Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 13, Issue 6 - Serial Number 48, January and February 2018, Pages 80-91   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i0.59349

Authors

Aliakbar Gholamhosseinpour^{* 1}; Mostafa Mazaheri Tehrani²; Seyed Mohammad Ali Razavi³

¹Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.

²Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Textural properties of Samples were analyzed 3 days post-manufacture. The central composite design was employed and the results were modeled and analyzed using response surface methodology. Coefficients of determination, R2, of fitted regression models for different variables were varied in the range of 89.59-97.80 and the lack-of-fit was not significant for all responses at 95%. Hence, the models for all the response variables were highly adequate. The results showed that the optimum processing conditions for producing cheese with suitable hardness and cohesiveness and lowest adhesiveness were: 9.13% milk protein concentrate, 3% whey protein concentrate, 15% soymilk and 7.65% margarine.

Keywords

Milk protein concentrate; Whey protein concentrate; Soymilk; Margarine; Analogue cheese; Texture profile

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