USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 34, Issue 4, April 2009, Page 2937-2943 PDF (573.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.112334 | ||||
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| Authors | ||||
| M. Sh. Gomaa; E. S. El-Sokkary; M . M. M. Refaey | ||||
| Dairy Department, Faculty of Agriculture Mansoura University , Mansoura, Egypt. | ||||
| Abstract | ||||
| Ricotta cheese was made from sweet or salted whey produced from Ras cheese whey by heat coagulant and direct acidification. Acetic ,citric or lactic acid were used to adjust the pH to 5.8- 5.9 at 87 -88˚c. Cheese made using lactic acid had a higher yield compared with other acid coagulant. Also, cheese treated with acetic acid had the highest total solids and protein content than that from other treatments, either made from sweet or salted whey. In addition ,cheese made by using heat coagulant had the highest fat content, either made from sweet or salted whey. On the other hand, cheese treated with acetic acid had a higher scoring points. Moreover, cheese made by using heat coagulant had lower total bacterial count (T.C), proteolytic and lipolytic bacterial counts either made from sweet or salted whey. However, cheese made by using acetic acid had the lowest counts of moulds and yeasts (M&Y). | ||||
| Keywords | ||||
| Ricotta cheese; whey; acetic acid; citric acid; lactic acid and heat coagulant | ||||
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