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The Ferdowsi University of Mashhad strives to be one of the top universities in Iran in terms of scientific developments, developments in the theoretical and technological areas as well as maintaining its Iranian and Islamic identity. It ranks in the top ten universities in the Islamic world, and ranks in the 500 top universities worldwide.

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Journal Article

Journal Article

The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese  [2018]

Esmaeilzadeh kenari, Reza;

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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

Bibliographic information

Type:
Journal Article
In AGRIS since:
2021
Publisher:
Ferdowsi University Of Mashhad
All titles:
"The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese"@eng
Other:
"Includes references"
"Iranian Food Science and Technology Research Journal"
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Bibliographic information

Type:
Journal Article
In AGRIS since:
2021
Publisher:
Ferdowsi University Of Mashhad
All titles:
"The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese"@eng
Other:
"Includes references"
"Iranian Food Science and Technology Research Journal"