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Study of Physico-chemical characteristics of traditional cheeses of Kurdi of north Khorasan, Siamazgi of Guilan and Aftar of Semnan | ||
| علوم و فنون دامپروری | ||
| Article 2, Volume 8, Issue 30, June 2019, Pages 13-22 PDF (772.09 K) | ||
| DOI: 10.22092/aasrj.2018.122069.1148 | ||
| Authors | ||
| Hamid Reza Mahdavi Adeli* 1; Rezvan Pourahmad2 | ||
| 1Assistant Prof. of ASRI | ||
| 2Assistant Prof. of Varamin University | ||
| Abstract | ||
| The aim of this study was to examine the physicochemical properties of three different types of traditional cheeses and optimizing their quality in order to increase production and consumption of these traditional dairy products countrywide. Samples were obtained from different parts of the country and were kept for 6 months at the same place for cheese ripening in environmental conditions. After the cheese ripening stage, samples were collected and transported under standard conditions to the Animal Science Research Institute’s Central lab.in Karaj-Iran. The result of physicochemical analysis showed that the highest pH, soluble nitrogen and fat belonged to Aftar cheese, the highest dry mater, protein, ash and salt were found in Siamazgi cheese and the highest acidity and non-soluble nitrogen observed in Kurdish traditional cheese. This experimental design was carried out in a completely randomized design with three treatments in three replications. This experimental design was carried out in a completely randomized design with three treatments in three replications. Data was analyzed with SAS (3.1) using Duncan test to compare means (P<0/05). Key word: Traditional cheeses, native Khikki cheeses, physiochemical properties. | ||
| Keywords | ||
| Key word: Traditional cheeses; native Khikki cheeses; physiochemical properties | ||
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