摘要：In this study, effects of different heat-treatments on some characteristics of curd and whey which produced by White-Pickled cheese process was investigated. By this aim, cow milk was derived to found parts of 75, 73, 72 and 70l respectively for Control (raw milk) (K), 68 oC/10 min (A), 75 oC/5 min (B) and 85 oC/5 min (C) this is necessary for dimension (9x8.5x7)±0.3 cm) of cud. First part (K) didn’t pasteurized but A, B and C pasteurized by 68 oC/10 min. 75 oC/5 min. and 85 oC/5 min. respectively. All parts processed to White-Pickled Cheese after 0.02% CaCl2 added to heat treated milks and inoculated by D.V.S. (Dri-Vat Set) starter culture which’s commercial number is R-703 raw milk, curd and whey determined. Furthermore, yeast and mould, total bacteria and coliform group microorganisms counted. In addition to this, water soluble nitrogen and penetrometer value of curd determined. All heat-treatment caused statistical difference on pH-values, amount of total dry matter, count of yeast and mould, total bacteria and coliform group microorganisms of cud and whey. Furthermore, heat-treatment effected penetrometer values (firmness of cud) titration acidity, non-protein nitrogen and water soluble nitrogen of curd. But its established that these heat-treatments effected neither amount of milk fat and total nitrogen of curd non-titration acidity, total nitrogen and non-protein nitrogen of whey. As a result 75 oC/5 min. pasteurisation norms is preferable for White Pickled Cheese production.
