%0 Journal Article
%T Quality Evaluation of ˇ°Ricottaˇ± Cheese Produced at Laboratory Level
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2012
%I 
%R 10.5923/j.food.20120206.02
%X Ricotta cheese is made from heat-acid precipitation of protein from whey or whey-milk blend. The study aimed to evaluate the quality characteristics of ricotta cheese produced at laboratory level. The chemical composition of ricotta cheese was as follows: moisture: 72.89%, protein: 72.89%, protein: 0.14%, fat: 0.6%, ash: 5.37%, pH: 5.28, acidity: 1.38%, total solid: 18.41%, Ca: 225mg/100g, K: 120mg/100g and Na: 106mg/100g. On the other hand, the total viable count was 1.0ˇÁ104 c.f.u/g and yeast and mould count was 2.0ˇÁ102 c.f.u/g. However, all harmful microorganisms were not detected in cheese samples. The sensory evaluation showed that ricotta cheese was generally acceptable. The study recommends encouraging the local dairy industry to introduce ricotta cheese so as to meet the local need and to use whey in the other dairy products.
%K Chemical Composition
%K Yeasts And Moulds
%K Total Viable Count
%K Sensory Evaluation
%U http://article.sapub.org/10.5923.j.food.20120206.02.html