Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-19T08:29:16.898Z Has data issue: false hasContentIssue false
  • English
  • Français

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology

Published online by Cambridge University Press:  02 March 2017

Abdul Ahid Rashid ,
Nuzhat Huma ,
Tahir Zahoor  and
Muhammad Asgher
Abdul Ahid Rashid*
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Nuzhat Huma
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Tahir Zahoor
Affiliation:
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Asgher
Affiliation:
Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60–90 °C), pH (3–7) and CaCl2 concentration (2·0–6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.

Keywords

Central composite designResponse Surface MethodologyRicotta cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 1 , February 2017 , pp. 109 - 116
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aguilera, JM & Rademacher, B 2004 Protein gels. In Proteins in Food Processing, vol. 20, pp. 468–482 (Ed. Yada, R.). Cambridge: Woodhead Publication CrossRefGoogle Scholar
Aktas, N, Boyacı, HI, Mutlu, M & Tanyolac, A 2006 Optimization of lactose utilization in deproteinated whey by Kluyveromyces marxianus using response surface methodology (RSM). Bio-Resource Technology 97 2252–2259 Google Scholar
Almecija, MC, Ibanez, R, Guadix, A & Guadix, EM 2007 Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane. Journal of Membrane Science 288 28–35 CrossRefGoogle Scholar
Amir, H, Moiz, J & Baig, FN 2014 Market Study of Food Processing Sector in Pakistan on Chilies, Dairy and Mangoes. A Report Published by Switzerland Global Enterprise, Zurich in collaboration with Institute of Business Administration (IBA), Karachi, Pakistan Google Scholar
Anema, SG & Li, Y 2003 Effect of pH on the association of denatured whey proteins with the casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 51 1640–1646 Google Scholar
AOAC 2012 Official Methods of Analysis, 19th edition. Arlington, VA, USA: The Association of Official Analytical Chemists Google Scholar
Baldasso, C, Barros, TC & Tessaro, IC 2011 Concentration and purification of whey proteins by ultrafiltration. Desalination 78 381–386 Google Scholar
Barbut, S & Foegeding, EA 1993 Ca2+-induced gelation of preheated whey protein solutions. Journal of Food Science 58 867–871 CrossRefGoogle Scholar
Bordenave-Juchereau, S, Almeida, B, Jean-Marie, P & Frederic, S 2005 Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates. Journal of Dairy Research 72 34–38 CrossRefGoogle ScholarPubMed
Caro, I, Soto, S, Franco, MJ, Meza-Nieto, M, Alfaro-Rodrıguez, RH & Mateo, J 2011 Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrates. Journal of Dairy Science 94 580–588 Google Scholar
Cha, AS, Loh, J & Nellenback, T 2006 Acid whey texture system, United States Patent and Trademark Office. Patent number 7, pp. 150–894 Google Scholar
Considine, T, Patel, HA, Singh, H & Creamer, LK 2005 Influence of binding of sodium dodecyl sulfate, all-trans-retinol, palmitate, and 8-anilino-1-naphthalenesulfonate on the heat-induced unfolding and aggregation of β-lactoglobulin B. Journal of Agriculture & Food Chemistry 53 3197–3205 Google Scholar
Dalmasso, A, Civera, T, Neve, F & Bottero, MT 2011 Simultaneous detection of cow and buffalo milk in mozzarella cheese by Real-Time PCR assay. Food Chemistry 124 362–366 CrossRefGoogle Scholar
Del Nobile, MA, Conte, A, Incoronato, AL & Panza, O 2009 Modified atmosphere packaging to improve the microbial stability of Ricotta. African Journal of Microbiology Research 3 137–142 Google Scholar
De Wit, JN 1998 Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81 597–608 Google Scholar
De Wit, JN & Klarenbeek, G 1984 Effect of various heat treatments on structure and solubility of whey proteins. Journal Dairy Science 67 2701–2710 Google Scholar
El Galiou, O, Zantar, S, Bakkali, M & Laglaou, A 2013 Lipolysis and proteolysis during the ripening of fresh Moroccan goats’ milk cheese. World Journal of Dairy & Food Sciences 8 201–206 Google Scholar
