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the effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese
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نویسنده
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hosseini bahri mmahdi ,esmaeilzadeh kenari reza
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2018 - دوره : 14 - شماره : 3 - صفحه:41 -51
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چکیده
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In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), ph and moisture content of fresh white cheese. the times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 khz) and bath treatment (frequency 37 khz), respectively, at temperatures of 40, 50 and 60°c in two stages (raw cow milk and cheese matrix). the results showed that applying ultrasound treatment significantly (p
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کلیدواژه
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ultrasound bath and probe ,yield ,quality characteristics ,texture characteristics ,cheese
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آدرس
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sari agricultural sciences and natural resources university, faculty of agricultural engineering, department of food research, ایران, sari agricultural sciences and natural resources university, faculty of agricultural engineering, department of food science and technology, ایران
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پست الکترونیکی
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reza_kenari@yahoo.com
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The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese
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Authors
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Esmaeilzadeh kenari Reza
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