Effect of draining temperature on the biochemical characteristics of Feta cheese
2001
Kandarakis, I. | Moatsou, G. | Georgala, A.I.K. | Kaminarides, S. | Anifantakis, E.
Two different draining temperatures, 15 and 21 degrees C were applied to five Feta cheese curds made with different starters, containing mesophilic or thermophilic strains or mixtures of them. After 20 h of draining, the pH of curds made with thermophilic starters ranged from 5.28 to 5.49. The draining temperature significantly affected (P < 0.05) the pH and the total solids of the cheeses. The inclusion of whey proteins in the cheese curd due to the insufficient draining of cheeses at 15 degrees C, resulted in higher water-soluble nitrogen (WSN), as % of total nitrogen content. Free amino acid contents were significantly affected (P < 0.05) by the draining temperature and by the presence of thermophilic lactobacilli in the starter mixture. Draining temperature also significantly affected (P < 0.05) residual alpha(s)- and beta-casein and the RP-HPLC profiles of the WSN. The C(2:0) to C(8:0) free fatty acids, hardness (kg) and fracturability (kg), as well as the total organoleptic scores, were significantly (P < 0.05) higher in feta drained at 21 degrees C.
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