EFFECT OF PSYCHROTROPHIC BACTERIA AND SOMATIC CELL COUNT ON PROTEOLYSIS AND SENSORY PROPERTIES OF UF WHITE CHEESE

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HESARI J.; EHSANI M.R.; KHOSROUSHAHI ASL A.; GHAEMI N.

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Journal: Iranian Food Science and Technology Research Journal Year:2005 | Volume:1 | Issue:2 Page(s): 43-54

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Title

EFFECT OF PSYCHROTROPHIC BACTERIA AND SOMATIC CELL COUNT ON PROTEOLYSIS AND SENSORY PROPERTIES OF UF WHITE CHEESE

Author(s)

HESARI J. | EHSANI M.R. | KHOSROUSHAHI ASL A. | GHAEMI N. | Issue Writer Certificate

Keywords

PSYCHROTROPHIC BACTERIAQ4

SOMATIC CELLSQ4

ULTRAFILTERED (UF)Q4

WHITE CHEESEQ3

Abstract

The objective of this study was to determine the effect of PSYCHROTROPHIC BACTERIA and SOMATIC CELLS on the physicochemical characteristics of Iranian ultrafiltered (UF) WHITE CHEESE. Milks with different numbers of PSYCHROTROPHIC BACTERIA (1×106, 5×106 and 10×106 cfu/ml) and low somatic cell counts (SCC, <2×105/ml) were selected and UF WHITE CHEESE trials were produced. In a separate experiment, milks with different numbers (2×105, 4×105 and 6×105/ml) of SOMATIC CELLS and low levels of PSYCHROTROPHIC BACTERIA (<106 cfu/ml) were used for production of UF WHITE CHEESEs. Results showed that soluble nitrogen at pH 4.6 and non protein nitrogen (NPN) increased in cheese with increasing the number of PSYCHROTROPHIC BACTERIA in milk. Although the SCC had slight effect on soluble nitrogen at pH 4.6, but it did not have a significant effect on NPN. These factors did not have significant effect on textural properties of cheeses, although PSYCHROTROPHIC BACTERIA had negative effect on the taste of UF WHITE CHEESEs scored by Panelists.

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APA: Copy

HESARI, J., EHSANI, M.R., KHOSROUSHAHI ASL, A., & GHAEMI, N.. (2005). EFFECT OF PSYCHROTROPHIC BACTERIA AND SOMATIC CELL COUNT ON PROTEOLYSIS AND SENSORY PROPERTIES OF UF WHITE CHEESE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 1(2), 43-54. SID. https://sid.ir/paper/143525/en

Vancouver: Copy

HESARI J., EHSANI M.R., KHOSROUSHAHI ASL A., GHAEMI N.. EFFECT OF PSYCHROTROPHIC BACTERIA AND SOMATIC CELL COUNT ON PROTEOLYSIS AND SENSORY PROPERTIES OF UF WHITE CHEESE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2005;1(2):43-54. Available from: https://sid.ir/paper/143525/en

IEEE: Copy

J. HESARI, M.R. EHSANI, A. KHOSROUSHAHI ASL, and N. GHAEMI, “EFFECT OF PSYCHROTROPHIC BACTERIA AND SOMATIC CELL COUNT ON PROTEOLYSIS AND SENSORY PROPERTIES OF UF WHITE CHEESE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 1, no. 2, pp. 43–54, 2005, [Online]. Available: https://sid.ir/paper/143525/en

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