Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type

Autores
Ortiz Araque, Leidy Carolina; Darré, Magalí; Ortiz, Cristian Matías; Massolo, Juan Facundo; Vicente, Ariel Roberto
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. 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 by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Laboratorio de Investigación en Productos Agroindustriales
Materia
Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/148016
Acceder
id SEDICI_4a2cc628c4b284013366de890fb4c04b
oai_identifier_str oai:sedici.unlp.edu.ar:10915/148016
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Quality and yield of Ricotta cheese as affected by milk fat content and coagulant typeOrtiz Araque, Leidy CarolinaDarré, MagalíOrtiz, Cristian MatíasMassolo, Juan FacundoVicente, Ariel RobertoCiencias ExactasCiencias AgrariasCheeseRicottaFatCoagulantQualityStorageMilk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. 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 by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability.Centro de Investigación y Desarrollo en Criotecnología de AlimentosLaboratorio de Investigación en Productos Agroindustriales2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf340-346http://sedici.unlp.edu.ar/handle/10915/148016enginfo:eu-repo/semantics/altIdentifier/issn/1364-727Xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12431info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:29:46Zoai:sedici.unlp.edu.ar:10915/148016Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:29:46.849SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
spellingShingle Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
Ortiz Araque, Leidy Carolina
Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
title_short Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_full Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_fullStr Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_full_unstemmed Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
title_sort Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
dc.creator.none.fl_str_mv Ortiz Araque, Leidy Carolina
Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
author Ortiz Araque, Leidy Carolina
author_facet Ortiz Araque, Leidy Carolina
Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
author_role author
author2 Darré, Magalí
Ortiz, Cristian Matías
Massolo, Juan Facundo
Vicente, Ariel Roberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
topic Ciencias Exactas
Ciencias Agrarias
Cheese
Ricotta
Fat
Coagulant
Quality
Storage
dc.description.none.fl_txt_mv Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. 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 by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Laboratorio de Investigación en Productos Agroindustriales
description Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. 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 by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/148016
url http://sedici.unlp.edu.ar/handle/10915/148016
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1364-727X
info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12431
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
340-346
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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