NDLI: Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

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Year: 2017 Volume: 84

Year: 2017 Volume: 84 Issue: 1

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Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

Association of MAP4K4 gene single nucleotide polymorphism with mastitis and milk traits in Chinese Holstein cattle.

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Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Rashid, Abdul Ahid Huma, Nuzhat Zahoor, Tahir Asgher, Muhammad
Description	Country affiliation: Pakistan Author Affiliation: Rashid AA ( National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.); Huma N ( National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.); Zahoor T ( National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.); Asgher M ( Department of Biochemistry,University of Agriculture,Faisalabad,Pakistan.)
Abstract	The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60–90 °C), pH (3–7) and CaCl2 concentration (2·0–6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.
File Format	HTM / HTML
ISSN	00220299
Issue Number	1
Volume Number	84
e-ISSN	14697629
Journal	Journal of Dairy Research
Language	English
Publisher	Cambridge University Press
Publisher Date	2017-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Veterinary Medicine Buffaloes Calcium Chloride Cheese Analysis Food Handling Methods Temperature Whey Animals Chemical Phenomena Fats Hydrogen-ion Concentration Lactose Milk Chemistry Milk Proteins Journal Article
Content Type	Text
Resource Type	Article
Subject	Medicine Animal Science and Zoology Food Science

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