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Tondhoush A, Soltani M, Azarikia F, Homayouni‐Rad A, Karami M. Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus. Food Sci Nutr 2024; 12:328-339. [PMID: 38268878 PMCID: PMC10804073 DOI: 10.1002/fsn3.3769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 01/26/2024] Open
Abstract
The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF-white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p < .05). No significant changes were observed in the dry matter content of the cheeses (p > .05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p < .05). The cheese produced with higher ratios of L. helveticus had less storage (G') and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF-white cheese.
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Affiliation(s)
- Arash Tondhoush
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Fatemeh Azarikia
- Department of Food Technology, Faculty of Agricultural Technology (Aburaihan)University of TehranTehranIran
| | - Aziz Homayouni‐Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Mostafa Karami
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
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Sekhavatizadeh SS, Abadariyan N, Ebrahimi L, Hasanzadeh M. Effects of free and encapsulated Siah-e-Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF-Feta cheese. Food Sci Nutr 2023; 11:3923-3938. [PMID: 37457156 PMCID: PMC10345734 DOI: 10.1002/fsn3.3378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 07/18/2023] Open
Abstract
The current study was conducted to elucidate the impact of grape seed extract (SE) and microencapsulated seed extract (MSE) addition to UF-Feta cheese. The SE was encapsulated in maize starch, alginate, and canola oil using the emulsion technique. The SE and MSE characteristics were evaluated. The products were subjected to physicochemical (pH, titrable acidity, color, texture, and sensory properties), microbiological analysis (starter count), and lipid oxidation test (proxide, acid degree, and ansidine value) during 60 days of storage. The main phenol component in the SE was catechin (419.04 mg/L), gallic acid (319.63 mg/L), and chlorogenic acid (4.19 ± 0.002 mg/L). The antioxidant value was 157.80 mg/L. The MSE was elliptical in shape with a 24.29 μm diameter. The efficiency of microencapsulation was 53.86%. The addition of SE and MSE had no significant effect on pH and acidity, but lipolysis decreased based on acid degree value (0.7%; p > .05). The increasing trend of peroxide values was 172.54%, 145.68%, and 118.75% for C, SE, and MSE samples, respectively, and 35.68%, 32.28%, and 17.24% for the P-anisidine values during the storage time. Therefore, fat oxidation was reduced in the supplemented cheese. Nevertheless, the supplemented cheese had limited color alterations. The MSE and SE did not affect the survival rates of the starter count. The SE and MSE had a less rigid structure. The hardness (2748.0 g) and chewiness (57.45 mJ) values in SE cheese had the greatest value among the samples. All sensory parameters were lowest in MSE cheese. In short, encapsulation showed suitable properties for SE to apply in UF-Feta cheese.
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Affiliation(s)
- Seyed Saeed Sekhavatizadeh
- Department of Food Science and TechnologyFars Agricultural and Natural Resources Research and Education Center, AREEOShirazIran
| | - Nasim Abadariyan
- Department of Food ScienceKherad Institute of Higher EducationBushehrIran
| | - Laya Ebrahimi
- Department of Food Hygiene and Public Health, School of Veterinary MedicineShiraz UniversityShirazIran
| | - Mahboobeh Hasanzadeh
- Department of FisheriesAcademic Center for Education Culture and Research, ACECRBushehrIran
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Cai H, Bijl E, Scholten E, Sala G. Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses. Food Res Int 2023; 165:112421. [PMID: 36869466 DOI: 10.1016/j.foodres.2022.112421] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Plasmin plays an important role in casein hydrolysis during cheese ripening, which may influence the properties of the casein network and the texture of the final product. In view of this, the relation between plasmin-induced casein hydrolysis and textural changes of cheese during ripening was investigated in this study. Four batches of model cheese with different concentrations of added plasmin (0, 0.4, 0.6 and 1.0 μL/g milk) were prepared, and were stored for 12 weeks at 16 °C. During this period, plasmin activity, casein hydrolysis, textural properties and other compositional characteristics (pH, dry matter) were determined. Our results show that the addition of plasmin had significant effect on both the degree and the pattern of proteolysis. As a result, cheeses with different plasmin content showed different textural properties. With increased plasmin concentration, Young's modulus, hardness, resilience and cohesion decreased, while brittleness increased. All textural properties showed linear relations with the degree of casein hydrolysis, and logarithmic relations with the percentage of intact casein fractions. At the beginning of ripening, only slight changes in textural properties were found, although a substantial part (40-60 %) of the casein fractions was already been broken down. When ripening progressed, ongoing proteolysis significantly weakened the protein network and consequently led to noticeable textural changes. Model cheeses became softer, more brittle and less elastic. The knowledge gained from this study provide new insights in the changes of different textural parameters of model cheese. This will help to optimize the existing products and create new ones.
