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Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 1 ; Page(s) 87 To 105.
 
Paper: 

FREE AMINO ACID PROFILE AND TEXTURAL AND SENSORY CHARACTERISTICS OF WHEY LESS FETA CHEESE

 
 
Author(s):  NAZARI S.M.*, HESARI J., PEIGHAMBARDOUST S.H., AZADMARD S.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, ARAS PARDIS OF UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 

Background and objectives: Cheese is a dairy product that has a special position in the diet of many nations due to its high nutritional value. Production of cheese (with reasonable properties) with simpler process results in increased production yield and reduced production cost. The aim of this work was to produce whey less feta cheese with acceptable textural and sensory properties but comparable with ultrafiltration feta cheese by adding whey protein (WPC) and milk protein concentrate (MPC), without ultrafiltration processing.
Materials and methods: In this study, produced wheyless cheese (a kind of feta cheese) was considered as a substitution for UF cheese. In this method, by mixing whey protein concentrate or milk protein concentrate in cream, a retentate similar to that which is used in UF cheese, was obtained. Then, the process was followed similar to that of UF cheese production. Two experimental samples with different whey protein / casein ratio were produced: treatment 1 was produced by mixing whey protein concentrate and milk protein concentrate (whey protein to casein ratio of 30: 70) and treatment 2 was produced by mixing milk protein concentrate (with the whey protein to casein ratio of 20:80). Then, free amino acid profile at 30th day of ripening, textural properties at 1th, 30th and 60th days of ripening and sensory property at days 30 and 60 of ripening were evaluated in the produced cheeses.
Results: The concentration of free amino acids in the control cheese was significantly more than treatment 1 (containing MPC and WPC) and treatment 2 (containing MPC). Results of statistical analysis showed that the interaction effect of treatment and storage had significant effects on textural and sensory properties (P<0.05). Considering texture and sensory properties, treatment containing MPC and WPC was acceptable and competitive with control cheese.
Conclusion: Based on these results, total free amino acids concentration (micromoles per liter) in the control cheese, was significantly higher than treatment containing MPC and WPC and treatment containing MPC, because of the high proteinase activity. Considering texture, up to 30th day of ripening, treatment containing MPC and WPC had the highest hardness, but the control cheese had the highest hardness at the end of storage period (day 60). Regarding sensory properties, treatment 1 had the highest level and treatment 2 containing MPC had the lowest level of overall acceptability at 30th and 60th days of ripening. In overall, according to textural and sensory results and low cost of production, treatment containing MPC and WPC can be selected as suitable replacement with ultrafiltration cheese.

 
Keyword(s): WHEY LESS FETA CHEESE, UF, MILK PROTEIN CONCENTRATE, WHEY PROTEIN CONCENTRATE, FREE AMINO ACID
 
References: 
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