Feta cheese texture: the effect of caprine and ovine milk concentration |
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Authors: | D Tsigkros E Folland R Moate C S Brennan |
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Affiliation: | Applied Food Research Group, Faculty of Science, University of Plymouth, UK and;Rodopi Dairy Industry of Xanthi, 3rd klm Xanthi–Lagous, 67100 Xanthi, Greece |
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Abstract: | Feta cheese was produced commercially with different caprine to ovine milk ratios. Milk fat concentrations, moisture and salt contents were similar for all the batches. However, the hardness and adhesive characteristics of the cheeses differed in relation to the milk ratio. The hardness of the cheese appeared to be correlated to increased goat milk content. Cryo-scanning electron microscopy (cryo-SEM) of the cheese samples showed that feta cheese with a higher proportion of caprine milk had a more compact and less porous appearance than feta produced from purely ovine milk. This difference in cheese structure helps to explain the difference in hardness between the samples. |
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Keywords: | Casein Cheese Microstructure Milk Texture |
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