Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend

In this research، the effects of three variables، soymilk concentration (0- 25%)، CaCl2 (0. 3-1%) and coagulation temperature (30- 400C) on textural properties of UF Feta cheese made from cow''s milk and soymilk blend were investigated. Texture profile analysis (TPA) and penetration test were used to determine textural properties of products. At TPA test، hardness، cohesiveness، springiness، gumminess، chewiness and hardness 1 work done characteristics and at penetration test، hardness adhesiveness، adhesive force and hardness 1 work done characteristics were measured. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination، R2، of fitted regression models for all characteristics were above 0. 85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore، the models for all response variables were highly adequate. Also there was extra similarity between results obtained from TPA and penetration test for same traits. Therefore، when necessary we can replace these experiments by each other.