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Optimization of Operational Parameters to Fortify I ranian UF ‐Feta Cheese with Fish Oil Using Response Surface Methodology
Author(s) -
Farbod Farzad,
Kalbasi Ahmad,
Moini Sohrab,
EmamDjomeh Zahra,
Razavi Hadi,
Mortazavi Ali
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12162
Subject(s) - food science , response surface methodology , starter , chemistry , pasteurization , mesophile , peroxide value , rennet , total dissolved solids , whey protein , fish oil , fish <actinopterygii> , biology , chromatography , casein , bacteria , environmental engineering , engineering , genetics , fishery
Abstract This study optimized the production formulation for fortifying I ranian UF ‐feta cheese with fish oil. The effects of the formulation parameters of cheese fat (8, 12, 16%), fish oil (0.4, 0.8, 1.2%), whey protein concentrate (0.54, 1.08, 1.62%), cumin (0, 0.25, 0.5%) and storage time (0, 30 and 60 days) on the pH , nonfat milk solids, acidity, fat, protein, texture hardness, peroxide value and sensory properties were determined using response surface methodology. The optimum conditions were determined to be 8% cheese fat, 0.4% fish oil, 0.72% whey protein concentrate, 0.5% cumin and 30 days of storage time. Practical Application Iranian UF ‐feta cheese made from bovine milk is manufactured in modern dairy plants from ultrafiltered and pasteurized milk with mesophilic starter cultures and commercial microbial rennet. The main characteristics of this cheese are about 35% (w/w) total solids, 6% protein content (w/w), 16% fat content and a maximum pH of 5.2. Substitution of milk fat with a combination of oleic acid and fish oil is a good nutritional strategy to reduce the intake of saturated fatty acids in favor of healthier fatty acids.