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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments

Jamshid Rahimi1*, Asghar Khosrowshahi2, Mehdi Mohammad Moradi3, Hamid Mohamadi4, Habib Abbasi5 and Ashkan Madadlou6

1Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

2Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran

3Food Supervision Offices, Mazandaran University of Medical Science, Sari, Iran

4Administration of Standard and Industrial Research of Kurdistan, Sanandaj, Iran

5Department of Chemical Engineering Jundi-Shapur University of Technology, Dezful, Iran

6Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran

*Corresponding Author:
Jamshid Rahimi
Department of Bioresource Engineering
McGill University, 21111 Lakeshore Road
Sainte-Anne-de-Bellevue, Quebec, Canada
E-mail: [email protected]

Received Date: October 10, 2012; Accepted Date: January 04, 2013; Published Date: January 15, 2013

Citation: Rahimi J, Khosrowshahi A, Moradi MM, Mohamadi H, Abbasi H, et al. (2013) Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments. J Food Process Technol 4:219. doi: 10.4172/2157-7110.1000219

Copyright: © 2013 Rahimi J, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The effect of different brine concentrations, pH of brine, and type of the used acid in brine on chemistry, element content, aw (water activity), texture and microstructure of Iranian white cheese was studied. A batch of Iranian white cheese was produced, divided into 8 blocks, and immersed in 8 brine treatments i.e., L1(Cheese ripened at 16% brine concentration with pH equal to 5 and lactic acid for pH adjusting), L2 (Cheese ripened at 10% brine concentration with pH equal to 5 and lactic acid for pH adjusting), L3 (Cheese ripened at 10% brine concentration with pH equal to 4.3 and lactic acid for pH adjusting), L4 (Cheese ripened at 10% brine concentration with pH equal to 3.6 and lactic acid for pH adjusting), C1 (Cheese ripened at 16% brine concentration with pH equal to 5 and citric acid for pH adjusting, C2 (Cheese ripened at 10% brine concentration with pH equal to 5 and citric acid for pH adjusting), C3 (Cheese ripened at 10% brine concentration with pH equal to 4.3 and citric acid for pH adjusting), and C4 (Cheese ripened at 10% brine concentration with pH equal to 3.6 and citric acid for pH adjusting). Cheese samples were analyzed with respect to chemical characteristics, rheological parameters and microstructure. Increasing the brine concentration increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, and  storage modulus). pH and type of the used acid in brine had no significant effect on these parameters.

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