Free amino acid profile and textural and sensory characteristics of whey less feta cheese

In this study, prodused wheyless cheese was a kind of feta cheese that was considered as a substitution for UF cheese. In this method, by mixing whey protein concentrate (WPC) or milk protein concentrate (MPC) in cream, similar to retentate, which is used in ultrafiltration cheese, was obtained. Then, the process was followed similar to production of UF cheese. Two experimental samples with the different whey protein / casein ratio were produced: one of the cheeses was produced by mixing WPC and MPC with the whey protein to casein ratio of 30: 70(treatment 1) and the other cheese was produced by mixing MPC with the whey protein to casein ratio of 20:80(treatment 2). Then, in the produced cheeses, free amino acid profile in day 30 of ripening, textural property in day 1, 30 and 60 of ripening and sensory property in days 30 and 60 of ripening were evaluated. The concentration of free amino acids in the control cheese was significantly more than treatment 1 and 2. The results of statistical analysis of obtained data showed that the interaction of treatment and storage had significant effects on textural and sensory properties (P