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Author = Hosseini Bahri, Mahdi

Number of Articles: 1
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

Mahdi Hosseini Bahri; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 41-51

https://doi.org/10.22067/ifstrj.v14i3.66004

Abstract
  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) ...  Read More