The effect of homogenization on texture of reduced dry matter processed cheese
Abstract Since the cost of processed cheese is high in Iran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and d...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612018000500190 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500190 |
| Access Level: | acceso abierto |
| Palabra clave: | processed cheese dry matter homogenization texture |
| Sumario: | Abstract Since the cost of processed cheese is high in Iran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and dry matter of processed cheese samples at different pressures (p > 0.05). Also, different pressures of homogenization had no significant effect on overall acceptability (p > 0.05). With increasing homogenization pressure, texture improved significantly (p < 0.05). Homogenization treatment at the pressure of 200 bar had the highest influence on the improvement of the processed cheese texture. |
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