El-Sheikh, M, Farrag, A & Zaghloul, A 2010 Ricotta cheese from whey protein concentrates. Journal of American Science 6 321–325 Google Scholar
Fernandez, A, Menendez, V, Riera, FA & Alvarez, R 2011 Caseinomacropeptide behaviour in a whey protein fractionation process based on alpha- lactalbumin precipitation. Journal of Dairy Research 78 196–202 Google Scholar
Fox, PF & McSweeney, PLH 1996 Proteolysis in cheese during ripening. Food Reviews International 12 457–509 Google Scholar
Fox, PF, Guinee, TP, Cogan, TM & Mcsweeney, PLH 2000 Fundamentals of Cheese Science. Gaithersburg, Maryland, USA: Aspen Publishers Google Scholar
Guimaraes, PM, Teixeira, JA & Domingues, L 2010 Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorization of cheese whey. Biotechnology Advance 28 375–384 CrossRefGoogle ScholarPubMed
Heni, BW, Nidhi, B & Hilton, CD 2014 Stability of whey proteins during thermal processing: a review. Comprehensive Reviews in Food Science and Food Safety 13 1235–1251 Google Scholar
Honary, S & Zahir, F 2013 Effect of zeta potential on the properties of nano-drug delivery systems – a review (part2). Tropical Journal of Pharmaceutical Research 12 265–273 Google Scholar
Honga, YH & Creamer, LK 2002 Changed protein structures of bovine β -lactoglobulin and α-lactalbumin as a consequence of heat treatment. International Dairy Journal 12 345–359 Google Scholar
IDF 2001 Milk: Determination of Nitrogen Content (Kjeldahal Method). Brussels, Belgium: IDF (International Dairy Federation) Standards 20-A Google Scholar
Jovanovic, S, Miroljub, B & Ognjen, M 2005 Whey proteins-properties and possibility of application. Mljekarstvo 55 215–233 Google Scholar
Ju, ZY & Kilara, A 1998 Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science 81 925–931 Google Scholar
Kawamura, F, Mayuzumi, M, Nakamura, M, Koizumi, S, Kimura, T & Nishiya, T 1993 Preparation and properties of acid-induced gel of whey protein. Nippon Shokuhin Kogyo Gakkaishi 40 776–782 Google Scholar
Macleod, A, Fedio, WM & Ozimek, L 1995 Aggregation of ß-lacto globulin as a function of pH and temperature. Milchwissenschaft 50 666–669 Google Scholar
Marshall, RT 1993 Standard Methods for the Examination of Dairy Products, 16th edition. Washington, DC, USA: American Public Health Association Google Scholar
Masson, LMP, Rosenthal, A, Calado, VMA, Deliza, R & Tashima, L 2011 Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage. LWT – Food Science and Technology 44 495–501 CrossRefGoogle Scholar
Modler, HW 1995 Ricotta-Innovative Production and Utilization. Davis: University of California, Cheese symposium Google Scholar
Modler, HW & Emmons, DB 2001 The use of continuous Ricotta processing to reduce ingredient cost in ‘further processed’ cheese products. International Dairy Journal 11 517–523 Google Scholar
Mohammed, YK, Ryoya, N & Shunrokuro, A 1985 effect of heat treatments on κ-casein 1. Heat-induced changes of κ-casein fractions. Journal of the Faculty of Agriculture, Hokkaido University 62 283–301 Google Scholar
Mucchetti, G, Carminati, D & Pirisi, A 2002 Ricotta fresca vaccine ed ovina: osservazioni sulle tecniche di produzione e sulprodotto. Il. Latte 27 154–166 Google Scholar
Mulvihill, DM & Kinsella, JE 1988 Gelation of β-lactoglobulin: effects of sodium chloride and calcium on the rheological and structural properties of gels. Journal of Food Science 53 231–236 CrossRefGoogle Scholar
Nguyen, BT, Nicolai, T, Chassenieux, C, Schmitt, C & Bovetto, L 2016 Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5·8 and pH 6·6. Food Hydrocolloids 61 433–441 Google Scholar
Ni, Y, Lijie, W, Lei, W, Yali, D, Peng, Z & Li, L 2015 Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: formation of gel-like micro-particles. International Dairy Journal 51 8–15 Google Scholar
Nicolai, T, Britten, M & Schmitt, C 2011 β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocolloids 25 1945–1962 Google Scholar
Nour El Daim, MSA & El Zubeir, EM 2007 Yield and sensory evaluation of the processed cheese from Sudanese white cheese. Research Journal of Animal & Veterinary Science 2 47–52 Google Scholar
