Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify...
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| Format: | Article |
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MDPI AG
2020-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/3/366 |
| _version_ | 1811309457439719424 |
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| author | Chung-Shiuan Wu Jia-Hsin Guo Mei-Jen Lin |
| author_facet | Chung-Shiuan Wu Jia-Hsin Guo Mei-Jen Lin |
| author_sort | Chung-Shiuan Wu |
| collection | DOAJ |
| description | Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab<sup>®</sup> Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7−5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (<i>p</i> < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (<i>p</i> < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation. |
| first_indexed | 2024-04-13T09:43:18Z |
| format | Article |
| id | doaj.art-e2e13121bd1b4455b62dd94ab20ad4fe |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T09:43:18Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e2e13121bd1b4455b62dd94ab20ad4fe2022-12-22T02:51:52ZengMDPI AGFoods2304-81582020-03-019336610.3390/foods9030366foods9030366Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat MilkChung-Shiuan Wu0Jia-Hsin Guo1Mei-Jen Lin2Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, TaiwanDepartment of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, TaiwanDepartment of Animal Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, TaiwanExcess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab<sup>®</sup> Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7−5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (<i>p</i> < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (<i>p</i> < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.https://www.mdpi.com/2304-8158/9/3/366goat milkcow cheese wheydelta backscattering profilesturbiscan stability indexricotta cheese |
| spellingShingle | Chung-Shiuan Wu Jia-Hsin Guo Mei-Jen Lin Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk Foods goat milk cow cheese whey delta backscattering profiles turbiscan stability index ricotta cheese |
| title | Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk |
| title_full | Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk |
| title_fullStr | Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk |
| title_full_unstemmed | Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk |
| title_short | Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk |
| title_sort | stability evaluation of ph adjusted goat milk for developing ricotta cheese with a mixture of cow cheese whey and goat milk |
| topic | goat milk cow cheese whey delta backscattering profiles turbiscan stability index ricotta cheese |
| url | https://www.mdpi.com/2304-8158/9/3/366 |
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