Soleimani Ahmad, Nasrollahzadeh Ahmad, Khomeiri Morteza, Dehnad Danial, Arjeh Edris
Department of Food Science and Technology, Faculty of Agriculture Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran.
Food Sci Nutr. 2024 Apr 18;12(5):3214-3224. doi: 10.1002/fsn3.3989. eCollection 2024 May.
Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content ( < .05). Acidic coagulants (74%-94%) resulted in higher cheese yield compared to mineral salt (66%-88%). Texture analysis indicated that the cheese produced with acetic acid had a firmer texture, while samples treated with citric acid exhibited better cohesiveness. Cheeses produced with minerals displayed more acceptable organoleptic characteristics regarding flavor, odor, and texture. This study offers valuable technological insights into cheese production with the highest yield and maximum acceptability.
软质奶酪是通过酸化或采用酸与热相结合的方式获得的凝乳产品。在本研究中，为改善工艺特性，研究了不同凝固剂（盐和酸）及工艺参数（温度和均质压力）对软质（未成熟）奶酪的感官、质地和功能特性的影响。结果显示，用酸和矿物盐凝固的奶酪在蛋白质回收率、脂肪含量和水分含量方面存在显著差异（<0.05）。与矿物盐（66%-88%）相比，酸性凝固剂（74%-94%）的奶酪产量更高。质地分析表明，用乙酸制作的奶酪质地更紧实，而用柠檬酸处理的样品表现出更好的内聚性。用矿物质制作的奶酪在风味、气味和质地上具有更可接受的感官特性。本研究为以最高产量和最大可接受性生产奶酪提供了有价值的技术见解。
