Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology
The effects of peppermint extract (PE) (220-660 μg/g cheese), starter (1.3-2.7 g/100 Kg retentate), rennet (1.3-2.5 g/100 Kg retentate) and ripening time )10-50 days( were investigated on physicochemical, sensory andrheological properties of Ultra-filtrated Feta cheese. In order to attain properties...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-09-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68255_030dddff4ed51ad9c3bb2a471d248669.pdf |