Quality Evaluation of "Ricotta" Cheese Produced at Laboratory Level

Abdel Moneim E. Sulieman, Aisha S. Eljack, Zakaria A. Salih
2013 International Journal of Food Science and Nutrition Engineering  
The present study aimed to produce Gouda cheese at laboratory level and evaluation of the resultant cheese, in addition to its acceptance by panelists. Cow milk samples were collected and analyzed for chemical componentsduring three consecutive seasons. Slight differences were found in most of the chemical components during the three seasons, however all milk samples suited the production of Gouda cheese at laboratory level. The manufactured Gouda cheese was chemically evaluated and subjected
more » ... ted and subjected to sensory analyses, and compared with standard Dutch Gouda cheese. The results show that the chemical components were 55% moisture, 41% fat, 24.5% protein. The contents of Na, potassium K and Ca of Laboratory-made Gouda cheese were non-significantly different from those of the standard Dutch Gouda cheese. Non-significant differences were noticed between the manufactured and Dutch Gouda cheese in chemical composition. The sensory evaluation revealed that Gouda cheese was generally acceptable by the panelists providing that the high contents of fat made its taste unacceptable to some of them. The study recommends encouraging the local dairy industry to introduce Gouda cheese so as to meet the local needs.
doi:10.5923/j.food.20120206.02 fatcat:rawzmkcd5nhhxhbfli47vwhepq