Chemical and sensory properties of ricotta cheese

Abstract

Whey is the liquid by-product of cheese and cottage cheese manufacture from milk. The whey has many biological active materials, especially proteins. One of the possibilities, how to increase the whey using for dairy products, as well as food in general, is using of essential oils and extracts. The objective of the study was to prepare fresh ricotta cheese and evaluate the effect of honeybush (Cyclopia intermedia) and Chinese hibiscus (Hibiscus rosa-sinensis) tea extracts enrichment on the chemical composition and sensory properties of ricotta. The chemical composition analysis (dry matter, protein, fat, lactose, ash, energy value) and sensory properties were evaluated by ten panellists. Chemical analysis showed that ricotta with Chinese hibiscus extract had the highest fat content of 0.23% while the control sample had the lowest 0.15%. Also, ricotta produced with honeybush extract had the highest protein content 0.62%, while the control sample had the lowest 0.58%. The sensory evaluation showed that ricotta cheese was generally acceptable. The study recommends the introduction of ricotta cheese by dairy industry to meet the local need.