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Affiliation(s)
- Huifang Cai
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands; Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands
| | - Etske Bijl
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands.
| | - Elke Scholten
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
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4
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Kaczyński ŁK, Cais-Sokolińska D, Bielska P, Teichert J, Biegalski J, Yiğit A, Chudy S. The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04211-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractIn this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling.
Graphical abstract
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5
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Azarashkan Z, Motamedzadegan A, Ghorbani‐HasanSaraei A, Biparva P, Rahaiee S. Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract. Food Sci Nutr 2022; 10:4059-4072. [PMID: 36348770 PMCID: PMC9632186 DOI: 10.1002/fsn3.3001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/09/2022] [Accepted: 07/14/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4-6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano-encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano-encapsulation covered the undesirable flavor of the BSE. Generally, during the 15-day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano-encapsulated BSE, especially at the 5% level.
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Affiliation(s)
- Zahra Azarashkan
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resource UniversitySariIran
| | | | - Pourya Biparva
- Department of Basic SciencesSari University of Agricultural Sciences and Natural ResourcesSariIran
| | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of BiotechnologyAmol University of Special Modern TechnologiesAmolIran
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Alghooneh A, Alizadeh Behbahani B, Taghdir M, Sepandi M, Abbaszadeh S. Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract. Foods 2022; 11:1728. [PMID: 35741926 PMCID: PMC9222300 DOI: 10.3390/foods11121728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/04/2023] Open
Abstract
Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.
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Affiliation(s)
- Ali Alghooneh
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 143591-3189, Iran; (A.A.); (M.T.); (M.S.)
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani P.O. Box 63417-73637, Iran;
| | - Maryam Taghdir
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 143591-3189, Iran; (A.A.); (M.T.); (M.S.)
| | - Mojtaba Sepandi
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 143591-3189, Iran; (A.A.); (M.T.); (M.S.)
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 143591-3189, Iran; (A.A.); (M.T.); (M.S.)
- Department of Nutrition and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 143591-3189, Iran
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7
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Soltani M, Saremnezhad S, Faraji A, Hayaloglu A. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Borhanpour F, Sekhavatizadeh SS, Hosseinzadeh S, Hasanzadeh M, Golmakani MT, Moharreri M. Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.
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Affiliation(s)
| | | | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health , Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University , Shiraz , Iran
| | | | - Mohammad-Taghi Golmakani
- Food Science and Technology Department , School of Agriculture, Shiraz University , Shiraz , Iran
| | - Morteza Moharreri
- Food Science and Technology Department , School of Agriculture, Shiraz University , Shiraz , Iran
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9
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Hammam ARA, Kapoor R, Salunke P, Metzger LE. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods 2021; 11:24. [PMID: 35010150 PMCID: PMC8750234 DOI: 10.3390/foods11010024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/20/2021] [Accepted: 12/20/2021] [Indexed: 11/16/2022] Open
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2-9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.
