Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

---

  In order to determine the effect of  different ripening time and  ripening temperature conditions on the flavor , aroma and texture development and its acceptability for consumer and also selecting the optimum conditions of cheese ripening ,an analysis was done with CRD test and three replications on 4 types of cheese having different ripening conditions including: traditional cheese A (two weeks at  16 ⁰C  and one month at 4 ⁰C )  - traditional cheese B(one week at room temperature and one month at 14 ⁰C)- UF-C cheese (one day at room temperature and 10 days at 18 ⁰C and two weeks at 4 ⁰C )- UF-D cheese(one day at 25 ⁰C  and 4 days at 4 ⁰C ). Chemical properties such as NPN/TN (non protein nitrogen to total nitrogen), ADV (acid degree value) and total acceptance at different storage time analyzed. The results showed that traditional cheese A and UF-D had the largest and lowest contents of NPN/TN, ADV and total acceptance, respectively. The effect of increasing NPN/TN, ADV   on sensorial characteristics and total acceptance of cheese was not significant for UF-D only, and total acceptance increase showed the maximum amounts at the initial two weeks in the other samples. At the same time and temperature, traditional cheese had larger amounts of NPN/TN but UF type cheese had larger amounts of ADV. Modeling of the results by Response Surface Method indicated that the effect of increasing values of ADV (lipolysis) was greater than NPN/TN (proteolysis) on the intensity of cheese ripening process and total acceptance, and therefore between 4 types of cheese optimum ripening conditions was for traditional B.

Keywords: organoleptic properties, Key words: White cheese, Proteolysis, Lipolysis, Cheese ripening

Full-Text [PDF 291 kb]   (9594 Downloads)    

Add your comments about this article : Your username or Email:

---