Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Abstract

Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.

Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling

“…Padrão Minas cheese is added with starter cultures; therefore, these cultures can use the lactose of the cheese, resulting in lactic acid production and pH reduction (Pereira et al, 2019). For the production of ricotta cheese, cheese whey is submitted to coagulation using citric acid (0.11 g/L) and heating (90 °C) (Rubel et al, 2019), which can reduce the pH values of the cheeses. Although manteiga cheese is processed using organic acids (citric, acetic, or lactic), the curd is drained, washed, and melted with butter (Kamimura et al, 2019), which could result in lower acidity in the products.…”

“…Ricotta cheese is a fresh cheese obtained by the precipitation of the whey proteins through acidification with citric acid associated with heat. It is classified as a very high or high moisture content cheese, non-ripened, and with a pH close to 6, presenting a limited shelf life (Rubel et al, 2019).…”

Sensory Characteristics of Some Products Made From Buffalo Milk

“…Ricotta peyniri α-laktalbumin ve β-laktoglobulin proteinlerini içeren jel yapısından oluşmaktadır. Bunun sonucunda da yağ ve suyu birbirine bağlayan moleküler ağ yapı peynire esneklik ve sertlik kazandırmaktadır [35,36]. Ricotta peyniri, kabuk bağlamayan yumuşak yapılı, pütürlü görünüşe sahip ancak yumuşak tatta ve sürülebilir bir yapıya sahiptir [33].…”

Elaboración de un queso procesado tipo untable obtenido a partir de queso costeño

“…Los valores de la grasa en los tratamientos variaron entre 35.05 y 39.00 % (p <0.05), estos valores están por encima de los reportados por Rubel et al (2019) en un intervalo de 30.78 % a 33.50 % para queso fundido untable tipo Ricotta. Los cloruros variaron entre 1.37 % y 1.75 % (p <0.05), Giri et al (2014), investigaron sobre el efecto de los fitosteroles en las características texturales y de fusión de queso fundido para untar, reportaron valores para el porcentaje de cloruros de 1.9 % y 2 %.…”