Process Optimization of Ricotta Cheese According to Iranian Preferences

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.