Vol. 9, Special Issue 1 (2024)

Author(s): Nishida Naduvil Peediekal, Mohamed Sanjeed Malayanakath, Archana Chandran, Archana Suresh, Rejeesh Raveendran Nair, Smitha James Lukose and Beena Athrayil Kalathil

Abstract: Optimisation of brine concentration is a critical step in the manufacture of feta type cheese. The objective of this research paper was to study the effect of brining salt concentration on the salt content, microbial quality, and sensory analysis of Feta-type cheese made from Malabari goat milk. Three different brines with salt concentrations of 10%, 13%, and 16% were used to brine the cheese. The analysis of salt content revealed that the salt concentration in the cheese brined with 10% salt remained stable during ripening. In contrast, the cheese brined with 13% and 16% salt concentrations showed a decline in salt content over time. Microbial quality analysis demonstrated a correlation between salt concentration and microbial reduction. The results revealed that the cheese brined with 10% salt concentration scored the highest in sensory acceptability. These results offer valuable insights to optimize brining processes to achieve desired quality in Feta-type cheese.