The effect of homogenization on texture of reduced dry matter processed cheese

Detalhes bibliográficos
Autor(a) principal: MOHAMMADI,Ali
Data de Publicação: 2018
Outros Autores: FADAEI,Vajiheh
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500190
Resumo: 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.
id SBCTA-1_99b8e4c99fa673d67a5d40dbd1d5b052
oai_identifier_str oai:scielo:S0101-20612018000500190
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling The effect of homogenization on texture of reduced dry matter processed cheeseprocessed cheesedry matterhomogenizationtextureAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500190Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.17817info:eu-repo/semantics/openAccessMOHAMMADI,AliFADAEI,Vajiheheng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500190Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The effect of homogenization on texture of reduced dry matter processed cheese
title The effect of homogenization on texture of reduced dry matter processed cheese
spellingShingle The effect of homogenization on texture of reduced dry matter processed cheese
MOHAMMADI,Ali
processed cheese
dry matter
homogenization
texture
title_short The effect of homogenization on texture of reduced dry matter processed cheese
title_full The effect of homogenization on texture of reduced dry matter processed cheese
title_fullStr The effect of homogenization on texture of reduced dry matter processed cheese
title_full_unstemmed The effect of homogenization on texture of reduced dry matter processed cheese
title_sort The effect of homogenization on texture of reduced dry matter processed cheese
author MOHAMMADI,Ali
author_facet MOHAMMADI,Ali
FADAEI,Vajiheh
author_role author
author2 FADAEI,Vajiheh
author2_role author
dc.contributor.author.fl_str_mv MOHAMMADI,Ali
FADAEI,Vajiheh
dc.subject.por.fl_str_mv processed cheese
dry matter
homogenization
texture
topic processed cheese
dry matter
homogenization
texture
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500190
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500190
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.17817
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126322906234880

Registros relacionados