اثر کشت‌های آغازگر سویه‌ مخلوط تجاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 17، شماره 6 - شماره پیاپی 72، بهمن و اسفند 1400، صفحه 166-153   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.70493.1050

نویسندگان

علی اکبر غلامحسین پور^{* 1}؛ مصطفی مظاهری طهرانی²؛ سید محمد علی رضوی³

¹گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران.

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

³گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

پنیر فتای فراپالایش پنیری است که عمدتاً از شیر گاو تولید شده و معمولاً به‌صورت تازه و یا پس از یک دوره کوتاه رسیدگی (60 روز) مصرف می‌گردد. در این پژوهش، اثر کشت‌های آغازگر تجاری (SafeIT 2، FRC-65 و R-704) و زمان رسیدگی (صفر تا 60 روز) بر ویژگی‌های شیمیایی (مواد جامد کل، چربی، پروتئین، خاکستر، نمک، اسیدیته، pH)، بیوشیمیایی (ازت محلول در 6/4 pH، اسید تری‌کلرواستیک و اسید فسفوتنگستیک، عدد اسیدی) و حسی (رنگ و ظاهر، آروما، بافت، طعم و پذیرش کلی) پنیر فتای فراپالایش آنالوگ بررسی گردید. بر اساس نتایج حاصله، نوع کشت آغازگر بر میزان pH، نمک، پروتئین و ازت محلول در 6/4 =pH نمونه‌های پنیر اثر معنی‌داری داشت (P≤ 0.05)، درحالی‌که سایر خواص شیمیایی تحت‌تأثیر معنی‌دار آن قرار نگرفت. اثر زمان رسیدگی نیز تنها بر میزان اسیدیته، pH، نمک، عدد اسیدی، پروتئین و محصولات پروتئولیز نمونه‌ها معنی‌دار بود. همچنین، کشت آغازگر و زمان رسیدگی بر خصوصیات حسی نمونه‌های پنیر، به‌جز رنگ و ظاهر، اثر معنی‌داری نداشتند، هرچند پنیرهای تولیدشده از کشت آغازگر SafeIT 2 در مقایسه با نمونه‌های تولیدشده از کشت‌های FRC-65  و R-704 امتیازات حسی بالاتری داشتند.

کلیدواژه‌ها

پنیر آنالوگ؛ باکتری‌های اسید لاکتیک؛ زمان رسیدگی؛ کشت آغازگر

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