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Ricotta Cheese Lab Report

1954 Words8 Pages

RESULTS AND DISCUSSION

Physicochemical properties of prepared processed cheese analogue
Chemical composition of prepared processed cheese was shown in Table 3. Data showed that the addition of ricotta cheese proportionally and significantly increased the total nitrogen by 6.8, 15.4 and 22.4%, soluble nitrogen by 70.4, 139.6 and 210%, fat by 2.8, 5 and 7.8% and ash by 2.26, 7.77 and 11.65% in T1, T2 and T3 respectively as compared with the control. At the same time, lactose content was significantly decreased by 18, 36 and 35.6% in T1, T2 and T3 respectively comparing with the control. However, Total solids, salt contents and pH values in all treatments were changed within a narrow range where the variations were not significant. The observed …show more content…

It is a serious defect where the cheese loses its homogeneity and the separated oil going to rapid deterioration. Oiling-off values (table 4) of fresh processed cheese made with ricotta cheese were significantly reduced with the successive addition of ricotta cheese. It was reduced by 10.7, 19.6 and 25.0% for T1, T2 and T3 respectively comparing with the control. The same trend was obtained for the stored cheese. It was reduced by 13.1, 18.5 and 23.2% for T1, T2 and T3 respectively comparing with the control. On the other hand, cold storage led to significant increase in the amount of the separated oil in comparison with the values of fresh cheese. It was increased by 26.9, 23.5, 28.5 and 30% for control, T1, T2 and T3 respectively. Therefore, the addition of ricotta cheese improved the resistance of cheese against the defect of oil …show more content…

Hardness

Hardness (g) of cheese is the force required to bite completely through the cheese sample when placed between molars (Gunasekaran & Ak, 2003). In the texture analyzer, it is the peak force during the first compression (Force required for a pre-determined
Deformation). Hardness of processed cheese, in particular, is an attribute directly correlates with the moisture content, fat content, pH, emulsifying salt and the type and properties of natural cheese incorporated in the blend.
In our study, hardness of both fresh and stored cheese was significantly increased with the addition of ricotta cheese. As the ricotta cheese ratio increased as the hardness of cheese increased. At the same time, cold storage of cheese led to significant increment of hardness comparing to the fresh one. Fox et al (2000) reported that the increase of whey protein content increases the hardness of cheese. Moreover, the increase of hardness of stored cheese may due to decrease in moisture content and less availability of water during storage, consequently loss of texture integrity generating by proteolysis activities (Awad et al

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