The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese
In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2018-07-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online Access: | https://ifstrj.um.ac.ir/article_36703_8343524327a91368bc6784ae9b13ab76.pdf |
| Summary: | In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) and bath treatment (frequency 37 kHz), respectively, at temperatures of 40, 50 and 60°C in two stages (raw cow milk and cheese matrix). The results showed that applying ultrasound treatment significantly (P |
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| ISSN: | 1735-4161 2228-5415 |