بررسی اثرات عوامل مختلف کف زا و پایدار کننده بر ویژگی های کف پنیر ریکوتا

نویسنده
دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
پنیر ریکوتا به دلیل ویژگی های تغذیه ای، دارای ماندگاری محدودی است و خشک کردن کف پوشی می تواند علاوه بر افزایش ماندگاری، نسبت به سایر روش های خشک کردن ویژگی های کیفی بهتر و هزینه کمتری را داشته باشد. در این پژوهش دو نوع پنیر ریکوتا از شیر کامل و آب پنیر کامل تهیه شدند و اثرات پودر سفیده تخم مرغ و کنسانتره پروتئین آب پنیر در دو سطح 1 و 3 درصد در ایجاد کف پنیر مورد بررسی قرار گرفتند. به منظور پایداری کف، صمغ های شاهی و زانتان هر یک به طورجداگانه در سه سطح 5/0، 1 و 5/1 درصد مورد آزمایش قرار گرفتند. دانسیته، حجم زهکشی، افزایش حجم و حباب‌های کف تیمارهای مختلف اندازه گیری شدند. طبق نتایج به دست آمده، شرایط تولید کف بهینه، غلظت 1 درصد صمغ زانتان و 3 درصد پودر سفیده تخم مرغ بودند که کمترین دانسیته و حجم زهکشی و بیشترین افزایش حجم را داشتند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics

نویسنده English

Shiva Rahmani
Sari Agricultural Sciences and Natural Resources University
چکیده English

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.

کلیدواژه‌ها English

ricotta cheese
foam mat drying
albumin
xanthan gum
cress seed gum
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