Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening

Farahnaky, A, Mousavi, S and Nasiri, M 2013, 'Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening', International Journal of Dairy Technology, vol. 66, no. 3, pp. 359-365.


Document type: Journal Article
Collection: Journal Articles

Title Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening
Author(s) Farahnaky, A
Mousavi, S
Nasiri, M
Year 2013
Journal name International Journal of Dairy Technology
Volume number 66
Issue number 3
Start page 359
End page 365
Total pages 7
Publisher Wiley-Blackwell
Abstract The effect of NaCl (0-4%) on the ripening of Iranian ultrafiltered (UF)-Feta cheese was assessed over 120 days of ripening at 4 °C. Whey percentage, whey salt, whey pH, cheese pH and textural properties of hardness and cohesiveness were monitored, and experimental modelling performed using response surface methodology. Texture, pH and whey percentage were significantly affected by NaCl and ripening. The maximum whey of 22% was recorded at the end of ripening period. Texture of this cheese becomes harder during ripening confirming cheese pH and whey percentage being the major determining factors. Cheese samples were more elastic than viscous with cohesiveness values of 0.6-0.9.
Subject Food Processing
Keyword(s) NaCl
Ripening
Texture
Ultrafiltered-Feta Cheese
DOI - identifier 10.1111/1471-0307.12051
Copyright notice © 2013 Society of Dairy Technology
ISSN 1364-727X
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