Determination of the effectiveness Iron addition in the chemical and sensory properties of Ricotta cheese

Abstract EN

This study aimed to evaluate the quality characteristics of ricotta cheese produced using whey and milk fortified with iron to improve the nutritional value.

in this study, three treatments of ricotta were made, the first treatment made from sweet whey served as a (control 1), the second treatment made from whole milk, (control 2) and the third treatment made from a mixture of fresh milk12% and whey, (control 3).

these three treatments were repeated with addition of 25ppm and 45ppm ferrous sulphate (FeSO4) to milk or sweet whey to determine the effect of iron fortification on the properties of ricotta cheese.

the results showed that the yield increased from 10 % to 11% in ricotta cheese made from sweet whey only fortified with 45ppm FeSO4, and from 25% to 27% in ricotta cheese made from fresh whole milk only, fortified with 45ppm feso4 the yield increased from 11 to 25 in ricotta cheese made from a mixture of fresh milk 12% and whey fortified with 45 ppm FeSO4..

the samples were analyzed for PH, moisture, protein, ash and total solids.

cheese samples were also assessed for organoleptic properties.

the sensory evaluation showed that ricotta cheese was generally acceptable.

results indicate that it is possible to produce good quality, Fe-fortified ricotta cheese.