Graphical Abstract Summary: We evaluated the effects of 5 different homogenization methods of the samples collection applied for the accuracy in total solids (TS) determination in ricotta cheese, including un-homogenized method (UNH), un-homogenized combined with Ultra-Turrax method (UNH-UTX), spoon-homogenized method (SPN), spoon-homogenized combined with Ultra-Turrax method (SPN-UTX), and Ultra-Turrax homogenized method (UTX). Correct sample collection requires an appropriate homogenization of the product, which gives exhaustive results about the TS content. Results from UNH and SPN ricotta cheese samples showed large variation in TS content. Ultra-Turrax homogenization reported repeatable measurements that may reduce the sources of uncertainty and gives exhaustive results about the TS content.

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