The effect of adding pomegranate juice on physicochemical, microbial and sensory properties of whey less Feta cheese

Whey less Feta cheese was prepared using cream, milk protein concentrate, whey protein concentrate and fresh milk. The effects of various levels of pomegranate juice and storage time on its physicochemical and microbial properties were investigated. Samples were produced at five levels of pomegranate juice and analyzed at intervals of 15 days for two months. Data analysed with SPSS software and means were compared with duncan multiple range test. The results showed that pomegranate juice had very significant impact (P<0.0001) on physicochemical and microbial properties of cheese and storage time had significant impact (P<0. 05) on all properties except for ash and springiness. Pomegranate juice reduced the textural indexes of hardness, cohesiveness, gumminess, chewiness, springiness and increased the adhesiveness index. During the storage time, hardness, cohesiveness and gumminess of cheese at first increased then decreased and chewiness and adhesiveness properties of the cheese respectively decreased and increased. The colorimetric test illustrated that pomegranate juice increased (a*) index and decreased (L*) and (b*) indexes. In other words, red pomegranate juice can increase redness and reduce brightness and yellowness of cheese. During of storage, the indexes (L*) and (b*) increased and (a*) reduced. In other words, redness of cheese was decreased and brightness and yellowness of it were increased. Samples were subjected to sensory evaluation and the sample containing 20% of pomegranate juice with the highest score in acceptance was selected as the best sample.