Textural Changes in Iranian UF-Feta Cheese produced by Peppermint (Mentha piperita) Extract

An attempt in the production of Iranian UF-feta cheese containing peppermint extract was carried out for preparation of appropriate textural properties similar to conventional Iranian UF-feta cheese(without peppermint extract). In this research, effects of different concentrations of peppermint extract (PE) (220-660 micg/g cheese), starter (1.3-2.7 g/100 Kg retentate), rennet (1.3-2.5 g/100 Kg retentate), and ripening time (RT) (10-50 days) were investigated on textural properties of samples such as fracturability, hardness, adhesiveness, cohesiveness, chewiness, gumminess and, resilience. Based onthe analysis of obtained results (by means of Response surface methodology), Simultaneous effect of PE and starter had significant effect (P ) on adhesiveness. On cohesiveness, concomitant effects of PE with RT and rennet with RT were significant (P ). Chewiness was affected concurrentlywith PE and RT (P ) and resilience was influenced by PE and its Quadratic terms (P ). Finally, it was determined that for preparation of cheese with the most similarity with ordinary cheese in markets, It was found that the optimal values for PE, starter, rennet, and RT should be 375.9 (micg/g cheese), 2.33 g/100 Kg retentate, 1.31 g/100 Kg retentate, and 47.54 days, respectively

کلیدواژه ها:

Textural properties ، Peppermint extract ، UF-feta cheese ، Optimization