Journal of Dairy Science
Volume 92, Issue 9 , Pages 4169-4179 , September 2009

Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese

  • D.J. McMahon

      Affiliations

    • Western Dairy Center, Utah State University, Logan 84322
    • Corresponding Author InformationCorresponding author.
    • ,
  • M.M. Motawee

      Affiliations

    • National Organization for Drug Control and Research, Cairo, Egypt
    • ,
  • W.R. McManus

      Affiliations

    • Western Dairy Center, Utah State University, Logan 84322

Received 4 March 2009 ,Accepted 5 May 2009.

  • Image Result

    Percentage change in cheese weight (±SEM) after brining feta cheese in 6.5 (●), 8.0 (■), and 9.5% (▴) salt brine solutions for 10 d at 3°C, 10 d at 3°C plus 10 d at 22°C, or 10 d at 3°C plus 10 d at 2

    Percentage change in cheese weight (±SEM) after brining feta cheese in 6.5 (●), 8.0 (■), and 9.5% (▴) salt brine solutions for 10 d at 3°C, 10 d at 3°C plus 10 d at 22°C, or 10 d at 3°C plus 10 d at 22°C plus another 10 d at 3°C.

  • Image Result
    Percentage change in cheese volume (±SEM) after brining feta cheese in 6.5 (○), 8.0 (□), and 9.5% (▵) salt brine solutions for 10 d at 3°C, 10 d at 3°C plus 10 d at 22°C, or 10 d at 3°C plus 10 d at 2

    Percentage change in cheese volume (±SEM) after brining feta cheese in 6.5 (○), 8.0 (□), and 9.5% (▵) salt brine solutions for 10 d at 3°C, 10 d at 3°C plus 10 d at 22°C, or 10 d at 3°C plus 10 d at 22°C plus another 10 d at 3°C.

  • Image Result
    Percentage change in cheese weight (±SEM) after brining feta cheese in 6.5 (●), 8.0 (■), and 9.5% (▴) salt brine solutions for 10 d at 22°C, 10 d at 22°C plus 10 d at 3°C, or 10 d at 22°C plus 10 d at

    Percentage change in cheese weight (±SEM) after brining feta cheese in 6.5 (●), 8.0 (■), and 9.5% (▴) salt brine solutions for 10 d at 22°C, 10 d at 22°C plus 10 d at 3°C, or 10 d at 22°C plus 10 d at 3°C plus another 10 d at 22°C.

  • Image Result
    Percentage change in cheese volume (±SEM) after brining feta cheese in 6.5 (○), 8.0 (□), and 9.5% (▵) salt brine solutions for 10 d at 22°C, 10 d at 22°C plus 10 d at 3°C, or 10 d at 22°C plus 10 d at

    Percentage change in cheese volume (±SEM) after brining feta cheese in 6.5 (○), 8.0 (□), and 9.5% (▵) salt brine solutions for 10 d at 22°C, 10 d at 22°C plus 10 d at 3°C, or 10 d at 22°C plus 10 d at 3°C plus another 10 d at 22°C.

  • Image Result
    Microstructural images obtained using laser scanning confocal microscopy with fluorescent staining of protein (light green) by fluorescein isothiocyanate and fat (orange) with Nile Red for feta cheese

    Microstructural images obtained using laser scanning confocal microscopy with fluorescent staining of protein (light green) by fluorescein isothiocyanate and fat (orange) with Nile Red for feta cheese after 10 d of storage in 8.0% salt brine at A) 3°C or B) 22°C.

PII: S0022-0302(09)70741-6

doi: 10.3168/jds.2009-2183

Journal of Dairy Science
Volume 92, Issue 9 , Pages 4169-4179 , September 2009

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