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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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 |
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doaj-3b4eecc31d8c49118a9f696238679f4f2021-02-16T04:56:19ZengFerdowsi University of Mashhadمجله پژوهش‌های علوم و صنایع غذایی ایران1735-41612228-54152018-07-01143415110.22067/ifstrj.v14i3.6600436703The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheeseرضا اسماعیل زاده کناری0sari agricultural sciences and natural resources universityIn 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 (Phttps://ifstrj.um.ac.ir/article_36703_8343524327a91368bc6784ae9b13ab76.pdfultrasound bath and probeyieldquality characteristicstexture characteristicscheese |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
رضا اسماعیل زاده کناری |
| spellingShingle |
رضا اسماعیل زاده کناری The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese مجله پژوهش‌های علوم و صنایع غذایی ایران ultrasound bath and probe yield quality characteristics texture characteristics cheese |
| author_facet |
رضا اسماعیل زاده کناری |
| author_sort |
رضا اسماعیل زاده کناری |
| title |
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| title_short |
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| title_full |
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| title_fullStr |
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| title_full_unstemmed |
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| title_sort |
effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese |
| publisher |
Ferdowsi University of Mashhad |
| series |
مجله پژوهش‌های علوم و صنایع غذایی ایران |
| issn |
1735-4161 2228-5415 |
| publishDate |
2018-07-01 |
| description |
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 |
| topic |
ultrasound bath and probe yield quality characteristics texture characteristics cheese |
| url |
https://ifstrj.um.ac.ir/article_36703_8343524327a91368bc6784ae9b13ab76.pdf |
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AT rḍạạsmạʿylzạdhḵnạry theeffectsofultrasoundwavesonyieldtextureandsomequalitativecharacteristicsofcheese AT rḍạạsmạʿylzạdhḵnạry effectsofultrasoundwavesonyieldtextureandsomequalitativecharacteristicsofcheese |
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