Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type

Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fa...

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Detalles Bibliográficos
Autores principales: Ortiz Araque, Leidy Carolina, Darré, Magalí, Ortiz, Cristian Matías, Massolo, Juan Facundo, Vicente, Ariel Roberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/148016
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-148016
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
spellingShingle Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
Ortiz Araque, Leidy Carolina
Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
topic_facet Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
description Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. Ricotta produced from low-fat and whole milk showed no differences in acceptability, indicating that fat content could be substantially reduced without impairing quality. Milk coagulation by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability.
format Articulo
Articulo
author Ortiz Araque, Leidy Carolina
Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
author_facet Ortiz Araque, Leidy Carolina
Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
author_sort Ortiz Araque, Leidy Carolina
title Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_short Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_full Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_fullStr Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_full_unstemmed Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_sort quality and yield of ricotta cheese as affected by milk fat content and coagulant type
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/148016
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AT massolojuanfacundo qualityandyieldofricottacheeseasaffectedbymilkfatcontentandcoagulanttype
AT vicentearielroberto qualityandyieldofricottacheeseasaffectedbymilkfatcontentandcoagulanttype
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