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

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