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

A. Tashakori^1, , S.A. Yasini-Ardakani¹ and M. Daneshi¹

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

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

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 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.

Keywords:
Whey protein concentrate Cornstarch feta cheese rheological properties

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