Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi
Abstract
In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...
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In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response 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 standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.
