EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

Ricotta cheese made from sweet or salted Ras cheese whey coagulated with heat and direct acidification with acetic and lactic add to pH S.8-5.9 at 87.88*c, It was previously mentioned that cheese made by acetic add achieved a higher total score points, while cheese made by lactic add resulted in a higher yield, It was also observed that the cheese made by added potassium sorbate as preservative and packaged under vacuum was of a lower microbiological properties . Therefore, in the light of these results Ricotta cheese was made from salted whey using a mixture of acetic and lactic add (1:1), with the addition of skim milk powder and retentate at the rates of 1,2, and 3 %. The yield of cheese gradually increased with increasing the levels of skim milk powder and the retentate being added to the whey .Sensory evaluation indicated that the cheese made by the addition 2% skim milk powder and 1% retentate achieved a higher total score. The microbidogical properties did not vary in the fresh cheese. Prolonging the storage periods and by increasing .the levels of skim milk powder and retentate resulted in a cheese of higher microbiological quality increased. It could also be indicated from the previously obtained results, that the cheese made by added 2% skim milk powder and 1% retentate achieved a higher total score, so in this section .cheese was made with added certain herpes to improve the flavor of cheese. The cheese coagulated with acetic and lactic add (1:1) and with the addition of 2% skim milk powder ,and with the addition of olives had the highest total scores points, compared with other treatments. The cheese coagulated vyith acetic and lactic add(1:1) and with the addition of 1% retentate and green pepper had the highest total scores points, compared with other treatments.