Nutrient content, sensory quality and consumer acceptability of full-fat and low-fat feta cheese made from buffalo's milk packed in canola oil with or without basil

Date

12-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Abstract

The product quality and production cost of full ? fat and low ? fat feta cheese from buffalo?s milk packed in canola oil with or without basil were assessed. The aim was to develop a technology for the production of feta cheese from buffalo?s milk that can be adapted by small-scale dairy processors. Full ? fat feta cheese were prepared from whole buffalo?s milk while the low ? fat feta cheese were from buffalo?s milk standardized to 3% fat. The study followed a 2 x 2 factorial in a Completely Randomized Design. The cheese did not differ in protein content. Low-fat feta had lower (P<0.01) fat and calorie (P<0.01) and higher (P<0.01) moisture and salt (P<0.01) contents. Full-fat feta in canola oil with basil had lower (P<0.05) ash content than from other treatments. The higher ratings of full-fat feta in canola oil in appearance and firmness were significantly but independently influenced by the type of milk and packaging used. Full-fat feta had higher (P<0.05) ratings for cohesiveness, flavor and general acceptability than low-fat feta. Full-fat feta in canola with basil had lower (P<0.01) saltiness score than other treatments. Aroma and after-taste did not differ significantly. All feta cheeses were highly acceptable since they had > 60 score in general acceptability sensory parameter. Full -feta in canola with basil was consistently preferred by consumer panelists. However ties with some treatments occurred depending on the social demographic factors of the consumers. The yield of full-fat feta was higher (P<0.05) than low-fat feta. The actual product cost of low-fat feta was higher than the full-fat cheese. However, high profit for all feta cheeses can be achieved. The results indicate that product quality of low-fat feta is lower than full-fat feta but the advantage of the former is its higher nutritive value. Both types of feta can be manufactured and can be a good source of income of local dairy processors. The simple processing technology for feta cheese can easily be adapted by small-scale dairy processors.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2012 A3 /F35

Document Type

Thesis

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