This study aimed to evaluate the physicochemical, rheological, and sensory properties of ricotta-like synbiotic cheese (RiC) formulated from cow’s whey with different concentrations of inulin and CaCl 2 during storage. The pH, acidity, protein, and solid content of synbiotic RiC were in the range of 4.21–5.2, 0.42–0.75%, 11.21–12.37%, and 19.17–22.1%, respectively. The results showed that increasing the amounts of inulin and CaCl 2 had significant effect on the pH, acidity, protein, and solid content of synbiotic RiC ( P < 0.05). Also, the presence of inulin and CaCl 2 had a significant effect on the L*, b*, and a* values of synbiotic RiC samples ( P < 0.05). The frequency sweep test revealed that the η* , G ′, and G ′′ values increased at higher CaCl 2 concentrations in treatments. The inulin and CaCl 2 had also a significant effect ( P < 0.05) on improving the viability and survival of Lactobacillus acidophilus . In general, synbiotic RiC sample containing 3% inulin and 150 ppm CaCl 2 had the highest overall acceptability score in terms of sensory evaluation.
Sedaghati et al. (Tue,) studied this question.