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Domestic Feta cheese: A development study



Domestic Feta cheese: A development study



J Dairy Sci 47(6): 593-598



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. The cheese made without lactobacilli lacked flavor and smoothness of body, whereas cheese without streptococci was extremely soluble and gassy. Higher levels of soluble protein in the lactobacillus cheese indicated that curd creaminess and curd solubility are 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 of milk 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.

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