ارزیابی خصوصیات فیزیکوشیکیایی، رئولوژیکی و ریزساختار پنیر کوزه تهیه شده از شیر گاو در شرایط مختلف رسیدن

نویسندگان
آسیه حسن زاده 1
زینب رفتنی امیری 2
مهرناز امینی فر 3
1 استادیار موسسه آموزش عالی بصیر، آبیک، قزوین، ایران.
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ایران
3 دانشیار، گروه پژوهشی فرآورده های غذایی، کشاورزی و حلال، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استاندارد، کرج، ایران.
10.22034/FSCT.19.134.47
چکیده
در این پژوهش ویژگی‌های فیزیکوشیمیایی، بافت و ریزساختار پنیر سنتی کوزه تهیه شده در دو نوع بسته‏بندی متفاوت (کوزه و پلاستیک) و در دو دمای رسیدن متفاوت که شامل خاک (oC 8-12) و یخچال (oC 8-5) می‌باشد، طی دوره رسیدن (60 روز) با آزمایش فاکتوریل در قالب طرح کاملا تصادفی مورد بررسی قرار گرفت. نتایج نشان داد که میزان اسیدیته، رطوبت، نسبت نیتروژن کل به ماده خشک و نیتروژن محلول در آب به نیتروژن کل در پنیرهای رسیده در بسته‏بندی پلاستیکی به صورت معنی‏داری بالاتر بود (05/0P<). صرف‏نظر از نوع بسته بندی، نمونه‏های رسانده شده در دمای خاک از اسیدیته، نسبت نیتروژن کل به ماده خشک و نیتروژن محلول در آب به نیتروژن کل بالاتری برخوردار بودند. بررسی ویژگی‌های رئولوژیکی و ریزساختار پنیر کوزه نشان داد که تیمارهای بسته بندی شده در کوزه در هر دو دمای خاک و یخچال دارای رطوبت کمتر و در نتیجه بافت سفت تری می‌باشند درحالیکه تیمارهای بسته بندی شده در پلاستیک در هر دو دمای خاک و یخچال دارای منافذ بیشتر و کوچک تر و در نتیجه دارای ساختار اسفنجی و بافت نرم‌تری در مقایسه با دو تیمار دیگر می‌باشد.
کلیدواژه‌ها
پنیر کوزه
بافت
رئولوژی
بسته بندی

موضوعات

عنوان مقاله English

Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening

نویسندگان English

Asieh hasanzadeh 1
Zeynab Raftani Amiri 2
MEHRNAZ AMINIFAR 3
1 Associate Professor, Department of Food Science and Technology, Basir Institute of Higher Education, Abyek, Qazvin, Iran
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.
چکیده English

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.

کلیدواژه‌ها English

Kope Cheese
texture
Rheology
packaging
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