بررسی ارتباط میان ریزساختار و ویژگیهای تکنولوژیکی ماست تولید شده از شیر گاو و گاومیش در طول نگهداری

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی واحد علوم دارویی

2 پژوهشکده غذایی و کشاورزی، پژوهشگاه استاندارد

3 دانشگاه آزاد اسلامی واحد صفا دشت

چکیده

استفاده از شیرهای مختلف با ویژگی‍های متفاوت سبب بروز تغییر در ویژگی‍های فراورده‍های لبنی می شود. در این پژوهش برای تهیه ماست از شیر گاو و گاومیش استفاده شد و سپس خصوصیات شیمیایی، عکس‍برداری نیروی اتمی، سختی بافت و آب‍اندازی طی روزهای 1، 15 و 30 بعد از تولید و نگه‍داری در دمای  OC4 بررسی گردید. تصاویر میکروسکوپی به دست آمده از سطح نمونه‍های ماست در پانزدهمین روز بعد از تولید نشان داد که ماست تولید شده از شیر گاو دارای سطحی با قله‍ها و برجستگی‍های بلندتر نسبت به نمونه ماست تولید شده از شیر گاومیش می‍باشد. همچنین نتایج این پژوهش نشان داد که ویژگی‍های تکنولوژیک، درصد آب‍اندازی و بافت ماست تحت تاثیر ریزساختار آن می‍باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The study on relationship between microstructure and technological properties of yoghurt produced from different types of milk during storage

نویسندگان [English]

  • Soraya Hasani Zaferani 1
  • Mehrnaz Aminifar 2
  • Maryam Moslehi shad 3
1 Islamic Azad University, Pharmacology branch, Tehran
2 Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj
3 Islamic Azad University, Safadasht branch, Tehran
چکیده [English]

Using different milks with different characteristics resulted to the change in characteristics of the final dairy product. . In this study, yogurt samples were produced from cow and buffalo milk and their characteristics include chemical properties, syneresis, texture, rheological behavior and photography of atomic force microscope at 1, 15 and 30 days after storage. The microscopic images obtained from surface of three types of yogurt at fifteenth days of storage time showed that the number and the height of peaks in bovine yoghurt surface were higher than buffalo yoghurt. Our results also showed that the technological properties, percentage of synersis and texture of yoghurt were affected by its microstructure.

کلیدواژه‌ها [English]

  • yogurt
  • Buffalo
  • syneresis
  • Texture
  • Microstructure
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