The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

Abstract

The present investigation was conducted to study the effect of partial substitution of UF-retentate of skimmed cow's milk with the denatured salt whey protein past (DSWPP) aiming to obtain the optimal formulation of the two ingredients for manufacturing of feta cheese analogue. In this study, the ratios of substitution were 5, 10, 15 and 20% (wt/wt). Physicochemical properties, texture profile, organoleptic properties, microbial quality and economic efficiency of the UF-FCA were studied along 60 days of refrigeration storage (6±2°C). Inclusion of DSWPP caused significant differences (p≤0.05) in physicochemical properties of UF-FCA. Dry matter content and pH values were decreased, while significant increase was observed in total protein, water soluble nitrogen, and titratable acidity values as compared to control. Moreover, significant differences were observed in texture parameters among all UF-FCA treatments. The values of hardness, springiness, cohesiveness, gumminess and chewiness were decreased, whereas adhesiveness values were increased as compared to control. Organoleptic properties of UF-FCA with or without DSWPP were acceptable by the panelists. Cheese samples contained 15% DSWPP were the most preferred among all treatments. The microbial quality was satisfactory for all cheese treatments. The cold storage for 60 days led to different changes in UF-FCA properties. The economic study efficiency indicates that the additional ratio of DSWPP up to 20% (wt/wt) as partial replacer for UF-skim milk retentate in the production of UF-FCA resulted in a decrease in the total production cost