Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting

Document Type : Research Paper


Isfahan University of Technology


Ripening is one of the most important stages in production of cheese. In this research to comprehensive study of UF cheese ripening as the major industrial cheese that is produced in Iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. Thus, at first, lipolysis, proteolysis, texture and sensory properties indexes of cheese samples were measured, and the appropriate kinetic model to describe changes in these indexes was determined. Then using the heat transfer model and the relationships that obtained between the acid value with flavor, texture with NPN, and taste with general acceptance, a comprehensive mathematical model was developed to describe the non-aligned movement of salt and water using Fick second law, heat transfer using the Fourier second law and changes in quality characteristics as a function of internal and external factors in UF cheese during ripening and salting with MATLAB software. Then Lipolysis, proteolysis, texture and sensory properties indexes and salt, moisture and temperature profiles were predicted. Comparison of the experimental and predicted data showed a high correlation between the values that predicted by the model and experimental values.


Main Subjects

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