Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey
M., S., M., E. (2017). Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey. EKB Journal Management System, 14(1), 1-12. doi: 10.12816/0038400
Shamsia M.; El-Ghannam M.. "Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey". EKB Journal Management System, 14, 1, 2017, 1-12. doi: 10.12816/0038400
M., S., M., E. (2017). 'Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey', EKB Journal Management System, 14(1), pp. 1-12. doi: 10.12816/0038400
M., S., M., E. Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey. EKB Journal Management System, 2017; 14(1): 1-12. doi: 10.12816/0038400

Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey

Alexandria Journal of Food Science and Technology
Article 1, Volume 14, Issue 1, June 2017, Page 1-12  XML PDF (476.23 K)
Document Type: Original Article
DOI: 10.12816/0038400
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Authors
Shamsia M.1; El-Ghannam M.2
1Food and Dairy Science and Technology Dept., Fac. of Agric., Damanhour Univ., Damanhour, Albeheira, 22516, Egypt.
2Dairy Science & Technology Dept., Fac. of Agric., El-Shatby, Alexandria Univ., Alexandria, Egypt.
Abstract
Spreadable processed cheese analogue was prepared by replacing 2.5, 5 and 7.5% of skim milk powder with 9.22, 18.44 and 27.7 of Ricotta cheese, respectively. The obtained results showed that it is possible to successively use Ricotta cheese as an ingredient for processed cheese manufacturing with good flavour and acceptability. Production of processed cheese analogue with addition of Ricotta cheese significantly increased the total nitrogen, soluble nitrogen, fat and ash as compared with the control. At the same time, lactose content was significantly decreased comparing with the control. However, total solids, salt contents and pH values in all treatments were changed within a narrow range where the variations were not significant. Storage of cheese for 60 days showed a general trend of increment in all components ratios except lactose where the ratios were decreased. The texture of processed cheese analogue improved with adding Ricotta cheese. Replacement of skim milk powder at ratios of 2.5 and 5% with Ricotta cheese did not alter the colour, taste and overall acceptability while the 7.5% revealed the lowest acceptability by the panellists.
Therefore, producing processed cheese analogue can be made with addition of Ricotta cheese up to 18.44% with satisfied sensory attributes.
Keywords
Ricotta cheese; Processed cheese; whey protein
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