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Manufacture of a feta cheese using skim milk retentate powder
Author(s) -
BLOCK JAN DE,
VILLE WILLY DE,
PETIT LUC
Publication year - 1996
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/j.1471-0307.1996.tb02486.x
Subject(s) - skimmed milk , food science , lipolysis , farmer cheese , whole milk , milk fat , rheology , cheesemaking , toned milk , chemistry , milk products , materials science , biochemistry , composite material , adipose tissue , linseed oil
Feta cheese was manufactured by addition of skim milk retentate powder to the cheese milk. In comparison with the reference cheese 40% of the initial milk was substituted on protein base by the powder. This substitution had little or no effect on proteolysis, lipolysis and the rheological properties of the cheese. Also sensory evaluation demonstrated that the experimental cheese was of the same quality as the reference cheese. Protein substitution proved to have some important advantages, such as a better yield and more economical cheese production. Furthermore, the skim milk retentate powder seems to have fat replacing properties.