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Efficiency and ripeness of traditional white and ultrafilteration cheese as affected by psycrotrophic bacteria
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R Ezzati   , M Dezyani * , M Shakerian , H Mirzaei , A Bahadori Monfared |
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Abstract: (6704 Views) |
| Background and Objective: During cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids.
Materials and Methods: These enzymes save their activities in pasteurization temperature and also UHT processing. In this study effect of number of Pscyrotroph bacteria on physical and chemical properties on UF and white cheese was investigated.
Results: In this work, ripening and efficiency of traditional white and UF cheese as affected by psychotroph bacteria was investigated. The result of this research showed that amount of psycrotroph bacteria on the white and UF cheese was significant.
Conclusion: Also, there was a good correlation between psycrotroph bacteria and ratio of soluble nitrogen to total nitrogen during ripening period. In fact, as the psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen will be increased during ripening period. The percent of N recovery (efficiency index) for UF and traditional white cheese was 88. 01-90. 45 and 77. 23-80. 52, respectively. The effect of changing above parameter on UF cheese is more than white cheese.
Keywords: Traditional white, Ultrafilteration cheese, Psychotropic bacteria |
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| Keywords: Traditional white, Ultrafilteration cheese, Psychotropic bacteria |
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Full-Text [PDF 171 kb]
(4985 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/03/9 | Accepted: 2013/11/19 | Published: 2013/11/19
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