Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and orga...

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Published in:International journal of dairy technology Vol. 65; no. 1; pp. 64 - 70
Main Authors: SHAHAB LAVASANI, ALI REZA, EHSANI, MOHAMMAD REZA, MIRDAMADI, SAEED, EBRAHIM ZADEH MOUSAVI, MOHAMMAD ALI
Format: Journal Article
Language:English
Published: Oxford, UK Blackwell Publishing Ltd 01-02-2012
Blackwell
Subjects:
Assessments
Biochemistry
Biological and medical sciences
Cheese
Cheese ripening
cheeses
Drying
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Lighvan cheese
Lipolysis
Milk and cheese industries. Ice creams
Nitrogen
nitrogen content
Oils & fats
Physicochemical properties
Proteolysis
Ripening
salt content
Salt water
sensory properties
storage time
Studies
Cheese ripening
Lighvan cheese
Proteolysis
Organoleptic properties
Dairy industry
Dairy product
Cheese
Lipolysis
Physicochemical properties
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Summary:Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA‐SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90‐day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties.
Bibliography:http://dx.doi.org/10.1111/j.1471-0307.2011.00724.x
ark:/67375/WNG-4HZK5G7T-P
ArticleID:IDT724
istex:76489164E87CB3720A7648CFE75660A6DDB9C06E
This article has been extracted from Ali Reza Shahab Lavasani’s PhD dissertation.
ObjectType-Article-2
SourceType-Scholarly Journals-1
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ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2011.00724.x