Journal
FOOD CHEMISTRY
Volume 97, Issue 2, Pages 294-301Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.05.009
Keywords
white brined cheese; modeling; proteolysis; lipolysis; response surface methodology
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The simultaneous effects of processing variables such as ripening time (20-60 days), ripening temperature (6-10 degrees C), level of rennet added (1-2 g/100 kg milk) and brine concentration (8-14%, w/v) on the proteolysis, lipolysis and sensory score of Iranian white brined cheese (Feta type) were explored by the means of response surface methodology. The most important effect in proteolytical terms was produced by ripening temperature and ripening time in linear form, but level of rennet added and brine concentration were also significant at the 5% level. In terms of lipolysis, ripening time was dominant factor in both linear and quadratic forms; quadratic effect of ripening temperature was greater than its linear effect. Based on sensory score, optimum conditions were: ripening temperature = 6.7 degrees C, ripening time = 49.5 days, level of rennet added = 1.4 g/100 kg of milk and brine concentration = 10.9%, w/v. (c) 2005 Elsevier Ltd. All rights reserved.
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