文章基本信息

标题：Effects of Different Heat-Treatments on Quality of White Pickled Cheese
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作者：Atilla Yetişmeyen ; Binnur Kaptan ; M. Ayhan Somanlıoğlu 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：1996
卷号：21
期号：5
出版社：Association of Food Technology, Turkey
摘要：In the study effect of different heat-treatments of milk on some properties of White Pickled Cheese was investigated. Raw milk was divided into four parts as follows: Control (Raw milk) beyond this, A pasteurized 68 ^oC/10 min, B pasteurized 75 ^oC/5 min, C pasteurized 85 ^oC/5 min. 75, 73, 72 and 70 1 milk used for K, A, B and C respectively. Addition of 0.02% CaCl₂ and inoculation of 1% starter culture coded as R-703, al pasteurized milks processed to White Pickled Cheese. In cheese samples total solid, fat, salt titratable acidity, pH, total nitrogen, non-protein nitrogen, volatile fatty acids, penetrometer value and counts of yeast-mould, total bacteria and coliform group microorganisms were determined at 0., 15., 30., 60., 90 days of storage. Furthermore organoleptic properties of cheeses were also evaluated from the results of those analyses the effect of using different heat-treatments were found to be statistically significant on the total solids, fat, salt, titratable acidity, pH, total nitrogen, non-protein nitrogen, volatile fatty acids, penetrometer values.