Process Optimization of Ricotta Cheese According to Iranian Preferences

In this study, the optimum combination of major factors affecting the acceptability of whey-based Ricotta cheese i.e. fat at three levels (۰, ۵, ۱۰%), salt at three levels (۰, ۱, ۲%), and starter culture at two levels (۰, ۳%) 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 ۵:۱ 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< ۰.۰۵). The incorporation of salt in the formulation also had a significant effect on flavor, color, and overall acceptability (p< ۰.۰۵) as well as on texture (p< ۰.۰۱), whereas the addition of starter culture had a significant effect only on texture (p< ۰.۰۱) and overall acceptability (p< ۰.۰۵). It was concluded that a combination of ۵% fat, ۲% salt, and ۳% starter culture gains a higher score and could be recommended as the preferred formulation for Iranian consumers.

کلیدواژه ها:

Whey ، formulation ، Process optimization ، Ricotta cheese