The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

Document Type : Research Article-en

Authors

• Mahdi Hosseini Bahri ¹
• Reza Esmaeilzadeh kenari ²

¹ Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran- Greenhouse Cultivation Research Department, Tehran Agricultural and Natural Resources Research and Education Center, AREEO,Varamin, Iran.

² Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

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) 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

Keywords

• ultrasound bath and probe
• yield
• Quality characteristics
• texture characteristics
• Cheese

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