Effect of draining temperature on the biochemical characteristics of Feta cheese

Two different draining temperatures, 15 and 21 degreesC were applied to fiv e Feta cheese curds made with different starters, containing mesophilic or thermophilic strains or mixtures of them. After 20 h of draining, the pH of curds made with thermophilic starters ranged from 5.28 to 5.49. The draini ng temperature significantly affected (P < 0.05) the pH and the total solid s of the cheeses. The inclusion of whey proteins in the cheese curd due to the insufficient draining of cheeses at 15<degrees>C, resulted in higher wa ter-soluble nitrogen (WSN), as % of total nitrogen content. Free amino acid contents were significantly affected (P < 0.05) by the draining temperatur e and by the presence of thermophilic lactobacilli in the starter mixture. Draining temperature also significantly affected (P < 0.05) residual alpha (s)- and beta -casein and the RP-HPLC profiles of the WSN. The C-2:0 to C-8 :0 free fatty acids, hardness (kg) and fracturability (kg), as well as the total organoleptic scores, were significantly (P < 0.05) higher in feta dra ined at 21<degrees>C. (C) 2001 Elsevier Science Ltd. All rights reserved.