Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 3 3 2001 07 01 Process Optimization of Ricotta Cheese According to Iranian Preferences 237 240 15567 EN M. B. Habibi Najafi Department of Food Science & Technology Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775-1163, Mashhad, Islamic Republic of Iran. A. Moatamedzadegan Department of Food Science & Technology Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775-1163, Mashhad, Islamic Republic of Iran. Journal Article 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. https://jast.modares.ac.ir/article_15567_9afeba42972a726b6b6d46ed9d506e99.pdf