Whey Ricotta Cheese Manufactured from Fluid and Condensed Whey

Journal of Food Protection
P J StreiffH V Atherton

Abstract

Twenty-four different supplies of fresh Mozzarella cheese whey were pasteurized. Twenty-one were evaporated into seven condensed whey product (CWP) categories; three were not evaporated. Each whey and whey product was subsequently manufactured into Ricotta cheese. Average total solids (TS) content ranged from 6.70 to 35.90%. The Ricotta cheeses manufactured from five of the eight categories were judged to be acceptable for the market. Average TS (%) of the acceptable categories were 6.70, 10.31, 14.87, 18.02 and 20.86. Ricotta cheeses manufactured with CWP of average TS contents of 25.10, 28.67 and 35.90% were not acceptable. Flavor defects for Ricotta cheeses that were unacceptable included coarse, unnatural and unclean; body and texture defects included grainy and mealy. We recommend the manufacture of whey Ricotta cheese with approximately 21% CWP. Yield based on total weight for CWP with 20.86 TS averaged 21.32%, more than four times greater than the noncondensed whey. Ricotta cheese from CWP of 20.86% TS tested 69.75% moisture, 7.55% protein, 13.37% lactose, 4.30% fat and 0.72% salt. Large amounts of protein and lactose remained in the Ricotta cheese whey and must be handled properly to prevent pollution.

Citations

Dec 6, 2019·Journal of the Science of Food and Agriculture·Emely Osti ZanonRafael Fagnani
May 27, 2014·Journal of Dairy Science·E SalvatoreA Pirisi
Feb 13, 2016·The Journal of Dairy Research·Francisco RieraClaudia Muro

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