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1 Department of Food Science and Technology, The Ohio State University, Columbus 43210
The physico-chemical properties during ripening of Feta cheese made from bovine milk were monitored at 7-d intervals for 63 d. Samples were analyzed for moisture, fat, protein and ash contents, salt uptake, pH, and hardness. Three percentages of salt in brine (8, 15, and 18%) and three concentrations of double-strength chymosin (0.5, 1, and 2.5 ml/10 L of milk) were investigated. Salt had a significant effect on moisture, uptake of salt, pH, and hardness. Results indicated that higher percentages of salt in brine developed a harder cheese with higher salt content and higher pH values but lower moisture content. High rennet concentration had a significant effect on the uptake of salt. Increasing the concentration of rennet gave a softer cheese with higher salt content. Rennet level had no significant effect on the moisture or protein contents or pH of the cheese.
Key Words: Feta cheese • salt • rennet
Submitted on September 2, 1997
Accepted on February 16, 1999
This article has been cited by other articles:
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  D. J. McMahon, M. M. Motawee, and W. R. McManus Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese J Dairy Sci, September 1, 2009; 92(9): 4169 - 4179. [Abstract] [Full Text] [PDF]
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