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Affiliation(s)
- Ahmed R. A. Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Rohit Kapoor
- National Dairy Council, Rosemont, IL 60018, USA;
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Lloyd E. Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Mandal S, Dasmahapatra AK. Effect of aging on the microstructure and physical properties of Poly(vinyl alcohol) hydrogel. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02624-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Torabi F, Jooyandeh H, Noshad M. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fereshteh Torabi
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
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14
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Pamuksuz T, Bulduk K, Ozturk M. Effect of packing pH values on the crumbliness of fresh Turkish White cheese. J Dairy Sci 2020; 103:9860-9867. [PMID: 32896408 DOI: 10.3168/jds.2020-18610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 06/22/2020] [Indexed: 11/19/2022]
Abstract
A significant amount of Turkish White cheese is still produced in 1-kg cheese blocks and distributed to retail stores and farmers markets in 18-kg tin containers with brine. Portioning the cheese for the customer's desired weight requires a slicing process. The crumbs that occur during cutting or portioning are undesirable for customers and can cause economic loss for the business. In this study, our goal was to investigate the sliceability of White cheese that was manufactured at various final packing (i.e., packing with brine) pH values (5.3, 5.0, 4.7). For this purpose, we manufactured 4 batches of cheese at different times from high heat-treated milk (78°C, 8 min) and monitored the chemical and textural properties at 1, 2, 4, and 8 wk. Cheeses that were packed at pH 4.7 were harder compared with cheeses that were packed at pH 5.0 and 5.3. No correlation was observed between cheese-packing pH values and the size of the crumbs; however, there was a significant negative correlation between packing pH and crumb weight (i.e., decrease in cheese-packing pH increased the crumb weight). Cheeses packed at pH 5.0 and 5.3 exhibited increased slicing adhesiveness during storage. All cheese samples exhibited similar colloidal calcium phosphate levels and water-soluble nitrogen values during storage. This study showed that an increase in the packing pH of White cheese reduced the weight of crumbs that occurred during cutting. This study is the first study to investigate crumbs occurring with slicing in White cheese. This is also the first study in the literature that monitored the colloidal calcium phosphate content of Turkish White cheese.
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Affiliation(s)
- T Pamuksuz
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187
| | - K Bulduk
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187
| | - M Ozturk
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187.
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15
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Mazinani S, Motamedzadegan A, Naghizadeh Raeisi S, Alimi M. Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sedigheh Mazinani
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | | | - Mazdak Alimi
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
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16
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Solhi P, Azadmard-Damirchi S, Hesari J, Hamishehkar H. Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics. Journal of Food Science and Technology 2020; 57:2198-2205. [PMID: 32431346 DOI: 10.1007/s13197-020-04256-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/08/2020] [Accepted: 01/16/2020] [Indexed: 11/28/2022]
Abstract
The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing different quantities of tomato powder (0%, 1%, 2% and 4% wt/wt) with the appropriate levels of bioactive components were evaluated during 90 days of storage. The results showed that the PC samples containing tomato powder (PCTs) had higher levels of proteolysis extent, phenolic and lycopene contents and antioxidant activity. However, the PCTs had lower levels of pH and lipolysis indexes. Generally, lycopene and phenolic contents and antioxidant activity decreased and pH, proteolysis and lipolysis index increased during storage. The results obtained from the frequency sweep test and temperature sweep test, indicated that, the samples had solid-type structure and tomato powder decreased the solid like behavior of the PC (G' > G″). Sensory analysis showed that the processed cheese with the average level of tomato powder (2%) had maximum scores of flavor, color and total acceptance and also the PCTs were significantly (P < 0.05) less rigid and more spreadable than the control PC and these findings were according to the achievements obtained by dynamic oscillation rheometry. Finally overall results indicated that tomato powder could be helpful for the manufacturing of new product with different functional and sensory specifications.
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Affiliation(s)
- Parisa Solhi
- 1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- 1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.,2Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Javad Hesari
- 1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Hamed Hamishehkar
- 3Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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17
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Deshwal GK, Ameta R, Sharma H, Singh AK, Panjagari NR, Baria B. Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109341] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Omrani Khiabanian N, Motamedzadegan A, Naghizadeh Raisi S, Alimi M. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. J Texture Stud 2020; 51:488-500. [PMID: 31994729 DOI: 10.1111/jtxs.12508] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/03/2019] [Accepted: 01/20/2020] [Indexed: 11/29/2022]
Abstract
Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of feta whey less cheese and also decrease the cost of final production. In this study, various blends of milk protein concentrate (MPC) and pea protein isolate (PPI) were mixed at levels of 12% MPC and 0% PPI (MP0), 10% MPC and 2% PPI (MP2), 9% MPC and 3% PPI (MP3), 8% MPC and 4% PPI (MP4), 7% MPC and 5% PPI (MP5), 6% MPC and 6% PPI (MP6) and used in the manufacture of wheyless feta cheese. The chemical, textural, rheological, and sensorial properties, as well as the microstructure of the cheese samples, were evaluated after 1, 15, and 30 days of storage. The general linear model procedure of SAS statistical software was used for statistical analysis. Duncan's multiple range tests was used to compare the means of different treatments. The results showed that all properties of the cheeses were influenced by different levels of PPI due to different total solids content. The use of high concentrations of PPI resulted in a more open protein network, softer structure and decreasing the storage (G') and loss (G″) moduli in the cheeses. Sensory evaluation of the samples revealed that total score in terms of flavor, texture and overall acceptability was gradually decreased with increasing PPI levels, but still preferable for the panelists. Furthermore, for each sample, with increasing levels of PPI, the whiteness and the greenness were decreased, but the yellowness was increased.
