EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

Ricotta cheese made from sweet or salted Ras cheese whey coagulated with heat and direct acidification with acetic and  lactic acid to  pH 5.8-5.9 at 87.88°c, It was previously mentioned that cheese made by acetic acid  achieved a higher total score points, while cheese made by lactic acid resulted in a higher yield,  It was also observed that  the cheese made by added potassium sorbate as preservative and  packaged under vacuum was of  a lower  microbiological properties . Therefore, in the light of these results Ricotta cheese  was made from salted whey using a mixture of  acetic and lactic acid (1:1),  with the addition of  skim milk powder and retentate at the rates of 1,2, and 3 %. The yield of cheese gradually increased with increasing the levels of skim milk powder and  the retentate being  added to the  whey .Sensory evaluation indicated that the cheese made by  the addition  2% skim milk powder and 1% retentate achieved a higher total score. The microbiological properties did  not  vary in the fresh cheese. Prolonging the storage periods  and by increasing  ,the levels of skim milk powder and retentate resulted in a cheese of higher microbiological quality increased.
It could also be indicated from the previously obtained results,  that  the cheese made by added 2% skim milk powder and 1% retentate achieved a higher total score, so in this section ,cheese was made  with added certain herpes to improve the flavor of cheese. The cheese coagulated with acetic and lactic acid (1:1) and with the  addition of 2% skim milk powder ,and with the  addition of  olives  had the highest total scores points, compared with other treatments. The cheese coagulated with acetic and  lactic acid(1:1) and  with the addition of  1% retentate and  green pepper  had the highest total scores points, compared with other treatments.