Effect of Storage Period on Physical, Chemical and Sensory Properties of Ultrafiltrated Feta Cheese Made from Cow’s Milk And Soymilk Blend

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 6, Issue 3 - Serial Number 13, October 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i3.9085

Authors

Mohsen Qods Rohani^{* 1}; Seyed Ali Mortazavi²; Mostafa Mazaheri Tehrani³

¹Jahad keshavarzi, Khorasan Razavi

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

Abstract

In this study, ultrafiltrated Feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. Rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. Then, the effect of storage period on physical (Texture Profile Analysis test, Penetration test), chemical (total solids, protein, fat) and sensory (flavor, texture) properties of samples was investigated in 3, 20, 40 and 60 days after production. The results showed that during storage period physical properties decreased for both Texture Profile Analysis test and Penetration test. But, sensory and chemical characteristics of the product during storage did not significantly change, the way that the flavor and texture scores of the last day were still higher than the middle and the product after two months storage well was usable.

Keywords: Soymilk, Retentate, CaCl2, Storage period, Cheese