Effect of addition of fermented whey protein concentrate on cheese yield and fat and protein recoveries of Feta cheese

The production of Feta cheese with different levels of fermented whey protein concentrate (FWPC) was investigated. The FWPC, prepared from whey obtained during Feta cheesemaking, was added at 5, 10, 15, and 20% (v/v) levels either after (A) or before (B) formation of cheese curd. Increasing the level of incorporation of FWPC in both groups resulted in decrease in adjusted yield, protein recovery and fat recovery and this decrease was more in A than in B. However, addition of FWPC to the milk (13 group) significantly enhanced the cheese yield and was similar to 13% at 20% addition of FWPC.