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The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
Author(s) -
Borba Karla Kalígia Silva,
Silva Francyeli Araújo,
Madruga Marta Suely,
Cássia Ramos do Egypto Queiroga Rita,
Souza Evandro Leite,
Magnani Marciane
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12432
Subject(s) - food science , flavour , cow milk , aroma , fatty acid , chemistry , texture (cosmology) , whey protein , biochemistry , artificial intelligence , computer science , image (mathematics)
The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium‐ and long‐chain fatty acid content was higher than the short‐chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.