The effects of hydration conditions of milk protein concentrate on the resulting Cast Feta cheese texture
C. J. KUO and W. J. Harper. Food Science and Technology, The Ohio State University, 215 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210
Cast Feta cheese is similar to Feta cheese with slightly acid and salty taste, but without the crumbling open texture. The production of Cast Feta cheese resulting less whey drainage since the cheese milk contains the similar concentration of protein and fat as the final products. Milk protein concentrate, which can be reconstituted into desirable protein content, is an excellent ingredient for Cast Feta manufacture.
The objective of this study was to investigate the effects on hydration condition of milk protein concentrate (MPC) during Cast Feta cheese production. The degree of hydration of MPC particles is important to develop good texture of Cast Feta cheese. The relationships among time of hydration, MPC particle characteristics, and Cast Feta cheese texture were the focus.
MPC solutions were hydrated in different temperatures for several time periods. After pasteurization, CaCl2, starter culture, and rennet were added into the cheese milk. After the curd set in the container, salt was sprinkled on top of the curd. The cheese was left in the incubator for 24 hours until the pH bellows 5. The containers were stored upside down in the refrigerator. The texture of the cheese was determined by Texture Analyzer, TA-XT, at the 1st day, 7th day, and 14th day, etc.
The texture of cheese did not differ significantly by different hydration temperature. However, the different hydration time did affect the texture. The longer the hydration the firmer the texture. The results corresponded well with the previously results of degree of dissociation of MPC particles from different hydration conditions.
This study provides an further improvement of cheesemaking properties of MPC, which has great impact on the potential usage of this new ingredient.