information on the thermophysical properties of the iranian ultrafiltrated (uf) white cheese is very limited. in this research, those thermal properties determined experimentally were thermal conductivity, specific heat, density and water activity. the thermal conductivity and specific heat of iranian ultrafiltrated white cheese (iufwc) ranged from 0.447 to 0.480 w m-1 °c-1 and from 3.871 to 4....

saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...

in this study, prodused wheyless cheese was a kind of feta cheese that was considered as a substitution for uf cheese. in this method, by mixing whey protein concentrate (wpc) or milk protein concentrate (mpc) in cream, similar to retentate, which is used in ultrafiltration cheese, was obtained. then, the process was followed similar to production of uf cheese. two experimental samples with the...

ripening is one of the most important stages in production of cheese. in this research to comprehensive study of uf cheese ripening as the major industrial cheese that is produced in iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. thus, at first, lipolysis, proteolysis, texture a...

BACKGROUND Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic co...

ripening is considered as the most important biochemical event in the cheese technology. presence of whey proteins in uf-cheese leads to such abnormal behaviors and characteristics as slow ripening, weak flavor, and soft and undesirable texture. since temperature and time are the most important environmental factors in cheese ripening, the aim of the present study was chosen to investigate the ...

Our objective was to determine if annatto color or bleaching had any influence on ultrafiltration (UF) flux during production of 80% whey protein concentrate (WPC) or 80% serum protein concentrate (SPC). Cheddar cheese whey (18 vats using 900 kg of whole milk each) and microfiltration (MF) permeate of skim milk (18 processing runs using 1000 kg of skim milk each) were produced. The 18 runs were...

ABSTRACTOne of the most important criteria in any type cheese is its flavor and texture, which consequently affect quality, consumer choice acceptance. The ultra-filtrated (UF) white soft one very popular types Mediterranean region. This has some properties that do not meet preferences because lack also texture spreadable. So this study aimed to improve quality enhancing theflavor UF-white by i...

The aim of this study was to consider the presence of sodium benzoate and potassium sorbate preservatives in 40 samples of UF cheese, 45 samples of yogurt, and 45 samples of Doogh (The Iranian traditional dairy drink) by high-performance liquid chromatography (HPLC). All of the samples were collected from 14 different brands producing in dairy factories in Hamedan province in North West of Iran...

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and gre...