عنوان مقاله [English]
Increasing the shelf life of natural cheese and finding suitable replacements for natural cheeses that are not salable in the market are main objects of production of processed cheese. In this paper the effect of Vegetable oil in different temperature and time of cooking process on chemical (iodine value; soapy value and peroxide value) and Physical (lightness changes) properties was evaluated. Response surface methodology was used to investigate the influence of vegetable oil, cooking temperature and time on iodine value; soapy value, peroxide value and lightness of processed analogue cheese on base of UF- feta Iranian cheese with slowing cooling method. Iodine and soapy value influenced with vegetable oil (p<0.0001), with increase in vegetable oil, iodine value increased but soapy value decreased. Cooking time (p<0.05) and vegetable oil content (p<0.0001) effected on peroxide value; so that peroxide value increased by increasing the vegetable oil and cooking time. In this study, the effects of three factors, temperature, time and vegetable oil were significant on lightness of processed cheese. Iodine value and soapy value influenced by vegetable oil. Furthermore, peroxide value was increased by increasing vegetable oil content and cooking time. However lightness was decreased by increasing vegetable oil content, temperature and cooking time. Giving the result, type and content of vegetable oil, temperature and cooking time were affected on physicochemical property of processed cheese.
موسسه استاندارد و تحقیقات صنعتی ایران، اندازهگیری عدد یدی به روش هانوس در روغنها و چربیهای خوراکی، شماره استاندارد 4886، )1371(.
موسسه استاندارد و تحقیقات صنعتی ایران، روﻏﻦ ﻫﺎ و ﭼﺮﺑﻲﻫﺎی ﮔﻴﺎﻫﻲ و ﺣﻴﻮاﻧﻲاﻧﺪازه ﮔﻴﺮی ﻋﺪد ﺻﺎﺑﻮﻧﻲ- روش آزﻣﻮن، شماره استاندارد 10501، (1371).
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