Abstract: Lighvan cheese is basically made from sheep milk in
the area of Sahand mountainside which is located in the North West
of Iran. The main objective of this study was to investigate the effect
of enterococci isolated from traditional Lighvan cheese on the quality
of Iranian UF white during ripening. The experimental design was
split plot based on randomized complete blocks, main plots were four
types of starters and subplots were different ripening durations.
Addition of Enterococcus spp. did not significantly (P
Abstract: Fruit drying is a well known process mostly used for
preservation of fruits. Osmotic dehydration of apricot slices were
carried out in three different salt-sucrose concentrations and four
different temperatures. Also three different weight ratios of solution
to sample were conducted to one set of experiments. The dehydration
curves were constructed using Peleg-s model. Increasing the solution
volume increased the mass transfer rate and hence the solid gain
increased rapidly. Increasing the volume of osmotic media caused an
increase in overall mass transfer but a 'solution to sample' ratio of 5:1
gave the best product quality. The best temperature and concentration
that had a high water loss to solid gain ratio and an acceptable taste
were 40°C and 5%, respectively.