Vol. 7, Issue 5 (2019)
Effect of packaging materials on quality parameters of buffalo milk ricotta cheese
Author(s): Sunil Sakhala, Sangita Ganguly, PN Raju, Yogesh Khetra and Shelke Prashant Ashok
Abstract: Whey is the largest by-product of the dairy industry in terms of volume and total solid content, which is mainly disposed off even in most organized dairy sector. Among the whey cheeses, Ricotta is the most popular and oldest variety of cheese, which is primarily as a co-precipitate of protein. Ricotta cheese developed from buffalo milk has good nutritional quality, but the product has a limited shelf life due to its inherent properties like higher moisture content, low salt concentration, higher pH and high nutrient density, leading to quicker microbial contamination. Packaging material plays a very vital role in the shelf life of soft cheeses. The study revealed that packaging materials were having significant effect on moisture content, titratable acidity, pH and total sensory score and non-significant effect on water activity. The sensory quality of the product deteriorated during refrigerated storage as observed by declined score of overall acceptability. Maximum overall acceptability score was obtained for Ricotta cheese packed in Glass jar followed by Polypropylene cups.
Pages: 720-725 | 275 Views 54 Downloads
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How to cite this article:
Sunil Sakhala, Sangita Ganguly, PN Raju, Yogesh Khetra, Shelke Prashant Ashok. Effect of packaging materials on quality parameters of buffalo milk ricotta cheese. Int J Chem Stud 2019;7(5):720-725.
