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A possible solution to minimise scotta as a food waste: A sports beverage
Author(s) -
Tirloni Erica,
Vasconi Mauro,
Cattaneo Patrizia,
Moretti Vittorio,
Bellagamba Federica,
Bernardi Cristian,
Stella Simone
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12647
Subject(s) - food science , food spoilage , shelf life , starter , food waste , chemistry , waste management , biology , engineering , bacteria , genetics
A pilot study trial was performed on ready‐to‐drink beverages produced in a small‐scale dairy plant starting from Ricotta whey (scotta) with the addition of fruit puree and starter cultures. Microbiological shelf life was evaluated at 4 and 12 °C. At 4 °C, the product showed moderate total viable counts until the end of the trial (~5 log cfu/mL). Yeasts proved to be the specific spoilage microorganisms of the product. When applying a thermal abuse at 20 °C for 6 h, total viable count did not increase. The addition of fruit puree changed the volatile profile of the beverages compared to raw scotta.