Journal of Food Processing & Technology

Jamshid Rahimi

Publications

• Research Article
  Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments
  Author(s): Jamshid Rahimi, Asghar Khosrowshahi, Mehdi Mohammad Moradi, Hamid Mohamadi, Habib Abbasi and Ashkan MadadlouJamshid Rahimi, Asghar Khosrowshahi, Mehdi Mohammad Moradi, Hamid Mohamadi, Habib Abbasi and Ashkan Madadlou
  
  The effect of different brine concentrations, pH of brine, and type of the used acid in brine on chemistry, element content, aw (water activity), texture and microstructure of Iranian white cheese was studied. A batch of Iranian white cheese was produced, divided into 8 blocks, and immersed in 8 brine treatments i.e., L1(Cheese ripened at 16% brine concentration with pH equal to 5 and lactic acid for pH adjusting), L2 (Cheese ripened at 10% brine concentration with pH equal to 5 and lactic acid for pH adjusting), L3 (Cheese ripened at 10% brine concentration with pH equal to 4.3 and lactic acid for pH adjusting), L4 (Cheese ripened at 10% brine concentration with pH equal to 3.6 and lactic acid for pH adjusting), C1 (Cheese ripened at 16% brine concentration with pH equal to 5 and citric acid for pH adjusting, C2 (Cheese ripened at 10% brine concentration with pH equal to 5.. View More»
  DOI: 10.4172/2157-7110.1000219

  Abstract PDF