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. 2023 May 28;12(11):2176.
doi: 10.3390/foods12112176.

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

Panagiotis Thodis  1 , Ioanna S Kosma  1 , Konstantinos Nesseris  2 , Anastasia V Badeka  1 , Michael G Kontominas  1
Affiliations

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

Panagiotis Thodis et al. Foods. .

Abstract

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

Keywords: Feta cheese; cheese quality; ripening time; stainless-steel tank; tin can container; wooden barrel.

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Conflict of interest statement

The authors declare that this study received no funding from Dodoni S.A. The only involvement of the company Dodoni S.A. in the present study was the preparation of the Feta cheese samples. The company Dodoni S.A. was not involved in the study design, the collection, analysis, or interpretation of data, the writing of the article, or the decision to submit it for publication.

Figures

Figure 1
Figure 1
Main effects plots for the physicochemical parameters of (a) pH, (b) % moisture, (c) % fat, (d)% protein, (e) % lactose, and (f) % salt of feta cheese as a function of the packaging material and ripening time.
Figure 2
Figure 2
Main effects plots for the proteolysis parameters of (a) % TN, (b) % WSN, (c) % TCA, and (d) % PTA of Feta cheese as a function of the packaging material and ripening time.
Figure 3
Figure 3
Main effects plots for the textural parameters of the (a) hardness and (b) fracturability of Feta cheese as a function of the packaging material and ripening time.
Figure 4
Figure 4
Main effects plots for the sensory parameters of (a) color, (b) texture, (c) taste, and (d) aroma of Feta cheese as a function of the packaging material and ripening time.
See this image and copyright information in PMC

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