Comparation of Ricotta Cheese Containing Single Lactic Acid Bacteria to Those of Mixed Probiotic Bacteria. Short Communication

Abstract

Cheese whey contains much nutrients and it is thereforee could be used as raw material to make ricotta cheese. This study had an objective to develop Ricotta cheese in order to reduce waste of cheese industry cause to environment pollution. This study has compared ricotta cheese which made from cheese whey using Streptococcus thermophilus (ST) and mixed probiotic bacteria ABC (Lactobacillus acidophilus (A), Bifidobacterium longum (B), and Lactobacillus casei (C)). The ricotta cheese made by mixing whey and fresh milk then heated to 90ºC for 10 minutes and stored in refrigerator for 30 days. The moisture, ash, and protein were checked in day 0 and 30. Data analyzed descriptively. The results showed that the cheese moisture decreased while the ash and protein increased. The moisture of ricotta cheese ST vs ABC in day 0 was 60.29% vs 59.49% and in day 30 57.17% vs 51.94%. The ash of ricotta cheese ST vs ABC in day 0 was 1.55% vs 1.33% and in day 30 1.70% vs 1.75%. The protein of ricotta cheese ST vs ABC in day 0 was 10.06% vs 10.21% and in day 30 11.36% vs 15.13%. From the data obtained could be concluded that ricotta cheese could be developed using mixed probiotic bacteria ABC and has no different effect on chemical quality of the cheese. Ricotta cheese that developed with single lactic acid bacteria belongs to soft cheese while developed with mix probiotic bacteria belongs to soft cheese and after storage belongs to semi hard cheese.