Research of the Ricotta made from cheese whey enriched with citrus dietary fiber

Abstract

Abstract Whey is a unique raw material in the production of specialized food products due to the presence of easily digestible proteins and a wide range of minerals. The paper considers the technology of making whey cheese “Ricotta” from cheese whey with the addition of dietary fiber in the amount of 1, 3 and 5% of the raw material weight. The quality of the used cheese whey was assessed. The sequence of technological stages of production of Ricotta cheese enriched with dietary fiber is presented. The results of physicochemical studies of the Ricotta cheese samples showed that with an increase in the added citrus dietary fiber, the fat content decreases from 6.42% in the control sample to 5.02 in the sample with the addition of 5% citrus dietary fiber; the moisture content increases from 63.18% in the control sample to 65.88% in the sample with 5% dietary fiber. The results of descriptor analysis showed that with an increase in the content of dietary fiber, the product develops a citrus smell and taste, the texture becomes denser. The sample with the addition of 3% citrus dietary fiber has the most harmonious sensory indicators. The yield of whey cheese with 10 liters of cheese whey ranged from 496 g - a control sample, to 544 g - a test sample with the introduction of 5% dietary fiber. Thus, the results obtained show the possibility of introducing citrus dietary fiber into whey cheese.