Abstract
The present research aimed to produce Fruit Feta-type cheese and investigate the effects of pomegranate juice on the manufacturing process and characterization of Feta-type cheese during storage. In order to produce Feta-type cheese with pomegranate juice, part of the milk was replaced with pomegranate juice. Therefore, it was necessary to produce Feta-type cheese with whey-less method, which is a good substitute for ultrafiltrated cheese. Initially, whey-less Feta-type cheese was produced. The formula was optimized based on the physicochemical characteristics of the marketed ultrafiltrated Feta cheeses. At the optimal point, the amount of cream, MPC, WPC, and fresh milk were 45.6, 11.7, 2.7, and 40%, respectively. Whey-less Feta-type cheese with these ratios was produced and the effects of different levels of pomegranate juice (0, 5, 10, 15, and 20%) on its physicochemical, textural, microbial, and sensorial properties during 60 days of storage were studied. The results showed that pomegranate juice increased acidity, total phenol, anthocyanin, DPPH inhibition, and a ∗ value, and reduced the pH, peroxide value, thiobarbituric acid (TBA), proteolysis, lipolysis, and L ∗ and b ∗ values. Adding pomegranate juice to cheese reduced all of the textural indices except the adhesiveness. Sensory evaluation of the samples showed that the sample containing 20% of pomegranate juice had a higher score and was selected as the best sample.
Highlights
Cheese is one of the most consumed dairy products in most parts of the world. e diversity and the high nutritional value of cheese have given a special position for it in the diet of many countries
The producers apply a milder than high-temperature short-time (HTST) heat treatment of milk and traditional yogurt used as a starter [2]. erefore, in order to increase the per capita consumption of cheese, new types of cheese with good nutritional and sensory properties should be produced
In the production of cheese in the whey-less method, different proportions of milk protein concentrate, whey protein concentrate, sodium caseinate, whole milk powder, skimmed milk powder, fat replacers, cream, vegetable fat, and fresh milk are used, and the cheese is similar to ultrafiltrated cheese [12]. e objective of this study was to optimize the formulation of wheyless Feta-type cheese using milk protein concentrate, whey protein concentrate, and cream, and evaluate the effects of pomegranate juice on the characterization of whey-less Fetatype cheese
Summary
Cheese is one of the most consumed dairy products in most parts of the world. e diversity and the high nutritional value of cheese have given a special position for it in the diet of many countries. In addition to the functional properties, this product can be accepted by consumers in terms of sensory and nutritional features Dairy products, such as cheese, are able to carry functional compounds and release them in the body due to the ability to form a gel [3]. Zarban et al [8] studied the antioxidant activity and the ability to neutralize free radicals of nine commercial fruit juices, and observed that pomegranate juice had the highest phenolic compounds and total antioxidant activity. E objective of this study was to optimize the formulation of wheyless Feta-type cheese using milk protein concentrate, whey protein concentrate, and cream, and evaluate the effects of pomegranate juice on the characterization of whey-less Fetatype cheese In the production of cheese in the whey-less method, different proportions of milk protein concentrate, whey protein concentrate, sodium caseinate, whole milk powder, skimmed milk powder, fat replacers, cream, vegetable fat, and fresh milk are used, and the cheese is similar to ultrafiltrated cheese [12]. e objective of this study was to optimize the formulation of wheyless Feta-type cheese using milk protein concentrate, whey protein concentrate, and cream, and evaluate the effects of pomegranate juice on the characterization of whey-less Fetatype cheese
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