Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 385-394 | Back to browse issues page

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Rahmani S. Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics. FSCT 2019; 16 (87) :385-394
URL: http://fsct.modares.ac.ir/article-7-19436-en.html
Sari Agricultural Sciences and Natural Resources University , shivarahmani18@gmail.com
Abstract:   (4072 Views)
Ricotta cheese has a limited shelf life due to its nutritional properties, and foam drying can, in addition to increasing the shelf-life, have better properties and less cost than other drying methods. In this research, two types of ricotta cheese were prepared from whole milk and whole whey. The effect of egg white powder and whey protein concentrate in two levels of 1 and 3% in the foaming ability of cheese was investigated. In order to stabilize the foam, cress seed and xanthan gum were tested in three levels of 0.5, 1 and 1.5%. Density, drainage volume and overrun and Foam bubbles of different treatments were measured. According to the results, the best foam production conditions is 1% concentration of xanthan gum and 3% egg white powder that it had the lowest density and drainage volume and the highest overrun.
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Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2018/04/25 | Accepted: 2018/11/14 | Published: 2019/05/15

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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.