مجلة القادسیة للعلوم الزراعیة

دراسة مقارنة لبعض خصائص جبن مصل اللبن الناتج عن التخثر الحمضی الحراری

نوع المقالة : بحث

المؤلفون

ره هیله قادر 1
ئاشنا عبدالقادر 2
نوال سیبو 3

1 Department of Food technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq

2 قسم الصناعات الغذائیة ، کلیة علوم الهندسة الزراعیة ، جامعة صلاح الدین - أربیل ، إقلیم کوردستان ، العراق

3 قسم صناعات الغذائیة ، کلیة علوم الهندسة الزراعیة ، جامعة صلاح الدین - أربیل ، إقلیم کوردستان ، العراق

https://doi.org/10.33794/qjas.2023.137549.1115
الملخص
فی الدراسة الحالیة تم استخدام مصل اللبن الحلو الذی تم الحصول علیه من الجبن الطری الأبیض لتصنیع جبن الریکوتا باستخدام المعالجة الحراریة بالحمض و جبنة ریکوتا الذی یتم تصنیعه بالتسخین بدون إضافة حمض. تم تحلیل عینات الجبن لبعض التحالیل الفیزیائیة والکیمیائیة (الرطوبة ، المواد الصلبة الکلیة ، الأس الهیدروجینی ، البروتین ، المحصول والصلابة) والخصائص الحسیة بما فی ذلک (المظهر ، القوام ، النکهة ، اللون ، والقبول العام) خلال 7 أیام من التخزین عند 4 ± 1 درجة مئویة. وجد أن المحتوى الرطوبی لجبن الریکوتا کان 76.50٪ وهو أقل من جبنة ریکوتا مصنع حراریا 79.266٪ ، وکان إجمالی المواد الصلبة لریکوتا مصنع حراریا 17.733٪ ، بینما بالنسبة لجبن الریکوتا کان 21.50٪. تتمیز جبنة الریکوتا بقیم pH أقل من 5.48 وحموضة أعلى ، وتحتوی على البروتین والمحصول والصلابة 0.103٪ و 14.2٪ و 8.7٪ و 6 جرام مقارنة بجبن الریکوتا مصنع حراریا والتی کانت 6.40 و 0.054٪ و 12.26٪ و 6.49٪ و 3.66 جرام. على التوالی فی الیوم الأول من التخزین البارد. لوحظ أنه مع إطالة وقت التخزین ، کانت هناک زیادة فی قیم بعض الخصائص ، بما فی ذلک النسبة المئویة للمواد الصلبة الکلیة والحموضة والصلابة ، بینما کان هناک انخفاض فی قیم الأس الهیدروجینی والرطوبة ونسبة البروتین. تحصل جبنة الریکوتا على أعلى الدرجات من قبل أعضاء اللجنة الحسیة من حیث الملمس والمظهر وعلى عکس النکهات واللون مقارنة بریکوتا مصنع حراریا. انخفضت هذه الدرجات بشکل طفیف خلال فترة التخزین.

الكلمات الرئيسة

جبن الریکوتامصنع من الحامض و الحرارة
جبن الریکوتامصنع من الحرارة
مصل الجبن
الجبن الطری
مصل اللبن
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مجلة القادسیة للعلوم الزراعیة
السنة 13، العدد 1
كانون الثاني / يناير 0
الصفحة 103-112

  • تاريخ الاستلام 28 كانون الأوّل / ديسمبر 2022
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