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Feta cheese texture: the effect of caprine and ovine milk concentration
Author(s) -
Tsigkros D,
Folland E,
Moate R,
Brennan C S
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00112.x
Subject(s) - food science , significant difference , texture (cosmology) , moisture , chemistry , materials science , mathematics , composite material , statistics , artificial intelligence , computer science , image (mathematics)
Feta cheese was produced commercially with different caprine to ovine milk ratios. Milk fat concentrations, moisture and salt contents were similar for all the batches. However, the hardness and adhesive characteristics of the cheeses differed in relation to the milk ratio. The hardness of the cheese appeared to be correlated to increased goat milk content. Cryo‐scanning electron microscopy (cryo‐SEM) of the cheese samples showed that feta cheese with a higher proportion of caprine milk had a more compact and less porous appearance than feta produced from purely ovine milk. This difference in cheese structure helps to explain the difference in hardness between the samples.