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The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Dairy science

Abstract

The present investigation was conducted to study the effect of partial substitution of UF-retentate of skimmed cow's milk with the denatured salt whey protein past (DSWPP) aiming to obtain the optimal formulation of the two ingredients for manufacturing of feta cheese analogue. In this study, the ratios of substitution were 5, 10, 15 and 20% (wt/wt). Physicochemical properties, texture profile, organoleptic properties, microbial quality and economic efficiency of the UF-FCA were studied along 60 days of refrigeration storage (6±2°C). Inclusion of DSWPP caused significant differences (p≤0.05) in physicochemical properties of UF-FCA. Dry matter content and pH values were decreased, while significant increase was observed in total protein, water soluble nitrogen, and titratable acidity values as compared to control. Moreover, significant differences were observed in texture parameters among all UF-FCA treatments. The values of hardness, springiness, cohesiveness, gumminess and chewiness were decreased, whereas adhesiveness values were increased as compared to control. Organoleptic properties of UF-FCA with or without DSWPP were acceptable by the panelists. Cheese samples contained 15% DSWPP were the most preferred among all treatments. The microbial quality was satisfactory for all cheese treatments. The cold storage for 60 days led to different changes in UF-FCA properties. The economic study efficiency indicates that the additional ratio of DSWPP up to 20% (wt/wt) as partial replacer for UF-skim milk retentate in the production of UF-FCA resulted in a decrease in the total production cost.
 

DOI

10.21608/asejaiqjsae.2024.343050

Keywords

Feta cheese analogue, cheese byproducts, Economic study

Authors

First Name

Sameh

Last Name

Yacoub

MiddleName

-

Affiliation

Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.

Email

sameh.said@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Khaled

Last Name

Nassar

MiddleName

-

Affiliation

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China. Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.

Email

khalid.nassar@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Sameh

Last Name

Awad

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

sameh111eg@yahoo.com

City

-

Orcid

-

First Name

Sameh

Last Name

Hendy

MiddleName

-

Affiliation

Dairy Science Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.

Email

samehhendy@azhar.edu.eg

City

-

Orcid

-

Volume

45

Article Issue

1

Related Issue

45054

Issue Date

2024-03-01

Receive Date

2024-01-20

Publish Date

2024-03-30

Page Start

81

Page End

93

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 45_Issue 1_Pages 81-93.pdf

PDF . 439.2kB

Link

https://asejaiqjsae.journals.ekb.eg/article_343050.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=343050

Order

9

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

Details

Type

Article

Created At

23 Dec 2024