Dairy Foods: Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening

摘要

The physico-chemical properties during ripening of Feta cheese made from bovine milk were monitored at 7-d intervals for 63 d. Samples were analyzed for moisture, fat, protein and ash contents, salt uptake, pH, and hardness. Three percentages of salt in brine (8, 15, and 18/100) and three concentrations of double- strength chymosin (0.5, 1, and 2.5ml/10 L of milk) were investigated. Salt had a significant effect on moisture, uptake of salt, pH, and hardness.