The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese
2018
Esmaeilzadeh kenari, Reza
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
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书目信息
出版者
Ferdowsi University Of Mashhad
其它主题
Ultrasound bath and probe; Quality characteristics; Yield; Texture characteristics
语言
波斯语
注释
Includes references
类型
Journal Article; Journal Part
来源
Iranian Food Science and Technology Research Journal
2021-06-15
2026-02-03
AGRIS AP