Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature

In the current study, the practical use of ricotta cheese powder (RCP) with desirable properties was investigated. The ricotta was prepared from different blends of whey and milk (W25:M75, W75:M25, W50:M50, W100:M0, and W0:M100) in a combination of 1% and 3% albumin powder or whey protein concentrate (WPC) as foaming agents and 0.5%, 1%, and 1.5% xanthan gum (XG) or cress seed gum (CSG) as a stabilizer. The best cheese foam, with higher volume, and less drainage and density was selected. Also, the effect of drying temperatures (40, 55, 70°C) on RCP properties was evaluated. According to the results, the best foam resulted from 1% XG and 3% albumin in whole whey (W100:M0) and whole milk (M100:W0) ricotta cheese. Density, water activity, a* and b* decreased, but hygroscopicity, oil and water absorption, and L* increased by an increase in drying temperature. Electron microscopic images showed an increase in particle size and porosity at high temperatures. In W100:M0 cheese, higher solubility and less water absorption and density were observed. The use of XG in cheese drying led to the structure of the molecules being modified and the water solubility of whey will not be affected. The results showed that the powder produced from whole whey at 40 °C had more favorable physicochemical and sensory characteristics. Novelty impact statement According to the increase in whey consumption in dairy industries, we need to make value‐added products from cheese whey. This helps to reduce environmental pollution in undeveloped countries. Practical use of cheese powder with desirable properties, such as reducing astringency and improving final product color by formulating initial material with the milk powder, increases porosity, reduces density, and improves solubility by increasing drying temperature as we investigated.