Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening

Subject Areas : Microbiology

ghazaleh farahani ¹ (دانش‌آموخته کارشناسی ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، گروه علوم و صنایع غذایی، تهران، ایران)
hamid ezatpanah ² (دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران)
soleiman abbasi ³ (دانشیار دانشگاه تربیت مدرس، دانشکده کشاورزی، گروه علوم و صنایع غذایی، تهران، ایران)

Received: 2013-06-15 Accepted : 2013-12-11 Published : 2014-06-22

Keywords: Cheese structure, Chemical Composition, Reology, Texture, White-brined Golpayegan cheese,

Abstract :

Introduction: Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese, its production and some physical, chemical, rheological and textural properties were evaluated during six months ripening in this research study. Materials and Methods: Standard methods were used to examine the influence of ripening period (at the end of each month during six months) on the characteristics of White-brined Golpayegan cheese (36 samples). The rheological and textural properties of the cheese were evaluated using a rheometer (the frequency sweep test) and a texture analyzer (the uniaxial compression test). Results: During ripening pH, total solid, protein and total nitrogen in total solid (TN/TS) of White-brined cheese were decreased while the amount of titratable acidity, fat in total solid,water soluble nitrogen in total nitrogen (WSN/TN) and non-protein nitrogen in total nitrogen (NPN/TN) were increased significantly (p< 0.05). On the basis of the small amplitude oscillatory test and the uniaxial compression test during maturation, the storage modulus (G'), loss modulus (G"), fracture stress (Qf) and firmness have been increased (p< 0.05) while the loss tangent (tanR) has been decreased (p< 0.05). The fracture strain (Sf) was kept constant (p>0.05). Conclusion: The results showed that ripening time significantly affected the physicochemical, chemical, reological and textural properties of White-brined cheese.