Volume 11, Issue 43 (2014)
FSCT 2014, 11(43): 91-101 |
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Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope
Sarbazi, M. 1 , Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4. FSCT 2014; 11 (43) :91-101
URL: http://fsct.modares.ac.ir/article-7-3703-en.html
URL: http://fsct.modares.ac.ir/article-7-3703-en.html
Abstract: (4741 Views)
Traditionally, Kope cheese (Jug cheese) is produced in the Northwestern provinces of Iran and nowadays some of the jug cheese producers have been used of plastic or metal container as a jug. The aim of this study was to determine the effect of packaging containers and different ripening temperatures on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening .Generally, the results revealed that cheese samples filled into jugs had higher pH, total solids, ash, salt, fat and protein than cheese samples filled into plastic containers, while the plastic containers had higher acidity and lipolysis. In addition, except of lipolysis, compared between samples of similar packaging, cheese samples ripened at refrigerator temperature had highest pH, total solids, ash, salt, fat and protein. Experimental results showed that between the cheeses filled into plastic containers, highest lipolysis value observed in cheese ripened at refrigerator temperature, while between the cheeses filled into jugs, cheese ripened at soil temperature had highest lipolysis value.
Keywords: Key words: Jug cheese, Packaging container, Ripening, Physicochemical properties, Sensory properties
Received: 2011/12/29 | Accepted: 2012/12/28 | Published: 2014/06/22
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