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Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening

The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water‐soluble nitrogen/TN increased during this period. Storage and loss moduli increased, while loss tangent decreased; as a result, the elasticity characteristics were greater than the viscous characteristics of the samples. Microstructure images showed that the size of pores and casein network density increased significantly during ripening and, after 90 days, the structure of many pores became very similar to each other.

Authors:   Asieh Hasanzadeh, Zeynab Raftani Amiri, Mehrnaz Aminifar
Journal:   International Journal of Dairy Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/1471-0307.12434
Publication date:   17-Jul-2017
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