文章基本信息

标题：The Effect of Homogenization and Pasteurization on White Cheese and Whey Composition
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作者：Yusuf Tunçtürk ; Seval Andiç ; Elvan Ocak 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study it was aimed to investigate the effect of different homogenization pressures (10 MPa and 20 MPa) and pasteurization (at 65 ºC for 30 minutes) on the composition of White cheese and whey. Cheeses were produced according to traditional methods. Fresh cheeses and their whey were analyzed for chemical composition after production. Cheese yields and calcium contents of samples were also determined. Ob¬tained actual cheese yields were converted into adjusted yield based on their average dry matter content. Adjusted yield of cheese increased in homogenized and pasteurized samples. While dry matter, fat and fat in dry matter content of cheese were higher; protein in dry matter and ash in dry matter of cheese samples were lower in homogenized samples. These results can be attributed to more retain rate of fat in cheese mass depending on homogenization pressure. Pasteurization process increased ash and calcium content of cheese samples. Consequently, it can be said that pasteurization and homogenization processes had posi¬tive effects on White cheese composition.
关键词：White cheese; whey; homogenization; pasteur