chemical and sensory characteristics of products were compared with control cheese. Chemical properties such as fat content, dry matter, pH, acidity, moisture, and iron were determined in 1, 15, 30 and 60 days after production. Organoleptical properties involving flavor, color and texture was evaluated by 25 consumer sensory panelists. Iron concentrations had no obvious effect on chemical properties. Statistical results showed that addition of 40 ppm FeSO4.7H2O and 60 ppm of FeCl3 had no significant effect on flavor of products but in fortified samples cheese with 60 and 80 ppm FeSO4.7H2O significant differences was observed. There were no significant differences between samples color after 60 days. In addition, results showed that texture of fortified cheese using 60 and 80 ppm of FeSO4.7H2O had significant, but 40 and 60 ppm of FeCl3 had no significant difference. Finally, results indicated that fortification of UF white cheese with 60 ppm of FeCl3 or 40 ppm of FeSO4.7H2O had no effect on sensory characteristics of products.

 
Keyword(s): UF WHITE CHEESE, IRON, ENRICHMENT, SENSORY EVALUATION
 
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