فرمولاسیون پنیر پیتزا پروسس حاوی اسانس کره و پنیر سفید و ریکوتا و بررسی خواص فیزیکو شیمیایی

نویسندگان
علی مشکوه 1
سجاد پیرسا 2
جعفر فرضی 3
1 دانش آموخته کارشناسی ارشد گروه علوم وصنایع غذایی موسسه آموزش عالی آفاق، ارومیه، ایران
2 استادیار و عضو هیئت علمی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
3 مدرس موسسه آموزش عالی آفاق، ارومیه، ایران
10.52547/fsct.19.122.313
چکیده
چکیده

در این پژوهش 20 نمونه مختلف پنیر پیتزا پروسس به وسیله اسانس کره(1+،1-درصد)، پنیر سفید (1+،1-درصد)، ریکوتا(1+،1-درصد) تهیه و ویژگی‌های فیزیکوشیمیایی که شامل آزمون‌های اسیدیته، pH، میزان درصد رطوبت، پروتئین و نمک ، درصد تغییرات چربی و چربی در ماده خشک است بررسی شد. در بررسی صورت گرفته بر میزان تغییرات PH و اسیدیته، هر دو پارامتر در محدوده قابل قبول استاندارمربوط بودند و همچنین میزان درصد رطوبت، پروتئین و نمک پنیر پیتزا تولیدی که هر سه پارامتر حدود قابل قبول را در مقایسه با استاندارد مربوطه داشتند ولی میزان درصد تغییرات چربی و چربی در ماده خشک که مقادیر بدست آمده طبق استاندارد نشان می­دهد این محصول جزو پنیر پیتزا با چربی بالا است.

واژه های کلیدی: پنیر پیتزا پروسس، اسانس کره، پنیر سفید، ریکوتا، ویژگی‌های فیزیکوشیمیایی
کلیدواژه‌ها
پنیر پیتزا پروسس
اسانس کره
پنیر سفید
ریکوتا
ویژگی‌های فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties

نویسندگان English

ali mishkat 1
sajad Pirsa 2
jafar Farzi 3
1 Department of Food Science and Technology Faculty of Agriculture, Urmia University, Urmia, Iran.
2 Department of Food Science and Technology Faculty of Agriculture, Urmia University, Urmia, Iran.
3 Lecturer at Ofaq Urmia University
چکیده English



In this study, 20 different samples of processed pizza cheese were prepared by butter essential oil (1, 1%), white cheese (1, 1%), ricotta (1, 1%) and physicochemical properties including acidity, pH, moisture content tests. Protein and salt, percentage of fat and fat changes in dry matter is examined.

In the study on the amount of changes in pH and acidity, both parameters were within the acceptable standard range and also the percentage of moisture, protein and salt of pizza cheese produced that all three parameters had acceptable limits compared to the relevant standard, but the percentage of changes Fat and fat in dry matter, the values ​​obtained according to the standard indicate that this product is a high-fat pizza cheese.



Keywords: Pizza Processed Cheese, Butter Essential Oil, White Cheese, Ricotta, Physicochemical Properties

کلیدواژه‌ها English

Keywords: Pizza Processed Cheese
Butter Essential Oil
White Cheese
Ricotta
Physicochemical properties
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