The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method

Subject Areas : Microbiology

J. Shabani ¹ , H. Mirzaei ² , S. M. Jafari ³ , M. Sarfarazi ⁴

1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 - دانشیار گروه طراحی مواد و فرایندهای غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - دانشجوی دکتری گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
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Received: 2016-02-21 Accepted : 2016-02-21 Published : 2016-03-20

Keywords: image processing, Processed Cheese, RSM, Slow Cooling,

Abstract :

Introduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture thathas resulted in the increased production of this product as a suitable substitute for the naturalcheese. The aim of this study is to optimize the replacement of milk fat with the sunflower oilat different times and temperatures of cooking through the slow cooking method concernedwith the physical properties of the processed cheese.Materials and Methods: In this study, response surface methodology (RSM) was employedto investigate the effect of vegetable oil concentration (20, 30 and 40%), cooking temperature(65, 75 and 85ᵒC) and time (5, 10 and 15 min) on the physical properties of the cheese thatconsisted of hardness, meltability and oiling-off through the slow chilling method.Results: As the vegetable oil concentration increased, the cheese hardness decreased (P<0.01)and there were no significant differences in the oiling off and meltability of the cheese. Theeffect of time and temperature of cooking was inversely related to the vegetable oilconcentration.Conclusion: The optimum conditions for the production of the processed analogue cheesewere the vegetable oil concentration of 20%, cooking temperature of 85ᵒC and time of 15 minunder which the optimum values for the hardness, meltability and oiling-off were 23.337,237.5 and 228.2% respectively.