Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

Abstract

This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

“…It is due to characteristic properties of TAWP that is un‐pressed, resulting in a fine texture and high moisture content (75–80%), according to Paskaš et al . (2019). Moreover, C + TAWP and C + TAWP + LL16 samples contained significantly less protein, fat, ash as well as a higher amount of lactose than control curd cheese ( P ≤ 0.05) (Table 1).…”

Anaerobic Digestion of Pretreated Industrial Residues and Their Energetic Process Integration

“…Residue from milk processing industries can be divided into cheese whey, second cheese whey, and wastewater (Carvalho et al, 2013). Furthermore, the production of urda and ricotta from sweet whey is an opportunity to use proteins, mostly albumin, sugars, and fats (Paskaš et al, 2019). The characteristics of each liquid are presented in the following Table 5.…”

The effect of whey type on the yield and quality characteristics of Urda

“…Whey cheese production does not employ lactic acid bacteria, therefore, it does not require a ripening period, and can be sold only in few days after production. On the other hand, the shelf-life is notably shorter compared to other cheese types, because whey cheese is characterized by higher moisture content and water activity (Paskaš et al, 2019). Urda is one of the Macedonian dairy products with a long tradition usually obtained from whey which is a byproduct during production of semi-hard yellow cheese such as "kashkaval" or "beaten cheese" from sheep and cow milk (Pintado et al, 2001;Talevski, 2012).…”