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Journal of Agricultural Science and Technology، جلد ۳، شماره Number ۳، صفحات ۲۳۷-۲۴۰
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عنوان انگلیسی Process Optimization of Ricotta Cheese According to Iranian Preferences
چکیده انگلیسی مقاله 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.
کلیدواژه‌های انگلیسی مقاله formulation,Process optimization,Ricotta cheese,Whey
نویسندگان مقاله محمد باقر حبیبی نجفی | m b habibi najafi
department of food science amp;amp; technology faculty of agriculture, ferdowsi university of mashhad, p. o. box 91775-1163, mashhad, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه فردوسی (Ferdowsi university)

a moatamedzadegan |
department of food science amp;amp; technology faculty of agriculture, ferdowsi university of mashhad, p. o. box 91775-1163, mashhad, islamic republic of iran.
سازمان اصلی تایید شده: دانشگاه فردوسی (Ferdowsi university)

نشانی اینترنتی http://jast.modares.ac.ir/article_4642_11e6979704069d3b7db6c8c24f36c27c.pdf
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