بررسي اثر دماهاي مختلف سالم سازي شير بر بهره وري ، خصوصيات فيزيكوشيميايي و ارزيابي حسي پنير سفيد ايراني

Effects of various pasteurization temperatures on productivity, physicochemical and organoleptic properties of Iranian white cheese

High temperature treatment of milk for cheese processing would inhibit or delay the enzymatic effect during milk coagulation .On the other hand due to denaturation of soluble proteins, the yield of product increases with elevating of pasteurization temperature. En this research, the effect of various pasteurization temperature (72 °C at 15 sec and 75, 80, 85 and 90 °C at 60 sec.) and addition of CaCE2 (0.05, 0.1 and 0.15 gll) on rennet clotting time (RCT), fat in dry matter (FDM), moisture in free fat cheese (MFFC) , yield ,dry matter (DM), weight loss and organoleptic properties of Eranian white cheese were evaluated ..The results statistically analyzed and showed that the optimum pasteurization temperature of raw milk for Eranian cheese processing regarding the keeping quality and high productivity of Eranian white cheese is 80 °C at 60 sec. with adding 0.1- 0.15g/1 CaCl2.