INFLUENCE OF PARTIAL REPLACEMENT OF NaCl WITH KCl ON SENSORY AND TEXTURAL CHARACTERISTICS OF BUFFALO FETA-TYPE CHEESE DURING RIPENING

Abstract

The effect of partial replacement of NaCl by KCl on sensory and textural characteristics of buffalo feta-type cheese were investigated during ripening period of up to 60 days. The experimental feta-type cheese at different period of ripening were evaluated by a panel of six trained judges from the dairy technology division, National Dairy Research Institute, Karnal, using feta cheese scorecard. The textural characteristics of experimental cheese were monitored by measuring hardness, cohesiveness, springiness, gumminess and chewiness using texture profile analyzer. The minimum hardness was found with cheese made with highest substitution of NaCl by KCl, while the maximum hardness was observed with control cheese. The cohesiveness and springiness of cheese decreased with the increase in ripening period. The gumminess and chewiness of cheese were found maximum in control cheese and the minimum with cheese made with highest replacement of NaCl by KCl. PRACTICAL APPLICATIONS Feta cheese is traditionally made from sheep's milk alone or from its mixture with goat's milk. In European countries, technology has been developed for manufacture of feta cheese from cow milk to meet the demand of international cheese markets. Since the typical character of cheese is white in color, cow milk has to be bleached to result in desired white color. Bleaching destroys valuable β-carotene. As such, buffalo milk can be an appropriate substitute to cow milk, as no bleaching is required to get the characteristic color of feta cheese with advantage of higher yield. India is the largest milk producer in the world. Out of which, more than half (57%) of the total milk production is from buffalo milk. There is a need to develop suitable technology for manufacture of newer products to meet the requirement of national and international markets from buffalo milk.