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

Published online by Cambridge University Press:  02 March 2017

Abdul Ahid Rashid ,
Nuzhat Huma ,
Tahir Zahoor  and
Muhammad Asgher
Abdul Ahid Rashid*
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Nuzhat Huma
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Tahir Zahoor
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Asgher
Affiliation:
Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
*
*For correspondence; e-mail: ch.abdulahid@gmail.com
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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.

Keywords

Central composite designResponse Surface MethodologyRicotta cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 1 , February 2017 , pp. 109 - 116
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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