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Journal of Dairy Science Vol. 47 No. 6 593-598
© 1964 by American Dairy Science Association ®
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Development of Domestic Feta Cheese

C. C. Efthymiou2 and J. F. Mattick

Department of Dairy Science, University of Maryland, College Park

ABSTRACT

A manufacturing method for Feta cheese was developed using pasteurized milk, Streptococcus lactis and Lactobacillus casei cultures, a pregastric esterase (Capalase-KL), and liquid rennet. Cheese had a pleasant acetic acid, salty and mild characteristic rancid flavor, and a smooth, creamy, soluble, and sliceable body.

A mixed culture of S. lactis with either L. casei or Lactobacillus acidophilus was necessary for the development of Feta cheese characteristics. The product made without lactobacilli lacked flavor and smoothness of body, whereas cheese without streptococcus was extremely soluble and gassy. Higher levels of soluble protein in the lactobacillus cheese supported the organoleptic evaluation that curd creaminess and curd solubility might be synonymous.

The flavor of Feta cheese of high quality differed from the bitter, atypical rancid and unclean flavors produced by the lipases of milk, Capalase-K, or Italase. Homogenization accentuated the defects caused by these lipases. Desirable rancid flavor developed in cheese made with Capalase-KL and Capalase-L. Chemical analyses indicated that the rancid flavor in Feta cheese was associated with the free fatty acids from C2 through C10. Objectionable rancid flavor developed in cheese with high levels of C12 and higher fatty acids.

FOOTNOTES

2 Present address: Department of Biological Sciences, Carnegie Institute of Technology, Pittsburgh, Pennsylvania.






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Copyright © 1964 by the American Dairy Science Association ®.