Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

被引：27

作者：

Lavasani, Ali Reza Shahab ^{[1
]}

Ehsani, Mohammad Reza ^{[1
]}

Mirdamadi, Saeed ^{[2
]}

Mousavi, Mohammad Ali Ebrahim Zadeh ^{[3
]}

机构：

[1] Islamic Azad Univ, Fac Agr & Nat Resources, Sci & Res Branch, Dept Food Sci & Technol, Tehran, Iran

[2] Iranian Res Org Sci & Technol IROST, Dept Biotechnol, Tehran 15819, Iran

[3] Univ Tehran, Dept Food Sci & Technol, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2012年 / 65卷 / 01期

关键词：

Lighvan cheese; Physicochemical properties; Lipolysis; Proteolysis; Cheese ripening; WHITE-BRINED-CHEESE; CHEDDAR CHEESE; BIOCHEMICAL-CHANGES; FETA CHEESE; LIPOLYSIS; MILK; PROTEOLYSIS; CULTURES; QUALITY; ACIDS;

D O I：

10.1111/j.1471-0307.2011.00724.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water-soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA-SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90-day storage period. The ripening stage was the main factor affecting the cheeses sensory properties.

引用

页码：64 / 70

页数：7

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