Development of Domestic Feta Cheese

Abstract

A manufacturing method for Feta cheese was developed using pasteurized milk, Streptococcus lactis and Lactobacillus casei cultures, a pregastrie esterase (Capalase-KL), and liquid rennet.Cheese had a pleasant acetic acid, salty and mild characteristic rancid flavor, and a smooth, creamy, soluble, and sliceable body.A mixed culture of S. lactis with either L. casei or LactobaciUus acidophilus was necessary for the development of ]%ta cheese characteristics.The product made without lactobacilli lacked flavor and smoothness of body, whereas cheese without streptococcus was extremely soluble and gassy.Higher levels of soluble protein in the lactobaeillus cheese supported the organoleptic evaluation that curd creaminess and curd solubility might be synonymous.The flavor of Feta cheese of high quality differed from the bitter, atypical rancid and unclean flavors produced by the lipases of milk, Capalase-K, or Italase.Homogenization accentuated the defects caused by these lipases.Desirable rancid flavor developed in cheese made with Capalase-KL and Capalase-L.Chemical analyses indicated that the rancid flavor in Feta cheese was associated with the free fatty acids from C~ through C,o.Objectionable rancid flavor developed in cheese with high levels of C~_~ and higher fatty acids.Feta cheese is manufactured extensively in the Balkan and Near East countries.It is a soft cheese, not artificially colored; hence, its common name, white cheese.It may be eaten fresh or ripened.The fresh product is similar to highly salted pot-type Cottage cheese; the ripened product is substantially different, since the curing occurs in a b*~ine solution.This brined or pickled product is characterized by its smooth, creamy, soluble, and sliceable body and pleasant acetic acid, salty, and mild rancid flavor.The manufacturing procedure for this type of cheese is not uniform.It varies with locality, climatic conditions, and tradition.Several varieties cited by Fahmi and Sharara (3) are: Feta and Teleme (Greece), Salamora (Bulgaria and Yugoslavia), Brandza de Braila (Rumania), and Domiati and Kareish (Egypt).Other similar cheeses are Brinza (Israel) and Queso Blanco (South and Central America).According to Zygouris (11), Feta cheese, as manufactured traditionally, is often of nonuni-