Optimization of whey less Feta cheese production by using mixture design

In order to achieve optimized condition of whey less Feta cheese production, Milk protein concentrate, Whey protein concentrate and cream , respectively, with ratio 5- 15%, 0- 10%, 45- 55% were mixed with fresh milk (40%). Cheese Samples were produced by industrial method in small scale and analysed with various physicochemical tests. Design and analysis of experiments were done using Design-Expert software version 9.0.With this software, regression equations, mixture surface and contour plots for each response were achieved. Finally, the optimization based on the average physicochemical and textural characteristics of UF cheeses on the market, was done and the optimal condition was determined by the highest desirability.The independent variables, cream, Milk protein concentrate and Whey protein concentrate at the optimal condition respectively are 45.6, 11.7 and 2.7 percent.