Modelling of Iranian UF White Brined Cheese Proteolysis and Lipolysis at Different Temperatures

Ripening is considered as the most important biochemical event in the cheese technology. Presence of whey proteins in UF-cheese leads to such abnormal behaviors and characteristics as slow ripening, weak flavor, and soft and undesirable texture. Since temperature and time are the most important environmental factors in cheese ripening, the aim of the present study was chosen to investigate the effects of these factors on the improvement of Iranian UF- cheese ripening and on the use of a modeling technique for prediction of quantitative and qualitative changes as a function of these factors in ripening. Samples were incubated at 5, 10, 15 and 20˚C temperatures for 1, 3, 6 and 9 weeks and analyzed at the end of each period. (pH4/6-SN/TN, NPN/TN, NPN/SN) and (ADV) were made use of as indexes for proteolysis and lipolysis, respectively. Data were analyzed through SAS and modeled by MatLab and as well by Excel. Zero order, first order as well as Weibull kinetic Eq. and also arrhenius Eq. were made use of to model the data while correspondence of each model with laboratory data being reported. Increase in the temperature led to increase in proteolysis and lipolysis indexes. Q10 of pH4/6-SN /TN, NPN/TN, and ADV were recorded as 1.403011, 4.724578 and 1.426353, respectively.