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Effect of standardization of Ewes' milk for casein/fat ratio on the composition, sensory and rheological properties of feta cheese

, : Effect of standardization of Ewes' milk for casein/fat ratio on the composition, sensory and rheological properties of feta cheese. International Dairy Journal 4(8): 763-778

Ewes' milk standardized to four different casein/fat (C/F) ratios (0.80, 0.72, 0.67, 0.62) was used for Feta cheese manufacture. Cheese made from the low C/F ratio (0.62) milk had higher fat, fat in dry matter (FDM) and lower moisture and protein content than cheese made from the high C/F ratio (0.80) milk. With increase in C/F ratio, a significant decrease in fat, and FDM content and increase in protein content of Feta cheese was observed. The other components of cheese were not significantly affected by the C/F ratio of milk used. Also, the yield of cheese, expressed as kg of cheese/100 kg milk, decreased with increase in the C/F ratio of milk. On the other hand, yield expressed as kg of cheese with 56% moisture/kg milk fat increased with increasing C/F ratio. The sensory and rheological properties of cheese were not affected by the four C/F ratios of milk. Conclusions are drawn on the application of these results to Feta cheese manufacture.


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