O'Kennedy, BT & John, SM 2009 The dominating effect of ionic strength on the heat-induced denaturation and aggregation of β-lactoglobulin in simulated milk ultrafiltrate. International Dairy Journal 19 123–128 Google Scholar
Omoarukhe, ED, On-Nom, N, Grandison, AS & Lewis, MJ 2010 Effects of different calcium salts on properties of milk related to heat stability. International Journal of Dairy Technology 63 504–511 Google Scholar
Ong, L, Dagastine, RR, Kentish, SE & Gras, SL 2007 The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese. Food Research International 48 119–130 Google Scholar
Pereira, R, Merino, AM, Jones, F & Singh, H 2006 Influence of fat on the perceived texture of set acid milk gels, a sensory perspective. Food Hydrocolloids 20 305–310 Google Scholar
Phan-Xuan, T, Durand, D, Nicolai, T, Donato, L, Schmitt, C & Bovetto, L 2014 Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions. Food Hydrocolloids 34 227–235 Google Scholar
Pintado, ME, Lopes da Silva, JA & Malcata, EX 1996 Characterization of Requeijão (Ricotta) and technological optimization of its manufacture process. Journal of Food Engineering 30 363–376 CrossRefGoogle Scholar
Pizzillo, M, Claps, S, Cifuni, GF, Fedele, V & Rubino, R 2005 Effect of goat breed on the sensory, chemical and nutritional characteristics of Ricotta cheese. Livestock Production Science 94 33–40 Google Scholar
Ramasubramanian, LD, Arcy, BR, Deeth, HC & Eustina, OH 2014 The rheological properties of calcium induced milk gels. Journal of Food Engineering 130 45–51 Google Scholar
Rejikumar, S & Devi, S 2001 Hydrolysis of lactose and milk whey using a fixed-bed reactor containing β-galactosidase covalently bound onto chitosan and cross-linked poly (vinyl alcohol). International Journal Food Science Technology 36 91–98 Google Scholar
Remondetto, GE & Subirade, M 2003 Molecular mechanisms of Fe2+-induced β-lactoglobulin cold gelation. Biopolymers 69 461–469 Google Scholar
Rotaru, G, Mocanu, D, Uliescu, M & Andronoiu, D 2008 Research studies on cheese brine ripening. Innovative Romanian Food Biotechnology 2 30–39 Google Scholar
Ruegg, M, Moor, U & Blanc, B 1977 A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate. Journal of Dairy Research 44 509 Google Scholar
Rytkonen, J, Karttunen, TJ, Karttunen, R, Valkonen, KH, Jenmalm, MC, Alatossava, T, Bjorksten, B & Kokkonen, J 2002 Effect of heat denaturation on β-lactoglobulin-induced gastrointestinal sensitization in rats: denatured βLG induces a more intensive local immunologic response than native β-Lg. Pediatric Allergy Immunology 13 269–277 Google Scholar
Sahul, JK & Das, H 2009 A Continuous heat-acid coagulation unit for continuous production of Chhana. Journal of Science Technology: Physical Science Technology 4 40–45 Google Scholar
Sheehan, JJ, Patel, AD, Drake, MA & McSweeney, PLH 2009 Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal 19 498–509 Google Scholar
Silvi, S, Verdenelli, MC, Orpianesi, C & Cresci, A 2011 Probiotic “Ricotta” cheese joining Italian tradition and innovation. Gate technology, Newsletter- January, 2011Google Scholar
Simons, JFA, Kosters, HA, Visschers, RW & de Jongh, HHJ 2002 Role of calcium as trigger in thermal β-lactoglobulin aggregation. Archives of Biochemistry and Biophysics 406 143–152 Google Scholar
Stanciuc, N, Dumitraşcu, L, Ardelean, AS & Rapeanu, G 2010 A kinetic study on the heat-induced changes of whey proteins concentrate at two pH values. Food Bioprocess Technology 10 1192–1199 Google Scholar
Steel, RGD, Torrie, JH & Dickey, DA 1997 Principals and Procedures of Statistics: a Biomaterial Approach, 3rd edition. New York, USA: McGraw Hill Book Co Google Scholar
Sulieman, AME, Eljack, AS & Salih, ZA 2012 Quality evaluation of “Ricotta” cheese produced at laboratory level. International Journal of Food Science and Nutrition Engineering 2 108–112 CrossRefGoogle Scholar
Wang, Q, Tolkach, A & Kulozik, U 2006 Quantitative assessment of thermal denaturation of bovine alfa-lactalbumin via low-intensity ultrasound, HPLC, and DSC. Journal of Agriculture & Food Chemistry 54 6501–6506 Google Scholar
Weatherup, W 1986 The effect of processing variables on the yield and quality of Ricotta cheese. Dairy Industries International 51 42 Google Scholar