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Role of salt in I ranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening
Author(s) -
Farahnaky Asgar,
Mousavi Sayed Hossein,
Nasiri Mahshid
Publication year - 2013
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 - 10.1111/1471-0307.12051
Subject(s) - ripening , food science , chemistry , cheese ripening , whey protein , salt (chemistry) , response surface methodology , texture (cosmology) , chromatography , artificial intelligence , computer science , image (mathematics)
The effect of NaCl (0–4%) on the ripening of Iranian ultrafiltered (UF)‐Feta cheese was assessed over 120 days of ripening at 4 °C. Whey percentage, whey salt, whey pH , cheese pH and textural properties of hardness and cohesiveness were monitored, and experimental modelling performed using response surface methodology. Texture, pH and whey percentage were significantly affected by NaCl and ripening. The maximum whey of 22% was recorded at the end of ripening period. Texture of this cheese becomes harder during ripening confirming cheese pH and whey percentage being the major determining factors. Cheese samples were more elastic than viscous with cohesiveness values of 0.6–0.9.