Quality and properties of Ricotta cheese in Cairo market.

摘要

42 samples of Ricotta cheese were randomly collected from Cairo markets and analysed for chemical composition and organoleptic scores. The average composition was 64.75, 36.61 46.88, 9.42, 6.54, 1.25 and 0.29% for moisture, total protein (DM basis),milk fat, lactose (DM basis), minerals (DM basis), salt in water and acidity respectively. The average pH was 6.01. Average sensory scores were 32.0, 38.7 and 7.8 for flavour (maximum 40), body and texture (maximum 50), and appearance (maximum 10) respectively.