EFFECT OF USING ORANGE ON THE PHYSICO-CHEMICAL PROPERTIES OF RICOTTA CHEESE

Abstract

ricotta cheese was manufactured from whether sweet whey or sweet buttermilk fortified with (Citrus sinensis var. Balady) as a functional dairy food with high antioxidant activity and long shelf life. Ricotta cheese was fortified with 1,3 and 5% Citrus sinensis and stored at 5 ± 1oC for 22 days. Subsequently, the resultant cheeses from different treatments were analyzed for antioxidant activity by using FRAP methods, chemical, microbiological, loss and recovery of protein %, Cheese yield %, amino acid content, chemical score, protein efficiency ratio (PER), biological value (BV)and sensory properties. Also, cost of production was determined. The results revealed that, Ricotta cheese supplemented with Citrus sinensis either made from sweet whey or buttermilk retained more ferric reducing antioxidant power (FRAP), pH values, cheese yield, amino acids and organoleptic properties. On the other hand, fortification with Citrus sinensis decreased the total bacterial count, mould & yeast, titratable acidity, loss protein % and the cost of production. It was concluded that, Ricotta cheese could further carry more healthy benefits and extended the shelf life of Ricotta chesse when it was fortified with Citrus sinensis var. Balady whether made from sweet whey or buttermilk up to 5% but concerning organoleptic properties the level of 3% Citrus sinensis var. Balady of the resultant cheese made from whey or buttermilk was preferable.