The effect of type of milk on chemical composition and textural attributes of Feta type cheese during ripening

Under this study, buffalo milk Feta type cheese manufactured with standard technique was compared with cow milk Feta cheese with respect to composition and textural attributes during ripening. The yield of buffalo milk Feta cheese was higher than the cow milk Feta cheese. The cow milk Feta type cheese was significantly found with relatively higher moisture, fat, salt and salt in moisture (S/M) content, but lower protein and ash content than the buffalo milk Feta type cheese. The textural characteristics changes of both types of cheeses were quantitatively measured in terms of hardness, cohesiveness, springiness, gumminess and chewiness using stable micro system textural profile analyzer during ripening. The hardness, springiness, gumminess and chewiness value of buffalo milk Feta type cheese were found significantly higher than the cow milk Feta type cheese throughout the ripening period. However, the cohesiveness of cow milk Feta cheese was significantly higher than the buffalo milk Feta cheese during ripening.