Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

RUBEL, IRENE A.; IRAPORDA, CAROLINA; GALLO, ALICIA; MANRIQUE, GUILLERMO D.; GENOVESE, DIEGO B.

INTERNATIONAL DAIRY JOURNAL

ELSEVIER SCI LTD

Año: 2019

0958-6946

In this work ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterized by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared to the control) during storage. Addition of hydrocolloids attenuated syneresis. Results showed that the preliminary selection of ricotta cheese with high gelification capacity gelatin as the best formulation. Results of this study may contribute to the development of a novel dairy product.