Volume 3, Issue 2 (2001)
JAST 2001, 3(2): 113-119 |
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Safari M, Shahnazari R. Organoleptic Characteristics of Whey Treated by Cation
Exchange Resin. JAST 2001; 3 (2) :113-119
URL: http://jast.modares.ac.ir/article-23-682-en.html
URL: http://jast.modares.ac.ir/article-23-682-en.html
1- Institute of Aboureyhan, University of Tehran. P.O.Box: 4117. Tehran, Islamic Republic of Iran.
Abstract: (5804 Views)
A single column cation exchanger resin was used to eliminate cations from renet cheese
whey, with particular reference to the improvement of taste and flavor. Ten panelists
were convened to assess the contribution of the mineral components to the salty taste of
whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of
untreated whey were arbitrarily assigned a score of zero and the best treated whey in
terms of quality, a score of 20. The use of a strong-acid cation exchange resin resulted in
the removal of 28% of the calcium and 45% of the magnesium from treated whey with a
concomitant increase in the concentration of sodium. The average score of treated whey
increased from zero, for untreated whey, to 19.7 for the first element of whey passed
through cation exchange resin.
Subject:
Food Science and Technology
Received: 2010/05/16 | Accepted: 2010/05/16 | Published: 2010/05/16
Received: 2010/05/16 | Accepted: 2010/05/16 | Published: 2010/05/16
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