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The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils

Farzad Farbod, Ahmad Kalbasi, Sohrab Moini, Zahra Emam-Djomeh, Hadi Razavi, Ali Mortazavi and Hamed-Reza Beheshti

Skim milk, milk fat, cumin powder, olive and fish oils used to produce fortified feta cheese with 8.4% mixed fat and its chemical, textural and sensory analyses compared with control or low only milk fat (again at 8.4%)feta cheese during 2 months cold storage. The measured hardness and sensorial scores of fortified cheese became very close (with no significant differences) to control samples after 30 days of storage due to the use of respectively whey protein concentrate and cumin seed powder. Additionally, the rheological properties (storage modulus, loss modulus and loss tangent) of fortified cheese reached to 85% of the parallel parameters in control sample throughout the 2 months cold storage. Although the peroxide and thiobarbituric acid values of fortified cheese increased to some extent, it did not exceed the standard levels and sensory panel did not detect any fishy flavour and unpleasant aroma even after 60 days storage. The unsaturated and saturated fatty acids of fortified cheese after 0, 30, and 60 days of storage, respectively were 120, 124 and 156% more and 27, 28 and 30% less than the similar values in control. Since the fortified samples of feta cheese had 30 mg or 10% of daily dose of EPA and DHA, it can be used as a rich source of omega 3 instead of normal feta cheese.