The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue
Sameh Yacoub,
Khaled Nassar,
Sameh Awad
et al.
Abstract:The present investigation was conducted to study the effect of partial substitution of UF-retentate of skimmed cow's milk with the denatured salt whey protein past (DSWPP) aiming to obtain the optimal formulation of the two ingredients for manufacturing of feta cheese analogue. In this study, the ratios of substitution were 5, 10, 15 and 20% (wt/wt). Physicochemical properties, texture profile, organoleptic properties, microbial quality and economic efficiency of the UF-FCA were studied along 60 days of refrig… Show more
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