Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

The aim of this work is to study the impact of pea protein isolate (PPI) on the microstructural, textural, and rheological properties of bacteriologically acidified feta (BAF) cheese fortified with milk protein concentrate (MPC) during 30 days of storage. Various blends of MPC and PPI were mixed at levels of 12:0%, 10:2%, 9:3%, 8:4%, 7:5%, 6:6% (w/v dry basis), respectively. The results showed that substitution of MPC by PPI led to reduction G′...