Volume 11, Issue 2 (2009)
JAST 2009, 11(2): 181-190 |
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Mohammadi H, Alizadeh M, Bari M R, Khosrowshahi A, Tajik H. Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese. JAST 2009; 11 (2) :181-190
URL: http://jast.modares.ac.ir/article-23-4805-en.html
URL: http://jast.modares.ac.ir/article-23-4805-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic
Republic of Iran.
2- m.alizadeh@mail.urmia.ac.ir
3- Faculty of Veterinary Medicine, University of Urmia, Urmia, Islamic Republic of Iran.
2- m.alizadeh@mail.urmia.ac.ir
3- Faculty of Veterinary Medicine, University of Urmia, Urmia, Islamic Republic of Iran.
Abstract: (5786 Views)
A model capable of predicting the minimum content of Aflatoxin M1 (AFM1) in Iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. Renneting temperature, cut size, stirring time, press time, curd size and saturated brine pH were all regarded as process variables. Three-dimensional response surface and contour plots were drawn. The minimum content of AFM1 (116.9 ng kg -1 dry matter) was predicted when the processing variables were: Ren-neting temperature= 40°C, Cut size= 0.5 cm, Stirring time= 10 minutes, Press time= 20 minutes, Curd size= 64 cm3, Saturated brine pH= 4.6. These values predicted for opti-mum process conditions were in good agreement with experimental data.
Subject:
Food Science and Technology
Received: 2010/01/25 | Accepted: 2010/01/25 | Published: 2010/01/25
Received: 2010/01/25 | Accepted: 2010/01/25 | Published: 2010/01/25
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