• Journal of Animal Science and Technology
• /
• v.48 no.2
• /
• pp.293-306
• /
• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Korean Journal of Agricultural Science
• /
• v.7 no.2
• /
• pp.103-108
• /
• 1980

In order to elucidate the source of bacterial contamination during processing U. H. T. milk and to ensure its hygienic control, bacterial numbers were determined each step of the processes on the milks, water, tanks and pipe lines, and environments. The results obtained were as follows. 1. The viable numbers of mesophilic bacteria were $1.2{\sim}1.9{\times}10^7/ml$ of milk in the storage tank and in pipe line connected to the preheater. These were decreased to $7.0{\times}10cells{\sim}3.4{\times}10^2cells/ml$ after preheating and homogenization, and to $1.0{\times}10cells/ml$ after sterilization, then increased up to $1.2{\times}10^2cells/ml$ after packing. 2. The numbers of thermophilic bacteria were $5.0{\times}10cells{\sim}1.0{\times}10^2cells/ml$ of milk before preheating ; $3.0{\sim}5.0{\times}10cells/ml$ after homogenization ; none in the sterilizer and surge tank ; and $1.0{\sim}8.0{\times}10cells/ml$ after packing. 3. The levels of psychrophilic bacteria were $1.0{\sim}3.7{\times}10^6cells/ml$ of milk before preheating ; $1.0{\sim}4.0{\times}10cells/ml$ after homogenization ; $1.0{\times}10cells/ml$ after sterilization ; and $2.0{\times}10cells{\sim}2.5{\times}10^2cells/ml$ after packing. 4. No coliform bacteria were detected after sterilization, while the level before preheating was $2.1{\times}10^4cells{\sim}6.5{\times}10^5cells/ml$ of milk. 5. The level of mesophiles was $3.0{\times}10cells{\sim}7.4{\times}10^2cells$ in the environmental air, water supply, and unfilled packs and bottles ; that of thermophiles $1.0{\sim}3.0{\times}10cells$ in the air and water ; that of psychrophiles $1.0{\times}10cells{\sim}1.0{\times}10^2cells$ in the air, water, packs and bottles ; however no coliform was detected.