EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 5, Issue 5, May 2014, Page 315-327 PDF (432.09 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2014.52960 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| El-Tahra M. A. Ammar; A. El. Khalel; M. S. Mostafa | ||||
| Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt. | ||||
| Abstract | ||||
| To study the effect of type of milk on the properties of Feta cheese, Feta cheese was processed individually from buffalo's milk, cow's milk and goat's milk. As well admixtures of (cow's + goat's) or (buffalo's + goat's) containing 25, 50 and75% of goat's milk were also processed in to cheese. Chemical, rheological, microbiological and organoleptic analysis of the cheese at various stages of ripening (60 days) were performed. Results showed that buffalo's milk had the shortest renneting clotting time (R.C.T), highest curd tension and lowest value of syneresis while cow's milk had the highest renneting clotting time (R.C.T), lowest curd tension and highest value of syneresis. Obtained results showed also that, fresh cheese made from buffalo's milk had a higher total solid, yield, fat, total protein, salt and ash contents than those from other milks. On the other hand fresh cheese made from cow's milk had a higher soluble nitrogen and acidity than those from other milks. Fresh cheese made from goat's milk had higher total volatile fatty acids (T.V.F.A). During ripening, total solids, fat, soluble nitrogen, salt, ash, T.V.F.A and acidity increased while yield, total protein and pH value decreased in all treatments. Results showed also that, cheese made from cow's and goat's milk (1:1) had the lowest total bacterial count either fresh or ripened compared with other treatments. Also, the cheese made from buffalo's and goat's milk (1:3) had the lowest proteolytic bacterial count either fresh or ripened. The lipolytic bacteria were found in small numbers in fresh cheeses, while during ripening, cheese made from cow's and goat's milk (3:1) had the lowest lipolytic bacterial count. Results showed that moulds and yeasts were not found in all treatments in fresh cheese, while cheese made from buffalo's and goat's milk (3:1) had the highest moulds and yeasts count during storage compared with other treatments. The total bacterial count, proteolytic bacteria, lipolytic bacteria and moulds and yeasts count slightly increased during ripening in all treatments. It was also noticed that the coliform bacteria were not detected either in fresh or ripened cheese. Fresh Feta cheese made from buffalo's milk had a higher scoring points than those from other milks. Results revealed that the addition of goat's milk to buffalo's or cow's milk led to less scoring points since Egyptian taste refuse the goat flavor. Ripening process led to increase the acceptability of Feta cheese made from different treatments. | ||||
| Keywords | ||||
| Feta cheese buffalo's; cow's 's; goat's milks | ||||
|
Statistics Article View: 220 PDF Download: 384 |
||||
