Textural profile characterizations of white brined cheese manufactured from sheep’s, goat’s or combination milk mixtures

White-brined cheese is widely consumed and produced in the Mediterranean countries and Jordan. Traditionally, white-brined cheese produced from sheep’s milk. The study aimed to examine the effect of storage duration and mixing different milk proportions and combinations of sheep’s and goats milk on cheese yield and texture profile of white-brined cheese.

Jordanian WBC which is made by mixing different proportions from sheep’s and goat’s milk types then boiled for 15 min. Some characteristics such as texture profile and cheese yields were measured and evaluated. after storage for 12 months at room temperature.

WBC made from sheep’s milk or from mixtures of sheep’s and goat’s showed an increase in cheese yield by 11.07% and 5.59% for sheep’s and sheep’s milk mixtures, respectively. The addition of goat’s milk in a percentage >25% to sheep’s milk decreases cheese hardness and gumminess while adding goat’s milk in a percentage of 25% causes a significant increase in cheese hardness, cohesiveness and gumminess. The increase in hardness for treatment 5 to 4801.2±1463 gf compared with the control treatment 1 of 4111.4±1401 gf. Storage of WBC increased hardness significantly (p<0.05) after 12 months by 47.2% of WBC made from sheep’s milk. The texture profile and cheese quality characteristics of White brined cheese are influenced by storage time and milk types.