Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.

Ahmed R A Hammam,Rohit Kapoor,Lloyd E Metzger,Prafulla Salunke

doi:10.3390/foods11010024

Ahmed R A Hammam, Rohit Kapoor + Show 2 more

Open Access

https://doi.org/10.3390/foods11010024

Copy DOI

Abstract

Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2–9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.

Highlights

Feta cheese and Feta-type cheese are brined white soft cheeses made from goat and sheep’s milk, but these days, different types of milk, such as cow and buffalo milk, are utilized [1,2]
The total protein (TP) of Feta-type cheese made from milk and Micellar casein concentrate (MCC) solutions were significantly different (p < 0.05)
The pH of Feta-type cheese made from milk and MCC solutions with 3%, 6%, and

Summary

Introduction

Feta cheese and Feta-type cheese are brined white soft cheeses made from goat and sheep’s milk, but these days, different types of milk, such as cow and buffalo milk, are utilized [1,2]. Feta cheese and Feta-type cheese have a salty taste with an acid flavor. It was manufactured from raw milk to have the unique flavors obtained by natural microflora, it is currently produced from pasteurized milk to ensure food safety and to achieve a more standardized product in terms of its composition, functionality, and organoleptic properties. Feta cheese and Feta-type cheese can be produced from whole milk, partially skimmed, or skim milk [1,3,4]. The composition of Feta cheese and Feta-type cheese made from whole milk ranges from 45–60% moisture, 10–20% fat, 15–20% protein, 4.6–5.3 pH, and 5–10% salt [4,5,6]. MCC is a high protein ingredient produced by microfiltration (MF) of skim milk using semi-permeable membranes with a 0.1 μm pore size.

Objectives

Methods

Results

Conclusion