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Affiliation(s)
- Newsha Omrani Khiabanian
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | - Shahram Naghizadeh Raisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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19
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Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Biologia (Bratisl) 2019. [DOI: 10.2478/s11756-019-00378-w] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Solhi P, Azadmard‐Damirchi S, Hesari J, Hamishehkar H. Effect of fortification with asparagus powder on the qualitative properties of processed cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12635] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Parisa Solhi
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Sodeif Azadmard‐Damirchi
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
- Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute Tabriz University of Medical Sciences Tabriz Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center Tabriz University of Medical Sciences Tabriz Iran
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21
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Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods 2019; 8:foods8050165. [PMID: 31096639 PMCID: PMC6560390 DOI: 10.3390/foods8050165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/22/2022] Open
Abstract
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.
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Affiliation(s)
- Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Natalja Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Julia Rosend
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
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22
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Soltani M, Sahingil D, Gokce Y, Hayaloglu AA. Effect of blends of camel chymosin and microbial rennet ( Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of Food Science and Technology 2019; 56:589-598. [PMID: 30906016 DOI: 10.1007/s13197-018-3513-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2017] [Accepted: 05/21/2018] [Indexed: 11/24/2022]
Abstract
Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of αs1-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.
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Affiliation(s)
- Mostafa Soltani
- 1Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.,2Nutrition and Food Sciences Research Center, Tehran Medical Sciences,, Islamic Azad University, Tehran, Iran
| | - Didem Sahingil
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Yasemin Gokce
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Ali A Hayaloglu
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
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23
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Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9858-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Moghaddas Kia E, Alizadeh M, Esmaiili M. Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3657-3664. [PMID: 30150825 PMCID: PMC6098783 DOI: 10.1007/s13197-018-3294-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2018] [Accepted: 06/17/2018] [Indexed: 11/28/2022]
Abstract
In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free Lactobacillus paracasei cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of L. paracasei (LAFTI L26), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep L. paracasei viable in all cheese samples (> 7 log10 CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.
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Affiliation(s)
- Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Food Science and Technology Department, Urmia University, Urmia, Iran
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25
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Jalilzadeh A, Hesari J, Peighambardoust SH, Javidipour I. The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese. J Dairy Sci 2018; 101:5809-5820. [PMID: 29705413 DOI: 10.3168/jds.2017-14352] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Accepted: 02/23/2018] [Indexed: 11/19/2022]
Abstract
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening. Sonication at 20, 40, and 60 kHz reduced counts of E. coli O157:H7, S. aureus, P. chrysogenum, and Cl. sporogenes by 4.08, 4.17, and 4.28 log; 1.10, 1.03, and 1.95 log; 1.11, 1.07, and 1.11 log; and 2.11, 2.03, and 2.17 log, respectively. Sonication improved the acidity of ripened cheese, and sonicated samples had lower pH values than control samples at the end of storage. Sonication did not affect fat in dry matter or the protein content of cheese during ripening, but it did accelerate lipolysis and proteolysis; the highest rates of lipolysis index (free fatty acid content) and proteolysis index (water-soluble nitrogen) were observed on d 60 of ripening for samples sonicated at 60 kHz. Sonication did not affect cohesiveness or springiness of cheese samples, but hardness and gumminess increased in the first 30 d and then decreased until 60 d of storage. Furthermore, ultrasound treatment improved organoleptic properties of the cheese. In terms of overall acceptance, samples sonicated at 60 kHz received the highest sensorial scores. Results showed that sonication can improve microbial, physicochemical, and sensorial properties of ultrafiltered white cheese.
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Affiliation(s)
- A Jalilzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran
| | - J Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran.
| | - S H Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran
| | - I Javidipour
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Van, Turkey
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26
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Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese. Biologia (Bratisl) 2018. [DOI: 10.2478/s11756-018-0039-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Hasanzadeh A, Raftani Amiri Z, Aminifar M. Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asieh Hasanzadeh
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
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28
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Karami M. RETRACTED: Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Bubelová Z, Černíková M, Buňková L, Talár J, Zajíček V, Foltin P, Buňka F. Quality changes of long-life foods during three-month storage at different temperatures. POTRAVINARSTVO 2017. [DOI: 10.5219/688] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures.
