Process Optimization of Ricotta Cheese According to Iranian Preferences | ||
| Journal of Agricultural Science and Technology | ||
| Article 8, Volume 3, Issue 3, 2001, Pages 237-240 PDF (181.08 K) | ||
| Authors | ||
| M. B. Habibi Najafi; A. Moatamedzadegan | ||
| Department of Food Science & Technology Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775-1163, Mashhad, Islamic Republic of Iran. | ||
| Abstract | ||
| In this study, the optimum combination of major factors affecting the acceptability of whey-based Ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) was determined in a complete randomized design method with a factorial experiment. Ricotta cheese trials made by mixing whey and milk in a ratio of 5:1 were then organoleptically judged on the basis of the main attributes such as color, flavor, texture, and overall acceptability. The collected data were then statistically analyzed using a seven point hedonic method. The results show that the addition of fat had a significant effect on all sensory attributes (p< 0.05). The incorporation of salt in the formulation also had a significant effect on flavor, color, and overall acceptability (p< 0.05) as well as on texture (p< 0.01), whereas the addition of starter culture had a significant effect only on texture (p< 0.01) and overall acceptability (p< 0.05). It was concluded that a combination of 5% fat, 2% salt, and 3% starter culture gains a higher score and could be recommended as the preferred formulation for Iranian consumers. | ||
| Keywords | ||
| Whey; formulation; Process optimization; ricotta cheese | ||
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