Organoleptic Characteristics of Whey Treated by Cation Exchange Resin
عنوان مقاله: Organoleptic Characteristics of Whey Treated by Cation
Exchange Resin
شناسه ملی مقاله: JR_JASTMO-3-2_006
منتشر شده در در سال 1380
شناسه ملی مقاله: JR_JASTMO-3-2_006
منتشر شده در در سال 1380
مشخصات نویسندگان مقاله:
M. Safari - Institute of Aboureyhan, University of Tehran. P.O.Box: ۴۱۱۷. Tehran, Islamic Republic of Iran.
R. Shahnazari - Institute of Aboureyhan, University of Tehran. P.O.Box: ۴۱۱۷. Tehran, Islamic Republic of Iran.
خلاصه مقاله:
M. Safari - Institute of Aboureyhan, University of Tehran. P.O.Box: ۴۱۱۷. Tehran, Islamic Republic of Iran.
R. Shahnazari - Institute of Aboureyhan, University of Tehran. P.O.Box: ۴۱۱۷. Tehran, Islamic Republic of Iran.
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 ۲۰. The use of a strong-acid cation exchange resin resulted in
the removal of ۲۸% of the calcium and ۴۵% 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 ۱۹.۷ for the first element of whey passed
through cation exchange resin.
کلمات کلیدی: Whey, Cation exchange, Resin, Taste, Flavor
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1816167/