Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation

Abstract

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta cheese using heat treatment with acid and Best Ricotta which manufactured by heating without addition of acid. Cheese samples were analyzed for some physicochemical analysis (moisture, total solids, pH, protein, yield and hardness) and organoleptic characteristics including (Appearance, texture, flavor, color, and overall acceptability) during 7 days of storage at 4±1ºc. It was found that the moisture content of Ricotta cheese was76.50% which was lower than that of Best ricotta 79.266%, the total solid of Best ricotta cheese was 17.733 %, while for Ricotta cheese was 21.50 %. Ricotta cheese characterized by lower pH value of 5.48 and higher acidity, protein contain, yield and hardness 0.103 %, 14.2%, 8.7% and 6g as compared to Best Ricotta cheese which were 6.40, 0.054 %, 12.26%, 6.49% and 3.66 g respectively at the first day of cold storage. It was noted that with the prolonged of the storage time, there was an increase in the values of some characteristics, including the percentage of total solids, acidity and hardness, while there was a decrease in the values of pH, moisture and protein percentage. Ricotta cheese gets the highest score by sensory panelists for the texture and appearance and unlike for, flavors and color than the Best Ricotta. Those degrees decreased slightly during the storage period.