Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta using heat treatment with acid and Best which manufactured by heating without addition acid. Cheese samples were analyzed some physicochemical analysis (moisture, total solids, pH, protein, yield hardness) organoleptic characteristics including (Appearance, texture, flavor, color, overall acceptability) during 7 days storage at 4±1ºc. It found that moisture content was76.50% lower than ricotta 79.266%, solid 17.733 %, while 21.50 %. characterized pH value 5.48 higher acidity, protein contain, hardness 0.103 14.2%, 8.7% 6g as compared to 6.40, 0.054 12.26%, 6.49% 3.66 g respectively first day cold storage. noted prolonged time, there an increase in values characteristics, percentage acidity hardness, a decrease percentage. gets highest score sensory panelists texture appearance unlike for, flavors color Ricotta. Those degrees decreased slightly period.