process optimization of ricotta cheese according to iranian preferences

in this study, the optimum combination of major factors affecting the acceptability of whey-based ricotta cheese i.e. fat at three levels (0, 5, 10%), salt at three levels (0, 1, 2%), and starter culture at two levels (0, 3%) was determined in a complete randomized design method with a factorial experiment. ricotta cheese trials made by mixing whey and milk in a ratio of 5:1 were then organoleptically judged on the basis of the main attributes such as color, flavor, texture, and overall acceptability. the collected data were then statistically analyzed using a seven point hedonic method. the results show that the addition of fat had a significant effect on all sensory attributes (p< 0.05). the incorporation of salt in the formulation also had a significant effect on flavor, color, and overall acceptability (p< 0.05) as well as on texture (p< 0.01), whereas the addition of starter culture had a significant effect only on texture (p< 0.01) and overall acceptability (p< 0.05). it was concluded that a combination of 5% fat, 2% salt, and 3% starter culture gains a higher score and could be recommended as the preferred formulation for iranian consumers.