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Huffman,L.H and T.Kristofferson.1984.Role of lactose in cheddar cheese manufacturing and ripening. New Zealand. Journal of Dairy Science Technology. 19: 151-162.

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Article

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

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


Journal of Food and Nutrition Research. 2013, Vol. 1 No. 6, 128-131
DOI: 10.12691/jfnr-1-6-3
Copyright © 2013 Science and Education Publishing

Cite this paper:
A. Tashakori, S.A. Yasini-Ardakani, M. Daneshi. Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese. Journal of Food and Nutrition Research. 2013; 1(6):128-131. doi: 10.12691/jfnr-1-6-3.

Correspondence to: A.  Tashakori, Department of Food science, Science and Research Branch, Islamic Azad University, Yazd, Iran. Email: amintashakori67@gmail.com

Abstract

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 at 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, 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 or a mixture of them increased dry matter in the cheese samples. The addition of whey protein increased lactic and acetic acid and softness. The mixture of whey protein concentrate and cornstarch scored the highest grade on the sensorial evaluation.

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