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Manufacture of Ricotta cheese from whey fortified with skim milk powder using different acidulants


Manufacture of Ricotta cheese from whey fortified with skim milk powder using different acidulants



Egyptian Journal of Dairy Science 27(1): 191-203



ISSN/ISBN: 0378-2700

Ricotta cheese was made from whey fortified with 0.5, 1.0, 1.5 or 2.0% dried skim milk (DSM) and acidified to pH 5.8-5.9 at 87-88 degrees C using acetic, citric or lactic acids. Lactic acid cheese had higher protein and fat recovery and protein content than that made with acetic and citric acids. Acetic acid gave higher cheese yield and firmness than those made with citric and lactic acids.

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Accession: 003196161

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