The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 14, Issue 3 - Serial Number 51, July and August 2018, Pages 41-51   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v14i3.66004

Authors

Mahdi Hosseini Bahri¹; Reza Esmaeilzadeh kenari^{* 2}

¹Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran- Greenhouse Cultivation Research Department, Tehran Agricultural and Natural Resources Research and Education Center, AREEO,Varamin, Iran.

²Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

Abstract

In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) and bath treatment (frequency 37 kHz), respectively, at temperatures of 40, 50 and 60°C in two stages (raw cow milk and cheese matrix). The results showed that applying ultrasound treatment significantly (P

Keywords

ultrasound bath and probe; yield; Quality characteristics; texture characteristics; Cheese

References

Alarcon-Rojo, A., Janacua, H., Rodriguez, J., Paniwnyk, L., Mason, T. (2015). Power ultrasound in meat processing. Meat science, 107, 86-93.

Benedito, J., Carcel, J., Sanjuan, N., Mulet, A. (2000). Use of ultrasound to assess Cheddar cheese characteristics. Ultrasonics, 38, 727-730.

Bermúdez‐Aguirre, D., Mawson, R., Barbosa‐Canovas, G. (2008). Microstructure of fat globules in whole milk after thermosonication treatment. Journal of Food Science, 73, E325-E332.

Britz, T. Robinson, R. K. (2008). Advanced Dairy Science and Technology, Wiley.

Cameron, M., Mcmaster, L. D., Britz, T. J. (2009). Impact of ultrasound on dairy spoilage microbes and milk components. Dairy Science and Technology, 89, 83-98.

Chandrapala, J., Martin, G. J. O., Zisu, B., Kentish, S. E., Ashokkumar, M. (2012). The effect of ultrasound on casein micelle integrity. Journal of Dairy Science, 95, 6882-6890.

Chemat, F., Khan, M. K. (2011). Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics sonochemistry, 18, 813-835.

Hennelly, P., Dunne, P., O’sullivan, M., O’riordan, E. (2006). Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of food engineering, 75, 388-395.

Marchesini, G., Balzan, S., Montemurro, F., Fasolato, L., Andrighetto, I., Segato, S., Novelli, E. (2012). Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk. Innovative Food Science & Emerging Technologies, 16, 391-397.

Meyer, S., Berrut, S., Goodenough, T., Rajendram, V., Pinfield, V. & Povey, M. (2006). A comparative study of ultrasound and laser light diffraction techniques for particle size determination in dairy beverages. Measurement Science and Technology, 17, 289.

O'callaghan, D. Guinee, T. (2004). Rheology and texture of cheese. Cheese: Chemistry, physics and microbiology, 1, 511-540.

Pastorino, A., Hansen, C., Mcmahon, D. J. (2003). Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese. Journal of dairy science, 86, 2751-2760.

Piyasena, P., Mohareb, E., Mckellar, R. (2003). Inactivation of microbes using ultrasound: a review. International journal of food microbiology, 87, 207-216.

Villamiel, M., De Jong, P. (2000). Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry, 48, 472-478.

Villamiel, M., Van hamersveld, E., De Jong, P. (1999). Effect of ultrasound processing on the quality of dairy products. Milchwissenschaft, 54, 69-73.

Walstra, P., Walstra, P., Wouters, J. T. M., Geurts, T. J. (2005). Dairy Science and Technology, Second Edition, CRC Press.