پديد آورنده :
شاه خواجه، زهرا
عنوان :
اثر ميزان، روش و مرحله افزودن نمك بر كيفيت پنير فراپالايش
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
پانزده، 118ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
علي نصيرپور
توصيفگر ها :
مدل سازي پنير , PH , بافت , ليپوليز , پروتئوليز
تاريخ نمايه سازي :
24/7/91
استاد داور :
جواد كرامت، مسعود عليخاني
تاريخ ورود اطلاعات :
1396/09/19
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
120 Impact of Salt Content Salting Method and Salting Stage On the UF Cheese Quality Zahra Shahkhajeh z shahkhaje@yahoo com au february Department of Food Science and Technology Isfahan University of Technology Isfahan IranDegree M Sc Language FarsiNasser Hamdami hamdami@cc iut ac irMohammad Shahedi shahedim@cc iut ac irAbstractBecause of economic value and the significant role in human nutrition cheese is one of the mostimportant dairy product the UF cheese is the most predominant industrial cheese that produce in ourcountry The defects of this cheese is soft texture and weak aroma The main problem for the industryUltrafiltration cheese is soft and non uniform texture that sometimes Occurred with loosely Since saltplays an important role in textural properties can reduce the occurrence of this whit select theappropriate salting method and amount of salt The purpose of this study is impact of salting stage beforeoa after renneting and amount of it in each stage of quality of UF cheese For this purpose samples of cheese made from condensed milk by Ultrafiltration after lowering the pH to values of 5 6 6and 5 5 and adding salt to the levels 0 1 2 and 3 percent after renneting and addion the remainder to the3 after clot formation cheese samples after incobation a temperature was maintained at 4 temperatureand at different times 0 1 3 6 9 and 12 weeks were analyzed synersis moisture precent salt precent pH soluble nitrogen at pH 4 6 non protein nitrogen acid degree value and firmness of texture Nowadays modeling is as an effective method to identify and describe the observed processes andpredicted them under different conditions and adverse effects of process by having proper knowledge ofhow it could be better controlled Then were studied Kinetic of changes in listed qualitative propertiesand appropriate mathematical models were developed to describe them comparison of the experimentaland predicted data shows that for synersis and firmness pH4 6 SN NPN and ADV as Lipolysis indexweibull model show a higher correlation whit experimental data Finally the relationship between thecoefficients of kinetics equations and variables were determined Using the relationship between modelcoefficients and the percentage of salting to the milk and early milk pH can be predicted changes offirmness acid degree value and firmness soluble nitrogen Respectively This model could be applied tocontrol the process of Iranian feta UF cheese and produce a cheese with high quality and good texture Key Words Modeling UF Cheese Salt pH Lipolysis Proteolysis
استاد راهنما :
ناصر همدمي، محمد شاهدي
استاد مشاور :
علي نصيرپور
استاد داور :
جواد كرامت، مسعود عليخاني
