PROCESS OPTIMIZATION OF RICOTTA CHEESE ACCORDING TO IRANIAN PREFERENCES (RESEARCH NOTE)

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HABIBI NAJAFI M.B.; MOTAMED ZADEGAN A.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY Year:2001 | Volume:3 | Issue:3 Page(s): 237-240

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Information Journal Paper

Title

PROCESS OPTIMIZATION OF RICOTTA CHEESE ACCORDING TO IRANIAN PREFERENCES (RESEARCH NOTE)

Author(s)

HABIBI NAJAFI M.B. | MOTAMED ZADEGAN A. | Issue Writer Certificate

Keywords

FORMULATION

PROCESS OPTIMIZATION

RICOTTA CHEESE

WHEY

Abstract

In this study, the optimum combination of major factors affecting the acceptability of whey-based Ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) 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 5:1 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< 0.05). The incorporation of salt in the formulation also had a significant effect on flavor, color, and overall acceptability (p< 0.05) as well as on texture (p< 0.01), whereas the addition of starter culture had a significant effect only on texture (p< 0.01) and overall acceptability (p< 0.05). It was concluded that a combination of 5% fat, 2% salt, and 3% starter culture gains a higher score and could be recommended as the preferred formulation for Iranian consumers.

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APA: Copy

HABIBI NAJAFI, M.B., & MOTAMED ZADEGAN, A.. (2001). PROCESS OPTIMIZATION OF RICOTTA CHEESE ACCORDING TO IRANIAN PREFERENCES (RESEARCH NOTE). JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 3(3), 237-240. SID. https://sid.ir/paper/539943/en

Vancouver: Copy

HABIBI NAJAFI M.B., MOTAMED ZADEGAN A.. PROCESS OPTIMIZATION OF RICOTTA CHEESE ACCORDING TO IRANIAN PREFERENCES (RESEARCH NOTE). JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2001;3(3):237-240. Available from: https://sid.ir/paper/539943/en

IEEE: Copy

M.B. HABIBI NAJAFI, and A. MOTAMED ZADEGAN, “PROCESS OPTIMIZATION OF RICOTTA CHEESE ACCORDING TO IRANIAN PREFERENCES (RESEARCH NOTE),” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 3, no. 3, pp. 237–240, 2001, [Online]. Available: https://sid.ir/paper/539943/en

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