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30
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Jooyandeh H, Goudarzi M, Rostamabadi H, Hojjati M. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. Food Sci Nutr 2016; 5:669-677. [PMID: 28572956 PMCID: PMC5448388 DOI: 10.1002/fsn3.446] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/16/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022] Open
Abstract
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low‐fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture‐to‐protein (M:P) ratio of low‐fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G’) moduli (p < .05); however, the effect of Persian gum was more pronounced (p < .01). Gum addition promoted cheese yield and proteolysis rate (p < .05). Response surface optimization described that supplementation of cheese milk containing 0.9% fat with 0.2% Persian gum and 0.12% almond gum would result in a low‐fat cheese with textural properties similar to its full‐fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full‐fat‐like structure in the low‐fat Iranian White cheese, when incorporated at the optimum levels.
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Affiliation(s)
- Hossein Jooyandeh
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mostafa Goudarzi
- Department of Food Science, Technology and Engineering University College of Agriculture and Natural Resources University of Tehran KarajIran
| | - Hadis Rostamabadi
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
| | - Mohammad Hojjati
- Department of Food Science and Technology Ramin Agricultural and Natural Resources University AhvazIran
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31
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Soltani M, Sahingil D, Gokce Y, Hayaloglu A. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. J Dairy Sci 2016; 99:7744-7754. [DOI: 10.3168/jds.2016-11179] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 06/12/2016] [Indexed: 11/19/2022]
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32
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Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Andronoiu DG, Botez E, Nistor OV, Mocanu GD. Ripening process of Cascaval cheese: compositional and textural aspects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5278-84. [PMID: 26243953 DOI: 10.1007/s13197-014-1621-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2014] [Accepted: 10/21/2014] [Indexed: 11/24/2022]
Abstract
Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtained by sensorial analysis, revealing a good correlation. The chemical composition of cheese was also determined, including the nitrogen fractions (total nitrogen, water soluble nitrogen, non-protein nitrogen and phosphotungstic acid soluble nitrogen). The data thus obtained were statistically processed in order to find the differences between the samples, as well as to find the correlation between the techniques of analysis. The study showed that the ripening process of the Cascaval cheese is similar to the ripening of other pasta filata cheese. The moisture content decreases during maturation as a result of water evaporation. The concentration of nitrogen fractions increases during the ripening stage, and so do the firmness and elasticity modulus. The biochemical processes that occur during maturation largely influence the textural parameters and this is proved by both instrumental and sensorial analyses.
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Affiliation(s)
- Doina Georgeta Andronoiu
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Elisabeta Botez
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Oana Viorela Nistor
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Gabriel Dănuţ Mocanu
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
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34
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Alberini IC, Miccolo ME, Rubiolo AC. Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12438] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ivana C. Alberini
- Group of Food Engineering and Biotechnology; INTEC; Colectora Ruta Nacional 168, km 472.5, Paraje “El Pozo” S/N, Parque Tecnológico Litoral Centro, INTEC I Santa Fe S3000GLC Argentina
| | - Maria E. Miccolo
- Group of Food Engineering and Biotechnology; INTEC; Colectora Ruta Nacional 168, km 472.5, Paraje “El Pozo” S/N, Parque Tecnológico Litoral Centro, INTEC I Santa Fe S3000GLC Argentina
| | - Amelia C. Rubiolo
- Group of Food Engineering and Biotechnology; INTEC; Colectora Ruta Nacional 168, km 472.5, Paraje “El Pozo” S/N, Parque Tecnológico Litoral Centro, INTEC I Santa Fe S3000GLC Argentina
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35
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Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder. Journal of Food Science and Technology 2015; 52:1372-82. [PMID: 25745205 DOI: 10.1007/s13197-013-1163-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 08/25/2013] [Indexed: 11/29/2022]
Abstract
The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.
