Title : ( Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology )
Authors: Farzad Farbod , Ahmad Kalbasi , Sohrab Moini , Zahra Emam-Djomeh , Hadi Razavi , Sayed Ali Mortazavi ,
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Abstract
This study optimized the production formulation for fortifying Iranian UF-feta cheese with fish oil. The effects of the formulation parameters of cheese fat (8, 12, 16%), fish oil (0.4, 0.8, 1.2%), whey protein concentrate (0.54, 1.08, 1.62%), cumin (0, 0.25, 0.5%) and storage time (0, 30 and 60 days) on the pH, nonfat milk solids, acidity, fat, protein, texture hardness, peroxide value and sensory properties were determined using response surface methodology. The optimum conditions were determined to be 8% cheese fat, 0.4% fish oil, 0.72% whey protein concentrate, 0.5% cumin and 30 days of storage time.
Keywords
, Optimization of Operational Parameters to Fortify Iranian UF, Feta Cheese with Fish Oil Using Response Surface Methodology
@article{paperid:1038114,
author = {Farzad Farbod and Ahmad Kalbasi and Sohrab Moini and Zahra Emam-Djomeh and Hadi Razavi and Mortazavi, Sayed Ali},
title = {Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology},
journal = {Journal of Food Processing and Preservation},
year = {2013},
volume = {11},
number = {2},
month = {June},
issn = {0145-8892},
pages = {1--13},
numpages = {12},
keywords = {Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology},
}
%0 Journal Article
%T Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology
%A Farzad Farbod
%A Ahmad Kalbasi
%A Sohrab Moini
%A Zahra Emam-Djomeh
%A Hadi Razavi
%A Mortazavi, Sayed Ali
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2013
