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The effect of processing variables on the yield and quality of Ricotta cheese



The effect of processing variables on the yield and quality of Ricotta cheese



Dairy Industries International 51(9): 41, 43, 45



The basic method developed for Ricotta cheese manufacture consisted of mixing 80% Cheddar cheese whey with 20% whole milk, neutralizing to pH 6.5 with NaOH and precipitating at 87 degrees C by acidification to pH 5-6 with citric acid or glacial acetic acid. Mean composition of the cheese was 3.3% fat, 7.02% protein and 18.37% TS, and yield was 11.95%. Optimum pH of precipitation was 5.6-5.8 for both yield and curd characteristics.

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Accession: 001706505

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