Development of Ricotta Cheese Spread by using Basket Centrifuge

Abstract

Maximum whey drainage is an important criterion in development of Ricotta cheese spread (RCS) as it ensures maximum removal of lactose from the cheese curd. Mechanization at small scale for preparation of RCS from Mozzarella cheese whey has been investigated by intervention in the whey drainage process using basket centrifuge. In the present study conventional method of whey drainage was replaced with basket centrifuge where whey drainage was carried out at different rpms (i.e., 1000, 1500, 2000 and 2500) for different time periods (i.e., 1, 2, 3, 4 and 5 min) and then moisture content in the curd was determined. The results indicated that with increase in centrifugal speed (from 1000 to 2500 rpm) and time period (from 1 to 5 min) there was a significant reduction in moisture content of the curd. The percentage reduction in the moisture content of cheese curd after centrifugation at 1000, 1500, 2000 and 2500 rpm for 5 min was observed to be 1.68%, 5.34%, 6.61% and 10.31% and corresponding yields of the curds were 7.2%, 6.32%, 5.85% and 5.10%, respectively. Curds obtained from basket centrifuge (at 2500 rpm for 5 min) and conventional methods were used to prepare the RCS and both the products were equally acceptable based on sensory evaluation. Use of basket centrifuge showed substantial attainment in reduction of time for the process of drainage of whey which is otherwise a time and capital intensive process.