Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 313-333 | Back to browse issues page


XML Persian Abstract Print


1- Department of Food Science and Technology Faculty of Agriculture, Urmia University, Urmia, Iran. , ali.mishkat96@gmail.com
2- Department of Food Science and Technology Faculty of Agriculture, Urmia University, Urmia, Iran.
3- Lecturer at Ofaq Urmia University
Abstract:   (1418 Views)

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
Full-Text [PDF 3591 kb]   (654 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2021/04/30 | Accepted: 2021/07/3 | Published: 2022/04/5

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.