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Feta cheese was made from ewe's milk using three different levels of starter (0.20, 0.50 and 0.75%) and two draining times (6 and 20 h). Cheese made with addition of 0.75% starter had a lower pH and moisture content than the cheeses made with 0.20 and 0.50% starter. With the increase in starter level there was also an increase in cheese fat content, although the fat in dry matter remained almost constant. The lower level of starter resulted in cheese with lower protein content, while other cheese components were not significantly affected by the starter levels used. The yield of cheese made with addition of 0.75% starter was significantly lower than the yield of cheeses made with the other levels. Also, the yield of cheeses made with 6 h drainage was greater than the yield of cheeses made with 20 h drainage. In general, the organoleptic and rheological properties of cheeses were not affected by the three levels of starter used for feta cheese manufacture.

SummaryVariations in chemical composition and in some physico-chemical properties of milk from a herd of lactating Alpine goats imported into Greece were determined from week 8 after parturition until the end of lactation (35 weeks, 35 samples). The average composition (g/100 g) of the milk was: fat 3·44, protein 3·35, casein 2·46, lactose 4·30, ash 0·79, total solids 11·76 and solids-not-fat 8·32. The average pH was 6·57 and titratable acidity was 16·76 (°D). The averaged density was 1·030. The mean mineral contents (mg/100 g) of the milk were: Na 53·12, K 157·67, Ca 140·06, P 110·00, Mg 13·59, citrate 106·97. All constituents studied as well as pH and density were significantly (P < 0·05) dependent on the stage of lactation. Titratable acidity was not significantly affected by stages of lactation. There were significant (P < 0·001) differences in Na/K and Ca/P ratios in the milk between lactation stages. Trends with lactation for each of the components and physico-chemical properties determined are reported and correlations between constituents in the milk are given.

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