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Effect of Pscyrotroph Bacteria on Physical and Chemical Properties of Traditional White and Ultrafilteration Cheese
Asian Journal of Chemistry,
Vol. 22 No. 1 (2010): Vol 22 Issue 1, 2010
Abstract
The dominant factor of stored raw milk in low temperature are
Pscyrotroph bacteria and these bacteria as referred as to microorganisms
that can survive and grow at 7 ºC or lower. Pscyrotroph bacteria is not
heat resistance and pasteurization destroy them, but their proteolytic
and lypolytic enzymes are heat resistance. These enzymes save their
activities in pasteurization temperature and also UHT processing. In
this study, effect of Pscyrotroph bacteria on physical and chemical properties
on ultrafilteration and white cheese was investigated. The results
showed that number of Pscyrotroph bacteria on white and ultrafilteration
cheese was significant, so with increasing Pscyrotroph bacteria the dry
matter per cent, per cent of fat and firmness of texture was reduced. In
spite of this, moisture of curd and softness of cheese texture increased
by multiplying Pscyrotroph bacteria. These changes in the ultrafilteration
cheese were more than white cheese.
Pscyrotroph bacteria and these bacteria as referred as to microorganisms
that can survive and grow at 7 ºC or lower. Pscyrotroph bacteria is not
heat resistance and pasteurization destroy them, but their proteolytic
and lypolytic enzymes are heat resistance. These enzymes save their
activities in pasteurization temperature and also UHT processing. In
this study, effect of Pscyrotroph bacteria on physical and chemical properties
on ultrafilteration and white cheese was investigated. The results
showed that number of Pscyrotroph bacteria on white and ultrafilteration
cheese was significant, so with increasing Pscyrotroph bacteria the dry
matter per cent, per cent of fat and firmness of texture was reduced. In
spite of this, moisture of curd and softness of cheese texture increased
by multiplying Pscyrotroph bacteria. These changes in the ultrafilteration
cheese were more than white cheese.
Keywords
n Pscyrotroph bacteria
Physical and chemical properties
Traditional white
Ultrafilteration cheese.
EZZATI, R., DEZYANI*, M., & ALLAH MIRZAEI†, H. (2009). Effect of Pscyrotroph Bacteria on Physical and Chemical Properties of Traditional White and Ultrafilteration Cheese. Asian Journal of Chemistry, 22(1), 727–732. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/16701
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