Assesment of Production methods and specifications of Physical and chemical traditional west Azarbaijan Jar cheese and the Possibility of semi Industrial manufacturing
2010
mousavi pour , F | Ehsani, M | Behshdi, .M | Moradi bidhandy,S | .Hasami rad , R
The cheese Samples collected from three regions in western Azarbayejan (Oshnaviyeh,Salmas,mahabad)and tasting experiments were conducted on them. Then,a study was carried out in milk and dairy products Lab.at Animal Science Research Institute using two methods of production of cheese ;Traditional(49 samples)and industrial methods(23 samples)where they were stored in three different ways including 1 jar kept under ground 2 jar kept in refrigerator and 3 Polymer packing under vaccum conditions. these samples were collected for different periods,from zero days till one hundred sixty five days of storage every fifteen days and the pH,acidity,Fat,NPN,SN,DM, Salt, ash,Protein,Ca,P,Mg,K and Fatty acid content were measured.The datas obtained were statistically analyjed using GLM(unbalanced methods)the results indicated that,the parameters like protein,salt,ash and calcium had interaction effects on each others whereas this situtition did not observed in the others the highest values were obtained for CP,salt,ash and Ca were 36.07±0.094, 12.05±0.33, 13.52±0.24 and 0.89± 0.05percent.respectively in the case of traditional methods of cheese production.Regarding the different ways of storage the results showed the highest value of dry matter for jar kept under refrigerated condition, 58.46± 0.86%,Cp for jar kept under ground 38.8±1.4% and the salt ,calcium and ash contents were highest in the case of polymer packing under vaccum condition 12.36± 0.46, 0.88± 0.07 and 13.73± 0.34 respectively.Inall the treatment the highest value of fatty acid content was related to palmitic acid 36.11± 0.45%and lowest value was related to nanodecanoic acid (0.42± 0.02%).
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