با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

پنیر فتای فراپالایش پنیری است که عمدتاً از شیر گاو تولید شده و معمولاً به‌صورت تازه و یا پس از یک دوره کوتاه رسیدگی (60 روز) مصرف می‌گردد. در این پژوهش، اثر کشت‌های آغازگر تجاری (SafeIT 2، FRC-65 و R-704) و زمان رسیدگی (صفر تا 60 روز) بر ویژگی‌های شیمیایی (مواد جامد کل، چربی، پروتئین، خاکستر، نمک، اسیدیته، pH)، بیوشیمیایی (ازت محلول در 6/4 pH، اسید تری‌کلرواستیک و اسید فسفوتنگستیک، عدد اسیدی) و حسی (رنگ و ظاهر، آروما، بافت، طعم و پذیرش کلی) پنیر فتای فراپالایش آنالوگ بررسی گردید. بر اساس نتایج حاصله، نوع کشت آغازگر بر میزان pH، نمک، پروتئین و ازت محلول در 6/4 =pH نمونه‌های پنیر اثر معنی‌داری داشت (P≤ 0.05)، درحالی‌که سایر خواص شیمیایی تحت‌تأثیر معنی‌دار آن قرار نگرفت. اثر زمان رسیدگی نیز تنها بر میزان اسیدیته، pH، نمک، عدد اسیدی، پروتئین و محصولات پروتئولیز نمونه‌ها معنی‌دار بود. همچنین، کشت آغازگر و زمان رسیدگی بر خصوصیات حسی نمونه‌های پنیر، به‌جز رنگ و ظاهر، اثر معنی‌داری نداشتند، هرچند پنیرهای تولیدشده از کشت آغازگر SafeIT 2 در مقایسه با نمونه‌های تولیدشده از کشت‌های FRC-65  و R-704 امتیازات حسی بالاتری داشتند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

نویسندگان [English]

  • Aliakbar Gholamhosseinpour 1
  • Mostafa Mazaheri Tehrani 2
  • Seyed Mohammad Ali Razavi 3

1 Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.

2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

3 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

چکیده [English]

UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.

کلیدواژه‌ها [English]

  • Analogue cheese
  • Lactic acid bacteria
  • Ripening time
  • Starter culture
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