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Affiliation(s)
- Farzad Farbod
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ahmad Kalbasi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Sohrab Moini
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Hadi Razavi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ali Mortazavi
- Department of Food Science and Technology Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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36
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Moghari AA, Razavi S, Ehsani M, Mousavi M, Nia TH. Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0326] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Akbarian Moghari
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M.R. Ehsani
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M. Mousavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - T. Hoseini Nia
- Clarovita Nutrition Inc., 4291 Garand, Saint Laurent, Montreal, QC H4R 2B4, Canada
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37
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Farahani G, Ezzatpanah H, Abbasi S. Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.06.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Moradi-Khatoonabadi Z, Ezzatpanah H, Maghsoudlou Y, Khomeiri M, Aminafshar M. B
acillus Cereus
Contamination of UF-Feta Cheese during Ripening and Shelf Life. J Food Saf 2014. [DOI: 10.1111/jfs.12140] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhila Moradi-Khatoonabadi
- Department of Food Science and Technology; Gorgan University of Agriculture and Natural Resources; Gorgan Iran
| | - Hamid Ezzatpanah
- Department of Food Science and Technology; Faculty of Food Science and Technology; Islamic Azad University; Tehran 14515.775 Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agriculture and Natural Resources; Gorgan Iran
| | - Morteza Khomeiri
- Department of Food Science and Technology; Gorgan University of Agriculture and Natural Resources; Gorgan Iran
| | - Mehdi Aminafshar
- Department of Animal Science; Faculty of Agriculture and Natural Resources; Science and Research Branch; Islamic Azad University; Tehran 14515.775 Iran
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39
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Mohammadi K, Hanifian S. Growth and enterotoxin production of
Staphylococcus aureus
in Iranian ultra‐filtered white cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12158] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khosrow Mohammadi
- Department of Food Hygiene and Aquatics College of Veterinary MedicineTabriz BranchIslamic Azad UniversityTabriz Iran
- Biotechnology Research Center College of Agriculture Tabriz Branch Islamic Azad University Tabriz Iran
| | - Shahram Hanifian
- Biotechnology Research Center College of Agriculture Tabriz Branch Islamic Azad University Tabriz Iran
- Department of Food Science and Technology College of Agriculture Tabriz Branch Islamic Azad University Tabriz Iran
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40
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Akbarian Moghari A, Razavi SH, Ehsani MR, Mousavi M. Development and Critical Quality Characterization of Functional UF-Feta Cheese by Incorporating Probiotic Bacteria. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12266] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ali Akbarian Moghari
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-78659 Karaj Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-78659 Karaj Iran
| | - Mohammad Reza Ehsani
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-78659 Karaj Iran
| | - Mohammad Mousavi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-78659 Karaj Iran
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41
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Hanifian S. Survival of Mycobacterium avium
subsp. paratuberculosis
in ultra-filtered white cheese. Lett Appl Microbiol 2014; 58:466-71. [DOI: 10.1111/lam.12215] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 01/03/2014] [Accepted: 01/05/2014] [Indexed: 12/01/2022]
Affiliation(s)
- S. Hanifian
- Department of Food Science and Technology; Tabriz Branch; Islamic Azad University; Tabriz Iran
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42
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Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A. Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farzad Farbod
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus of the University of Tehran; P. O. Box 4111 Karaj 31587-11167 Iran
| | - Ahmad Kalbasi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus of the University of Tehran; P. O. Box 4111 Karaj 31587-11167 Iran
| | - Sohrab Moini
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus of the University of Tehran; P. O. Box 4111 Karaj 31587-11167 Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus of the University of Tehran; P. O. Box 4111 Karaj 31587-11167 Iran
| | - Hadi Razavi
- Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; Agricultural Campus of the University of Tehran; P. O. Box 4111 Karaj 31587-11167 Iran
| | - Ali Mortazavi
- Department of Food Science and Technology Engineering; Faculty of Agriculture; Ferdowsi University; Mashhad Iran
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43
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Farahnaky A, Mousavi SH, Nasiri M. Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12051] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz; Iran
| | - Sayed Hossein Mousavi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz; Iran
| | - Mahshid Nasiri
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz; Iran
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44
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Xu HH, He YY, Zhao XH, Li TJ. Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.528109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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46
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Karaman AD, Benli M, Akalin AS. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. GRASAS Y ACEITES 2012. [DOI: 10.3989/gya.106611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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47
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Pereira C, Franco M, Gomes A, Malcata F. Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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AMINIFAR MEHRNAZ, HAMEDI MANOUCHEHR, EMAM-DJOMEH ZAHRA, MEHDINIA ALI. MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00244.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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49
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Microstructure of cheese: Processing, technological and microbiological considerations. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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50
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Karami M, Ehsani M, Mousavi S, Rezaei K, Safari M. Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.104] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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