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首页> 外文期刊>American journal of applied sciences >The Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi Cheese | Science Publications
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The Effect of adjusting PH on Stretchability and Meltability to White Brined Nabulsi Cheese | Science Publications

机译：调节PH对白色盐渍纳布西干酪拉伸性和熔融性的影响|科学出版物

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> Problem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year) without cooling, since it is preserved in concentrated brine (up to 25%). Approach: This work was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by adjusting pH to the original brine that may specifically act on cross linking bonds of casein. A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheeses proved its validity and reliability to measurement stretchability up to 80cm. Detailed treatments revealed the success of the proposed assumption in inducing meltability and stretchability to cheese processed and preserved according to the traditional methods. Results: The following results were obtained: It is possible to imply a low but acceptable level of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by adding calculated amount of citric acid considering the buffering capacity of the cheese and storing it for few weeks to reach equilibrium. Conclusion: Conformational experiments proved the applicability of the new method on commercial Nabulsi cheese samples. Sensory evaluation revealed the superiority of pH adjusting treatment specifically at pH 5.4 and 5.8 as well as commercial Mashmouleh cheese that has high meltability and stretchability when used in Kunafa making.
机译： > 问题陈述：煮沸的白色盐水（Nabulsi奶酪）是约旦消费最多的食物;这种奶酪应显示出可融化性和高拉伸性，以适合生产高品质的库纳法和其他当地流行的甜点和糕点。Nabulsi奶酪最显着的特点是无需冷却即可长期保存（超过一年），因为保留在浓盐水中（最多25％）。 方法：这项工作基于这样一个假设，即通过将pH值调节至可能专门作用于酪蛋白交联键的原始盐水，可以暗示奶酪的融化性和可拉伸性。设计并建造了一种新的测量实际拉伸性的设备。在不同的奶酪上进行的测量证明了其对高达80cm的可拉伸性的有效性和可靠性。详细的处理表明，所提出的假设成功地诱导了根据传统方法加工和保存的奶酪的融化性和可拉伸性。 结果：获得以下结果：通过添加计算量的柠檬酸（考虑到以下因素），将pH值调节在5.4-5.8范围内，可能暗示了较低但可接受的拉伸性和熔融性。奶酪的缓冲能力，并储存数周以达到平衡。 结论：构象实验证明了该新方法在商业化的Nabulsi奶酪样品上的适用性。感官评估显示，特别是在pH 5.4和5.8时，pH调节处理以及在Kunafa生产中使用时具有高熔融性和可拉伸性的商业化Mashmouleh干酪的优越性。

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