QUALITY AND YIELD OF RICOTTA CHEESE AS AFFECTED BY MILK FAT CONTENT AND COAGULANT TYPE

ORTIZ ARAQUE LC, DARRÉ M, ORTIZ CM, MASSOLO JF, VICENTE AR

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018

1364-727X

Milk processing conditions can exert large influence on the quality of acid coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on ricotta yield, physical, chemical and sensory properties. Fat-free ricotta was hard and whiter than reduced-fat or full-fat ricotta. Remarkably 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 with citric acid coagulation decreased ricotta moisture content, firmness and yield. Instead, calcium chloride produced a white ricotta with desired firmness and high consumer acceptability.