Physical and Biological Factors on Textural Characteristics of Feta Cheese from Goat Milk
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Abstract
The Mae Ta Nuea Royal Project Development Center has enhanced the value of goat milk by processing it into Feta cheese, which is one of the functional products. Feta cheese is brined white soft cheeses made from goat and sheep's milk, but other types of milk are currently used, including cow and buffalo milk. This research aimed to determine the commercial bacteria and rennet enzyme contents for Feta cheese production using goat milk to compare quality with commercial Feta cheese. The design of experiment using a 3 x 2 factorial in a completely randomized design was used. In addition, the influence of stirring time on Feta cheese yields was also investigated. The texture profiles of all six treatments with commercial lactic acid bacteria (0.0010, 0.0015 and 0.0020 % w/w) and rennet enzymes (0.0035 and 0.0040 %w/w) were identical to the texture profile of a commercial Feta cheese. All of the treatments produced Feta cheese with a textural profile identical to that of commercial Feta cheese. The Feta cheese treated with the least bacteria (0.001% w/w) and the most rennet (0.001% w/w) had low hardness, great springiness, and adhesiveness, as well as a texture similar to commercial Feta cheese. Furthermore, the yields of Feta cheese obtained from 20, 30 and 40 minutes of stirring time were 13.50, 12.68 and 12.64, respectively. The longer the stirring time, the lower the yield was obtained because of the breakdown of some fats in the curd proteins. This process can be applied as a Feta cheese processing guideline for farmers and entrepreneurs who are interested in value addition goat milk.
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