Effect of Milk protein concentrate and Whey protein concentrate on yield and chemical, sensory and rheological properties of UF Feta cheese

The aim of this study was to investigate the effect of Milk Protein Concentrate and Whey Protein Concentrate on yield and chemical, sensory and rheological properties of ultrafiltration Feta Cheese. Milk Protein Concentrate and Whey Protein Concentrate were used with 1 and 2 percent solety or combined. These concentrates were added to retentate what was produced via ultrafiltration. Moreover control sample (without Milk Protein Concentrate and Whey Protein Concentrate) was produced. The samples were evaluated on 1, 15, 30, 45, 60 days after production in terms of chemical, sensory and rheological properties. Significant pH decrease (P