IMPROVEMENT OF ULTRAFILTERED FETA CHEESE FACILITATES AS A SPECIAL HEALTHY FOOD

Abstract

The present study was aimed to experiment the combination between milk fat and NaCl substitution for reducing calories and sodium ion to find out to what extent they would maintain their physical properties and sensory acceptance of cast Feta cheese made using dried milk protein concentrated previously, indeed by the ultrafiltration technique. Cast Feta cheese, i.e. it was filled in the liquid phase before coagulation without whey drainage, whereas skimmed milk powder was arithmetically mixed with dried milk protein concentrate and reconstituted with warm tap water at 45oC providing that the final formulation should be contained the total solids of 21% and12% protein. In the base of full cream Feta cheese, the fat content was adjusted to 16% using butter oil (the control). For other treatments, butter oil was replaced with maltodextrin at the level of nil, 25, 50, 75 or 100%. All formulas were heat treated at 72o C for 2 min., at which they were homogenized at 200 bar then cooled to the suitable renneting temperature (at 40o C). Potassium sorbate was added at the level of 0.015% and salted to 2.5% toble salt (NaCl), whether alone or replaced with KCl at the level of nil, 25, 50 or 75%. Glucono delta lactone was added at the level of 2.5% then rennet solution was added at the rate of 2 ml /10 Kg pre-cheese, which was packaged into plastic containers and incubated at the same temperature for the complete coagulation (within 30 min.). All cheese containers were cold stored at 5±1o C for 3 months. The results indicated that, although all differences in all cheese criteria were significant, most of which did not explain any clear trending.