Quality Evaluation of “Ricotta” Cheese Produced at Laboratory Level

Sulieman, Abdel Moneim E.; Eljack, Aisha S.; Salih, Zakaria A.

doi:10.5923/j.food.20120206.02

Cited by 10 publications

(10 citation statements)

References 4 publications

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“…Melting point is an important physical characteristic of fat compounds, which is useful for their identification, and it is crucial in many technological applications of fats. The MP of fatty acids increases with increasing chain length and decreases with increasing degree of unsaturation (Sulieman et al, 2013). No significant difference was observed between the MP of buffalo and cow ghee.…”

Section: Composition and Physicochemical Characteristics Of Ghee Samplesmentioning

confidence: 76%

“…The result of the MP of buffalo and cow ghee was within the range of that reported by Bindal and Wadhwa (1993) (32.7-35.8 and 33.4-38.8°C for cow and buffalo ghee, respectively). While in the study of Sulieman et al (2013), the MP of three ghee purchased in local markets in Sudan and the ghee prepared in the laboratory was reported 37, 38, and 37°C, 37°C, respectively. The MP of ghee samples in their research is higher than those of the present study.…”

Section: Composition and Physicochemical Characteristics Of Ghee Samplesmentioning

confidence: 99%

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Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

Nezhad Razmjoui Akhgar,

Shaviklo,

Khamisabadi

2023

AUDJG - Food Technology

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The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.

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Section: Composition and Physicochemical Characteristics Of Ghee Samplesmentioning

confidence: 76%

Section: Composition and Physicochemical Characteristics Of Ghee Samplesmentioning

confidence: 99%

Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

Nezhad Razmjoui Akhgar,

Shaviklo,

Khamisabadi

2023

AUDJG - Food Technology

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“…Souza et al (33) evaluated 30 samples of Ricotta and found that 16.67% of the samples could be classified as low-fat cheese, 23.33% as semi-fat cheese and 60% as full-fat cheese. In the chemical composition of Ricotta cheese produced in laboratory conditions water was dominant (72.89%), while protein, fat and ash were amounted by only 0.6%, 0.7%, and 6.9%, respectively (34). Examining artisanal and industrial Ricotta samples Mattera et al (35) noticed that industrial Ricotta showed a greater homogeneity in view of their chemical composition.…”

Section: Discussionmentioning

confidence: 99%

Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

Paskaš

Miočinović

Savić

et al. 2019

Macedonian Veterinary Review

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This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.

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“…Ricotta cheese were Sensory evaluated for appearance, texture, flavor and Overall Acceptability according to scheme described by Sulieman et al (2012).…”

Section: Sensory Evaluation Of Ricotta Cheesementioning

confidence: 99%

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

El- Dardiry,

El-Rhmany,

Abo ali

et al. 2024

المجلة العربية للعلوم الزراعية

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Quality Evaluation of “Ricotta” Cheese Produced at Laboratory Level

Abstract: Ricotta cheese is made fro m heat-acid precipitation o f p rotein fro m whey or whey-milk blend. The study aimed to evaluate the quality characteristics of ricotta cheese produced at laboratory level. The chemical co mposition of ricotta cheese was as follows: mo isture: 72.

Cited by 10 publications

References 4 publications

Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk

Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

The effect of adding sweet buttermilk and banana peels ‎powder on the properties and quality of Ricotta cheese

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