文章基本信息

标题：A Study on Effects of Different Heat-Treatments on Curd and Whey Quality in White Pickled Cheese
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作者：Atilla Yetişmeyen ; M. Ayhan Osmanlıoğlu ; Binnur Kaptan 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：1995
卷号：20
期号：6
出版社：Association of Food Technology, Turkey
摘要：In this study, effects of different heat-treatments on some characteristics of curd and whey which produced by White-Pickled cheese process was investigated. By this aim, cow milk was derived to found parts of 75, 73, 72 and 70l respectively for Control (raw milk) (K), 68 ^oC/10 min (A), 75 ^oC/5 min (B) and 85 ^oC/5 min (C) this is necessary for dimension (9x8.5x7)±0.3 cm) of cud. First part (K) didn’t pasteurized but A, B and C pasteurized by 68 ^oC/10 min. 75 ^oC/5 min. and 85 ^oC/5 min. respectively. All parts processed to White-Pickled Cheese after 0.02% CaCl₂ added to heat treated milks and inoculated by D.V.S. (Dri-Vat Set) starter culture which’s commercial number is R-703 raw milk, curd and whey determined. Furthermore, yeast and mould, total bacteria and coliform group microorganisms counted. In addition to this, water soluble nitrogen and penetrometer value of curd determined. All heat-treatment caused statistical difference on pH-values, amount of total dry matter, count of yeast and mould, total bacteria and coliform group microorganisms of cud and whey. Furthermore, heat-treatment effected penetrometer values (firmness of cud) titration acidity, non-protein nitrogen and water soluble nitrogen of curd. But its established that these heat-treatments effected neither amount of milk fat and total nitrogen of curd non-titration acidity, total nitrogen and non-protein nitrogen of whey. As a result 75 ^oC/5 min. pasteurisation norms is preferable for White Pickled Cheese production.