Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

• Published in: African journal of biotechnology 2016-11, Vol.15 (47), p.2649-2658
• Main Authors: Jessica, Leal Freitas Souza, Marco, Antonio Pereira da Silva, Ranio, Cesar Francisco da Silva, Ruthele, Moraes do Carmo, Rodolfo, Gomes de Souza, Juliana, Aparecida Celia, Kenia, Borges de Oliveira, Geovana, Rocha Placido, Moacir, Evandro Lage, Edmar, Soares Nicolau
• Format: Article
• Language: English
• ISSN: 1684-5315; 1684-5315
• DOI: 10.5897/AJB2016.15692

The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption.