title: Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
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.
authors.affiliation: National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.
authors.forename: Abdul Ahid
authors.initials: AA
authors.lastname: Rashid
authors.affiliation: National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.
authors.forename: Nuzhat
authors.initials: N
authors.lastname: Huma
authors.affiliation: National Institute of Food Science and Technology,University of Agriculture,Faisalabad,Pakistan.
authors.forename: Tahir
authors.initials: T
authors.lastname: Zahoor
authors.affiliation: Department of Biochemistry,University of Agriculture,Faisalabad,Pakistan.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Asgher
mesh_terms: D000818:Animals; D002020:Buffaloes; D002122:Calcium Chloride; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D005223:Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D013696:Temperature; D000067796:Whey
chemical_list: D005223:Fats; D008894:Milk Proteins; D007785:Lactose; D002122:Calcium Chloride
keywords: Central composite design; Response Surface Methodology; Ricotta cheese