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Manufacture of a Feta cheese using skim milk retentate powder


Manufacture of a Feta cheese using skim milk retentate powder



Journal of the Society of Dairy Technology 49(2): 37-43



DOI: 10.1111/j.1471-0307.1996.tb02486.x

Feta cheese was manufactured by addition of dried skim milk retentate (48.6% protein) to cheese milk, to replace 40% of the initial milk. This substitution had little or no effect on proteolysis or lipolysis or on the rheological properties of the cheese. Sensory evaluation showed that the experimental cheese was of the same quality as control cheese (made without retentate addition).

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