Physiochemical and Organoleptic Properties of Feta Cheese Made from Goat Milk
2006
Kang, S.N. (Cheonan Yonam College, Cheonan, Republic of Korea) | Park, S.Y. (Cheonan Yonam College, Cheonan, Republic of Korea), E-mail: sypark@yonam.ac.kr
We characterized physiochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat´s milk. Nutritional compositions of goat Feta cheese in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day´s aging. The color of Feta cheese was whitish (L. 93.19)at after fishing brine salting, but became a little yellowish(b. 3.52)(a. -0.71). Fortexture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese).
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