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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 517 To 525.
 
Paper: 

CHEMICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF LOW-FAT WHITE CHEESE, PRODUCED BY STANDARDIZED MILK WITH MILK PROTEIN CONCENTRATE

 
 
Author(s):  RASHIDI H.*
 
* FOOD INDUSTRIES DEPARTMENT, KHORASAN RAZAVI AGRICULTURAL AND NATURAL RESOURCES RESEARCH AND EDUCATION CENTER, AREEO, MASHHAD, IRAN
 
Abstract: 

Iranian Feta cheese is a high fat product (45% FDM) and its low-fat type has been demanded by consumers regarding of health considerations. For low-fat Feta cheese production, the cheese milk standardization (0, 25 and 50% increasing of milk solids) with milk protein concentrate (MPC) powder was carried out. Then the effects of MPC on yield, chemical (fat, total solid, protein, acidity, pH and salt), sensory (taste, texture and color) and instrumental texture profile analysis (hardness, chewiness, gumminess, springiness, adhesiveness, and cohesiveness) of cheeses were investigated. Low-fat cheese samples were obtained due to milk standardization with MPC and 50% enhancement of milk solids caused about 50% decreasing of fat content in the cheese. The results showed that the addition of MPC to cheese milk caused a significant increase (P£0.05) in the yield, solid content, protein and salt of cheese samples. The sensory evaluation of cheese samples showed that the MPC hadn’t induce significant changes in the cheese flavor but the texture and color scores significantly (P£0.05) increased and reduced respectively. The texture profile analysis showed that MPC hadn’t change adhesiveness of cheese samples but hardness, cohesiveness, chewiness, gumminess and springiness significantly (P£0.05) increased.

 
Keyword(s): LOW-FAT, MILK STANDARDIZATION, MPC, WHITE CHEESE
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

RASHIDI, H. (2015). CHEMICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF LOW-FAT WHITE CHEESE, PRODUCED BY STANDARDIZED MILK WITH MILK PROTEIN CONCENTRATE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(4), 517-525. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509145



Vancouver: Copy

RASHIDI H.. CHEMICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF LOW-FAT WHITE CHEESE, PRODUCED BY STANDARDIZED MILK WITH MILK PROTEIN CONCENTRATE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021August02];25(4):517-525. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509145



IEEE: Copy

RASHIDI, H., 2015. CHEMICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF LOW-FAT WHITE CHEESE, PRODUCED BY STANDARDIZED MILK WITH MILK PROTEIN CONCENTRATE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(4), pp.517-525. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509145.



 
 
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