Volume 20, Issue 134 (2023)                   FSCT 2023, 20(134): 47-60 | Back to browse issues page


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hasanzadeh A, Raftani Amiri Z, AMINIFAR M. Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening. FSCT 2023; 20 (134) :47-60
URL: http://fsct.modares.ac.ir/article-7-67300-en.html
1- Associate Professor, Department of Food Science and Technology, Basir Institute of Higher Education, Abyek, Qazvin, Iran , asiehhasanzadeh@gmail.com
2- Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Sari, Iran
3- Associate Professor, Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute, Karaj, Iran.
Abstract:   (574 Views)
In this research, physicochemical properties, texture and microstructure of traditional Kope cheese prepared in two different types of packaging (jar and plastic) and at two different ripening temperatures including soil (8-12 oC) and refrigerator (5-8 oC) During the ripening period (60 days) was examined by factorial experiment in a completely randomized design. The results showed that the amount of acidity, moisture, ratio of total nitrogen to dry matter and water-soluble nitrogen to total nitrogen in ripened cheeses in plastic packaging was significantly higher (P<0.05). Regardless of the type of packaging, samples ripened at soil temperature had higher acidity, total nitrogen to dry matter ratio, and water-soluble nitrogen to total nitrogen. Investigation of rheological properties and microstructure of Kope cheese showed that the packaged treatments in jar at both soil and refrigerator temperatures have less moisture and therefore a firmer texture. While plastic-packed treatments at both soil and refrigerator temperatures have more and smaller pores and as a result have a spongy structure and softer texture compared to the other two treatments.
 
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Article Type: Original Research | Subject: Food Rheology
Received: 2023/02/5 | Accepted: 2023/03/13 | Published: 2023/04/7

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