American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
Open Access
Journal Browser
American Journal of Food Science and Technology. 2013, 1(3), 25-29
DOI: 10.12691/ajfst-1-3-3
Open AccessArticle

Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

A. Tashakori1, , S.A. Yasini-Ardakani1 and M. Daneshi1

1Department of Food science, Science and Research Branch, Islamic Azad University, Yazd, Iran

Pub. Date: September 16, 2013

Cite this paper:
A. Tashakori, S.A. Yasini-Ardakani and M. Daneshi. Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese. American Journal of Food Science and Technology. 2013; 1(3):25-29. doi: 10.12691/ajfst-1-3-3


This study examined the effect of Whey Protein Concentrate and Cornstarch on the chemical, rheological, and sensorial properties of Feta cheese. Four combinations were tested: C (control; no additive), A (1.5% cornstarch), B (1.5% whey protein concentrate), AB (0.75% cornstarch and 0.75% whey protein concentrate).Sampling was done on 3, 7, 14, 28 days after production and sensory testing was performed 28 day after production. All treatments exhibited significant differences in sensory (flavor, appearance, texture, overallacceptance), chemical (acidity, pH, dry matter, lactic and acetic acid content), and rheological properties (p < 0.05). Results showed positive effects from these two components on cheese properties. The addition of either Cornstarch Whey Protein Concentrate or a mixture of them increased dry matter in the cheese samples. The addition of Whey Protein Concentrate increased lactic and acetic acid and softness. The mixture of Whey Protein Concentrate and Cornstarch scored the highest grade on the sensorial evaluation.

Whey protein concentrate Cornstarch feta cheese rheological properties

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


Figure of 4


[1]  Alizadeh M, Hamedi M, khosroshahi A. “Optimizing sensorial quality of Iranian White Brine cheese using response surface methodology”, Journal of Food Science, 70:299-303.2005.
[2]  Aqazadeh, Meshgi.M, Mohammadi .Kh, Tutunchi.S and Farahanian.Z . “production yoghurt without fat by gelatine and corn starch”, Food and Science Magazine. 7(3).2010.
[3]  Azarnia, S., N. Robert and B. Lee. “Biotechnological methods to accelerate Cheddar cheese ripening”, Critical Reviews in Biotechnology. 26: 121-143.2006.
[4]  Brigheti, M., Govindasamy-Lucey, S, Lim, K., Nelson, K and Lucey, J.A. “Characterization of the rheological, textural and sensory properties of samples of commercial US cheese with different fat content”, Journal of Dairy Science. 91: 4501-4517.2008.
[5]  Fenelon, M.A., Guinee. T.P., Delahunty, C., Murray, J and Crowe, F. “Composition and sensory attributes of retail cheddar cheese with different fat content”, Journal of Food Composition and Analysis. 13:13-26.2000.
[6]  Fox, P.F and J.M. Wallace. “Formation of flavour compounds in cheese”, Advanance Application of Microbiology.45:17-85.1997.
[7]  Guinee, T.P. Fenelon, M.A. Mulholland, E.O. O'Kennedy, B.T. O'Brien, N and Reville, W.J. “The influence of milk pasteurization temperature and pH at cured milling on the composition, texture and maturation of reduced fat cheddar cheese”, International Journal of Dairy Technology. 1:1-10.1998.
[8]  Hibi,Y. “Pasting Properties of various retrograded starches isolated with ethanol”,Starch /Starke.52:106-111.2000.
[9]  Huffman,L.H and T.Kristofferson. “Role of lactose in cheddar cheese manufacturing and ripening”, New Zealand Journal of Dairy Science Technology.19: 151-162.1984.
[10]  Iranian standard and industrial research institute, Iran national standard, no. 2852.
[11]  Irigoyen. A, Izco. J, Ibenz. F. “Influence of calf or lamb rennet on the physicochemical, proteolitic and sensory characteristics of an ewes-milk cheese”,International Dairy Journal.12:27-34.2002.
[12]  Izco, J.M., M. Tormo and R. Jimenez-Flores. “Rapid simultaneous determination of organic acids, free amino acids and lactose in cheese by capillary electrophoresis”, Journal of Dairy Science. 85: 2122-2129.2002.
[13]  Koca, N and Metin, M. “Textural, melting and sesory properties of low fat fresh Kashar cheese produced by using fat replacers”. International Dairy Journal, 14:365-373.2004.
[14]  Kowalczuk, M. “Experimental application of dried protein semiconcentrate in wheat flour bakery products”, Dairy Science .39(5).1977.
[15]  Lo, C.G and Bastian, E.D. “Incorporation of native and denaturated whey proteins into cheese cured for manufacture of reduced- fat Havarti – type”, Journal of Dairy Science. 81:16-24.1998.
[16]  Mounsey,J.S. and O,Riordan,E.D. “Characteristics of Imitation Cheese Containing Native Starches”,Journal of Food Science.66(4).586-591.2001.
[17]  Morr, C.V., Swenson, P.E and Richter, R.L. “Functional properties of whey protein concentrate”, Journal of Food Science. 38:324-330.1973.
[18]  Mortazavi.S.A, Qdse Ruhani .M, and Juyande .H. milk and dairy products technology, Mash'had university press, 2010,45-50.
[19]  Morr, C. and Ha, E. “Whey protein concentrates and isolates: processing and functional properties”, Critical Reviews in Food Science & Nutrition. 33(6):431-476.1993.
[20]  Noronha, N. Cronin, D. O'Riordan, D and O'Sullivan, M. “Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs) ”, Food Chemistry, 110: 973-978.2008.
[21]  Parsons, J.G., Dybing, S.T., Coder, D.S., Spurgeon, K.R and Seas, S.W. “Acceptability of ice cream made with processed whey and sodium caseinate”, Journal of Dairy Science. 68(11):2880-2885.1985.
[22]  Saint- Eve, A., Lauverjat, C., Magnan, C., Deleris, I and Soucho, I. “Reducing salt and fat content : impact of composition, texture, and cognitive interaction on the perception of flavoured model cheeses”, Food Chemistry. 116:167-175.2009.
[23]  Schreiber, R., Neuhauser, S., Schindler, S and Kessler, H.G. 1998. Incorporation of whey protein aggregates in semi hard-cheese, 1998,958-962.
[24]  Zalazar, C.A., Zalazar, C.S., Bernal, S., Bertola, N., Bevilacqua, A and Zartizky, N. “Effect of moisture level and sensory properties of low fat cheeses”, International Dairy Journal. 12:45-50.2002.