MANUFACTURE OF LOW-FAT FETA CHEESE

Feta cheese was manufactured by the traditional procedure from ewe's milk containing 6.0 (control), 4.5, 3.0, or 1.5% fat. Results indicated that, as the fat content of cheese milk decreased, the FDM, MNFS, and yield values of Feta cheese significantly decreased, but the moisture and protein values significantly increased. Salt, S/M, pH, and acidity values of cheeses were not affected by the fat level in the cheese milk. The extents of proteolysis and lipolysis in the cheeses decreased as the amount of milk fat decreased. Body and texture, and flavour scores of cheeses were adversely affected by the decreases in the amount of milk fat, but significant difference; in these characteristics were observed between cheeses only at 180 d of storage for the former and throughout storage for the latter. The rheological properties of cheeses were not significantly affected by the fat level in the cheese milk, but cheeses tended to become firmer (less fracturable), shorter, and harder als fat in the milk decreased. Good low-fat Feta cheese with acceptable flavour, body, and texture can be manufactured from cheese milk containing 1.5% fat. No off-flavour or bitterness was noted in any low-fat cheese.