Using micellar casein concentrate (MCC) on efficiency and physicochemical properties of Iranian white brine cheese

White brined cheese is a very popular traditional cheese which is produced in some parts of Iran, this products is usually made from sheep,s, cow,s milk or mixture of two. Back to past several decades, one of the most challenge was increased yield of cheesemaking according to improved quality including chemical composition and sensory properties. So, the aims of this study were to determine physicochemical and sensory properties of white brined cheese supplemented by Micellar Casein Concentrate (MCC). Five treatments were prepared by adding 0,1,2,3 and 4% of MCC to milk used for cheesemaking and physicochemical properties (pH, acidity(dornic), dry matter%, moisture%, ash%, protein%, fat% and yield of cheesemaking) also sensory properties(flavor, color, texture and acceptability scores) were measured over 30 days of ripening period. Statistical analysis for comparison of data was Completely Randomized Design(CRD). Results showed that in parallel to dry matter%, moisture content of all treatments were decreased during 30 days of ripening period and parallel to pH, acidity of all treatments increased until end of ripening period also ash% of all treatments increased during 30 days of ripening period and the highest yield of cheesemaking , protein% and fat% were attributed to T4(containig 4% of MCC). The highest scores for flavor, color, texture and acceptability were attributed to T4(containig 4% of MCC). According to above mentioned, T1 was the best treatment among others and had high similarity to control sample with due attention to physicochemical and sensory properties.