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A modified form of Myzithra cheese (M) was produced by substituting the fresh cheese whey by dried whey protein concentrate 65% (WPC 65%). The proportion of the materials used in the production of the modified Myzithra cheese blend was: 16.1% WPC, 49.9% water, 8.0% ovine milk and 26.0% ovine cream. The mixture was placed in polyethylene package before being subjected to heat treatment at 90 °C for 30 min. A control Myzithra cheese (C) was also produced in the traditional way. Both cheeses were submitted to microbiological, physicochemical and rheological analyses as well as organoleptic tests 1 day after production and following 25 days in cold storage. The modified Myzithra cheese (M) had a higher lactose, potassium and sodium content and lower total bacteria, protein, ash, calcium, hardness and adhesiveness than C-Myzithra cheese, while yeasts and moulds were absent. Also, M-Myzithra cheese remained unchanged organoleptically and texturally during cold storage, whereas C-Myzithra cheese deteriorated. Sensory evaluation revealed that M-Myzithra cheese was of good quality and can cover the annual consumption demand for Myzithra cheese, thus helping to resolve the problem of seasonal production of C-Myzithra cheese while simultaneously exploiting the WPC. |
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