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

Document Type : Research Paper

Authors

Isfahan University of Technology

Abstract

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.

Keywords

Main Subjects


Afshar, S. (2004). Study of effects of somatic cells on
physical and chemical properties and efficiency
of traditional and UF cheese. M. Sc. thesis,
Tabriz University, Iran. (In Farsi)
Alborzi, S. (2001). Study of affective factors in
enhancing the hygiene quality of UF cheese with
an emphasis on fungal contamination prevention.
M. Sc. Thesis, Shiraz University, Iran. (In Farsi)
Alizadeh, M., Hamedi, M. & Khosroshahi, A. (2006).
Modeling of proteolysis and lipolysis in Iranian
white brine cheese. Food Chemistry, 97, 294-301.
Bech, A. M. (1993). Characterizing ripening in UFCheese.
International Dairy Journal, 3, 329-342.
Berg, L. (2008). Texture of food gels explained by
combining structure and large deformation
properties. Ph. D. dissertation, Wageningen
University, Wageningen.
Boudhrioua, N., Bionazzi, C. & Daudin, J. D. (2003).
Estimation of moisture diffusivity in gelatinstarch
gels using time-dependent concentrationdistance
curves at constant temperature. Food
Chemistry, 82, 139-149.
Chalkesh Amiri, M. (1996). Fundamentals of heat
transfer. Isfahan: Isfahan University of
Technology Publications (In Farsi)
Dalvi, M. (2007). Heat transfer modeling in UF
cheese. M. Sc. thesis, Isfahan University of
Technology, Iran. (In Farsi)
Folkertsma, B., Fox, P. F. & McSweeney, P. L. H.
(1996). Accelerated ripening of Cheddar cheese
at elevated temperatures. International Dairy
Journal, 6(11-12), 1117-1134.
Geurts, T. J., Walstra, P. & Mulder, H. (1974).
Transport of salt and water during salting of
cheese. 1. Analysis of the process involved.
Netherlands Milk and Dairy Journal, 28, 102-
129.
Guinee, T. P. & Fox, P. F. (1983). Sodium chloride and
moisture changes in Ramano-type cheese during
salting. Journal of Dairy Research, 50, 511-518.
Guinee, T. P. & Fox, P. F. (1987). Cheese: chemistry,
physics and microbiology. Elsevier Application
Science, 1, 251-297.
Hesari, J., Ehsani, M.R., Kosroshahi, A & McSweeney,
P. L. H. (2006). Contribution of rennet and starter
to proteolysis in Iranian UF white cheese. Lait,
86, 291-302.
Incropera, F. P. & DeWitt, D. P. (1996) Introduction to
heat transfer (3rd ed.), New York: John Wiley &
Sons
Irudayaraj, J. (2002) Food processing operation
modeling, New York: Marcel Dekker
Karami, M., Ehsani, M. R., mousavi, S. M., Rezaei, K.
& Safari, M. (2009). Changes in the rheological
properties of Iranian UF-Feta cheese during
ripening. Food Chemistry, 112, 539-544
Kuchroo, C. N. & Fox, P. F. (1982). Soluble nitrogen
in Cheddar cheese: comparison of extraction
procedures. Milchwissenschaft, 37, 331-335.
Luna, J. A. & Bressan, J. A. (1987). Mass transfer
during ripening of Cuartiolo Argentino cheese.
Journal of Food Science, 52(2), 308-311.
Luna, J. A. & Chavez, M. S. (1992). Mathematical
model for water diffusion during brining of hard
and semi-hard cheese. Journal of Food Science,
57(1), 55-58.
Meilgaard, M., Civille, G. V. & Thomas, C. B. (2007).
Sensory evaluation techniques (3rd ed.). New
York: CRC Press/Taylor & Francis
Messens, W., Dewettinck, K., Van Camp, J. &
Huyghebaert, A. (1999). Transport of sodium
chloride and water in Gouda cheese as affected
by high-pressure brining. International Dairy
Journal, 9, 569-576.
Mortazavi, A., Qods Rouhani, M. & jouyandeh. H.
(1995) Milk and dairy products technology.
Mashhad: Ferdousi University Publications (In
Farsi)
Mulet, A. (1994) Drying modelling and water
diffusivity in carrots and potatoes. In P. Fito, A.
Mulet, & B. McKenna (Eds.), Water in foods.
London: Elsevier Application Science.
Nunez, M., Garcia-Aser, C., Rodriguez-Marin, M. A.,
Medina, M. & Gaya, P.(1986). The effect of
ripening and cooking temperatures on proteolysis
and lipolysis in Manchego cheese. Food
Chemistry, 21, 115-123.
Ozisik, M. N. (1994) Finite differences methods in heat
transfer. London: CRC press
Pajonk, A., Saurel, R. & Andrieu, G. (2003a).
Experimental study and modeling of effective
NaCl diffusion coefficient value during
Emmental cheese brining. Journal of Food
Engineering, 60(3), 307-313.
Pajonk, A., Saurel, R., Blanc, D., Laurent, P. &
Andrieu, J. (2003b). Heat transfer study and
modeling during Emmental ripening. Journal of
Food Engineering, 57, 249-255.
Rahmani, K. (2007) Simulating of mass transfer (salt
and water) during salting of UF cheese. M. Sc.
thesis, Tabriz University, Iran. (In Farsi)
Sihufe, G. A., Zorrilla, S. E. & Rubiolo, A. C. (2005).
Kinetics of proteolysis of -casein during
ripening of Fynbo cheese salted with NaCl or
NaCl/KCl and ripened at different temperatures.
Journal of Food Science, 68(1), 117-123.
Simal, S., Sanchez, E. S., Bon, J., Femenia, A. &
Rossello, C. (2001). Water and salt diffusion
during cheese ripening: effect of external and
internal resistances to mass transfer. Journal of
Food Engineering, 48, 269-275.
Tijskens, L.M.M., Schijvens, E.P.H.M. & Biekman,
E.S.A. (2001) Modelling the change in colour of
broccoli and green beans during blanching.
Innovative Food Science and Emerging
Technologies, 2, 303–313.
Toledo, R. T. (1991) Fundamentals of food process
engineering (2nd ed.). New York: Van Nostrand,
Reinhold
Turhan, M. & Kakalentunc, G. (1992). Modelling of
salt transfer in White cheese during cheese
brining. Journal of Food Science, 57(5), 1082-
1085.
Zorrilla, S. E. & Rubiolo, A. C. (1994). Fynbo cheese,
NaCl and KCl changes during ripening. Journal
of Food Science, 59(5), 972-975.