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Efficiency and Ropiness of Traditional White and Ultrafilteration Cheese as Affected by Psycrotroph Bacteria
Asian Journal of Chemistry,
Vol. 22 No. 1 (2010): Vol 22 Issue 1, 2010
Abstract
During cheese ripening, some of water insoluble casein change to
water soluble nitrogen which include intermediate hydrolyzate protein
and free amino acids. In this work, ripening and efficiency of traditional
white cheese and ultrafilteration cheese as affected by Psycrotroph bacteria
was investigated. The result showed that amount of Psycrotroph bacteria
on the white and ultrafilteration cheese was significant. Also, there was
a good correlation between Psycrotroph bacteria and ratio of soluble
nitrogen to total nitrogen during ripening period. In fact, as the
Psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen
increased during ripening period. The per cent of N recovery (efficiency
index) for ultrafilteration and traditional white cheese was 88.01-90.45
and 77.23-80.52, respectively. The effect of changing above parameter
on ultrafilteration cheese is more than white cheese.
water soluble nitrogen which include intermediate hydrolyzate protein
and free amino acids. In this work, ripening and efficiency of traditional
white cheese and ultrafilteration cheese as affected by Psycrotroph bacteria
was investigated. The result showed that amount of Psycrotroph bacteria
on the white and ultrafilteration cheese was significant. Also, there was
a good correlation between Psycrotroph bacteria and ratio of soluble
nitrogen to total nitrogen during ripening period. In fact, as the
Psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen
increased during ripening period. The per cent of N recovery (efficiency
index) for ultrafilteration and traditional white cheese was 88.01-90.45
and 77.23-80.52, respectively. The effect of changing above parameter
on ultrafilteration cheese is more than white cheese.
Keywords
a Ripeness
Traditional white cheese
Ultrafilteration
Psycrotroph bacteria.
ALLAH MIRZAEI†, H., EZZATI, R., & DEZYANI*, M. (2009). Efficiency and Ropiness of Traditional White and Ultrafilteration Cheese as Affected by Psycrotroph Bacteria. Asian Journal of Chemistry, 22(1), 721–726. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/16699
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