Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate

Iranian Feta cheese is a high fat product (45% FDM) and its low-fat type has been demanded by consumers regarding of health considerations. For low-fat Feta cheese production, the cheese milk standardization (0, 25 and 50% increasing of milk solids) with milk protein concentrate (MPC) powder was carried out. Then the effects of MPC on yield, chemical (fat, total solid, protein, acidity, pH and salt), sensory (taste, texture and color) and instrumental texture profile analysis (hardness, chewiness, gumminess, springiness, adhesiveness, and cohesiveness) of cheeses were investigated. Low-fat cheese samples were obtained due to milk standardization with MPC and 50% enhancement of milk solids caused about 50% decreasing of fat content in the cheese. The results showed that the addition of MPC to cheese milk caused a significant increase (P≤0.05) in the yield, solid content, protein and salt of cheese samples. The sensory evaluation of cheese samples showed that the MPC hadn’t induce significant changes in the cheese flavor but the texture and color scores significantly (P≤0.05) increased and reduced respectively. The texture profile analysis showed that MPC hadn’t change adhesiveness of cheese samples but hardness, cohesiveness, chewiness, gumminess and springiness significantly (P≤0.05) increased.