Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder

Aims: The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder.

Methodology: Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from whey only (T1), and whey + milk powder (T2 and T3). Salt (2% w/w) was added to all treatments, while white vinegar (5% w/w) was added to T2 and T3. Cheese was stored without whey at 5°C for 30 days, and physicochemical and sensory characteristics were determined at 1, 7, 14 and 30-day intervals.

Results: Fat and protein contents were significantly affected by the concentration of milk powder being high in T3, while the pH was lower in T3, and total solids and ash contents were not significantly affected. The fat and total solids contents steadily increased towards the end of the storage period, while the protein and pH declined to the minimum at day 7, and the ash content reached the maximum at day 14. The concentration of milk powder and storage period significantly affected the sensory characteristic except colour and saltiness, respectively.

Conclusion: The concentration of whole milk powder affected all physicochemical characteristics of cheese except total solids and ash contents, while the storage period affected all physicochemical characteristics except fat content and pH of cheese.