Volume 19, Issue 123 (2022)
FSCT 2022, 19(123): 275-288 |
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Esmaeilzadeh P, Ehsani M R, Mizani P, Givianrad M H. Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese. FSCT 2022; 19 (123) :275-288
URL: http://fsct.modares.ac.ir/article-7-58478-en.html
URL: http://fsct.modares.ac.ir/article-7-58478-en.html
1- Ph.D. Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,m-ehsani@srbiau.ac.ir
3- Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Assistant Professor, Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
3- Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Assistant Professor, Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (1703 Views)
Kopeh cheese is one of the traditional Iranian cheeses. In this study, the effect of ripening time on its physicochemical properties was investigated during 187 days of ripening. The results showed that ripening index and pH increased significantly, while "salt in dry matter" decreased (p <0.05). The maximum delta tangent (TD) ranged from 0.35 to 0.4. The Differential Scanning Calorimeter (DSC) curve showed two exothermic peaks for cheese-extracted fat ripened on days 7, 37, 67, and 127; three exothermic peaks for the sample ripened on 97 days, while two exothermic and endothermic peaks for the sample ripened on 187 days, in the cooling phase. The results of principal component analysis (PCA) showed that PC1 and PC2 divided cheeses into four different groups, and PC3 identified only one group, including cheese day 127, with a high correlation with "moisture in the non-fat dry matter", "salt in dry matter," and "fat in dry matter". Also, they showed a significant correlation with TD (p<0.05). These chemicals had the most important impact on the physical properties of Kopeh cheese.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2022/01/7 | Accepted: 2022/02/12 | Published: 2022/05/4
Received: 2022/01/7 | Accepted: 2022/02/12 | Published: 2022/05/4
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