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

Document Type : Research Article

Authors

• Mohsen Qods Rohani ¹
• Seyed Ali Mortazavi ²
• Mostafa Mazaheri Tehrani ³

¹ Jahad keshavarzi, Khorasan Razavi

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

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

https://doi.org/10.22067/ifstrj.v6i3.9085

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