Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk

• Main Authors: Ida Drgalić, Ljubica Tratnik, Rajka Božanić, Damir Kozlek
• Format: Article
• Language: English
• Published: Croatian Dairy Union 2002-04-01
• Series: Mljekarstvo
• Subjects: Feta; Domiati; goat´s milk; production; yield
• Online Access: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3504
• ISSN: 0026-704X; 1846-4025

Brined Feta and Domiati type cheeses were produced from whole goat´s milk. Different types of production were used; with and without goat´s milk acidification with citric acid. The effect of calcium chloride addition was also examined. Renneting of goat´s milk with 0.03% renilase was conducted at 40°C for Domiati type cheese and at 30°C for Feta type cheese. Additives (citric acid and calcium chloride) presence had no effect on reneting time for Feta type cheeses while citric acid addition significantly reduced reneting time for Domiati type cheeses. Domiati type cheeses possessed softer consistency, lower acidity, lower protein and fat content than Feta type cheeses. The yield of Domiati type cheeses was approximately 18.37% higher than of Feta type cheeses. Ripening of both types of cheeses was conducted in the brine with 10% sodium chloride at 12°C for 14 days. All cheese samples had lower protein, fat and calcium content in comparison with quality of cheeses before ripening in a brine. This especially occurred in Feta type cheeses. Sensory evaluation of analysed type of cheese was determined at 7th and 14th day of ripening. Better sensory scores are obtained for both types of cheeses after 14 days of ripening, when flavour and taste improvements were significantly higher. The best scores were obtained for Domiati cheese samples from unacidified goat´s milk, regardles of calcium chloride addition.