Development and characterization of spreadable ricotta cheese from Mozzarella whey

This work aims to present the research results obtained on the nutritional values of the ricotta cheese by-products in the production of the Trappist cheese. The production of albumin cheese is possible thanks to the specific properties of whey proteins which are not sensitive to the action of acid or rennet enzymes, so they remain unchanged during the coagulation of milk, and after separating the curd, they almost completely turn into whey. This paper presents the nutritional benefits of ricotta made from the whey remaining after the production of the Trappist cheese. The content of the total dry matter in ricotta was 27.9% and fat amounted to 15.00%. The milk fat content in the dry matter was 55.17%, the protein content obtained by the tests was 8%, and the ash content of 0.62% was obtained. The energy value of whey was 181 kcal or 752 kJ.

Abstract Pasture-based dairy products are increasingly popular due to consumer interest in health, natural production, and animal welfare. Studies show that grazed herbage affects the fatty acid (FA) profile and color of dairy products, with higher β-carotene levels enhancing yellowness and providing health benefits. However, few research has examined these effects in ricotta cheese, obtained from whey a by-product of the cheese-making. This study assessed the impact of pasture availability on the FA profile, color, and β-carotene content of cow ricotta cheese. The trial covered two feeding periods: the dry season (DS), when cows were fed indoors, given a standard ratio composed of hay (60%) and concentrate (40%), and the pasture season (PS), when animals grazed on fresh forage (44%) with integration in the barn (56%). Ricotta cheese samples were collected in triplicate from five semi-extensive farms per season and analyzed for color, β-carotene, and FA composition. Data were statistically analyzed using a mixed model. The PS ricotta cheese had a significantly higher (P< 0.001) b* index than DS samples (9.64 vs. 6.52), indicating increased yellowness, directly correlating with higher β-carotene content (5.03 vs. 0.66 mg/kg). The PS samples also showed significantly higher (P< 0.001) total PUFA (5.02 vs. 4.13 g/100g FA) and MUFA (30.3 vs. 29.5 g/100g FA), while SFA was lower. Notably, α-linolenic acid and total n-3 FA were significantly higher in PS ricotta cheese (0.87 vs. 0.47 g/100g FA and 1.25 vs. 0.74 g/100g FA), reducing the n-6/n-3 FA ratio (3.10 vs. 4.74). The atherogenicity and thrombogenicity indexes were also significantly lower (P< 0.001) in PS samples compared to DS (2.34 vs. 2.58 and 2.57 vs. 2.99 respectively). These findings highlight the nutritional benefits of pasture feeding, resulting in a healthier ricotta cheese. Moreover, carotenoids and favorable FA profiles could serve as biomarkers for pasture-based ricotta cheese production. This work was supported by the National Recovery and Resilience Plan (NRRP), NextGenerationEU; Project code PE00000003, CUP E63C22002060006, Project title “ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Foods”.

Circular bioeconomy in dairy production: Ricotta cheese exhausted whey, from a byproduct to bioproducts, a case study

Valorization of ricotta cheese exhausted whey (RCEW), a dairy by-product generated in large quantities worldwide, is essential to mitigate its environmental impact and unlock its economic potential. This study explores the use of RCEW as a substrate for polyhydroxyalkanoate (PHA) production by Azohydromonas lata DSM 1123. The substrate was characterized by low protein and fat contents and a relevant lactose concentration (3.81%, w/v). Due to A. lata's inability to directly metabolize lactose, β-galactosidase supplementation was necessary. Mineral supplementation of pasteurized RCEW significantly improved both microbial biomass and PHA synthesis, achieving up to 25.94% intracellular PHA content, whereas pre-adaptation trials failed to enhance strain performance. Moderate nitrogen limitation in the substrate (C/N ratio 44) favored PHA synthesis (0.55 g/L) and 32.74% intracellular accumulation. Thermal treatments decreased initial microbial contamination, hence a balanced mixture of pasteurized-sterilized (75:25) substrate was used to modulate RCEW protein content without the inclusion of additional technological or chemical processing steps and without lactose loss or dilution. Bioreactor trials using optimized RCEW pre-treatment conditions led to a further increase in biomass (2.36 g/L) and PHA production (0.88 g/L), especially under fed-batch conditions. The extracted polymer was confirmed to be polyhydroxybutyrate (PHB), with high thermal stability and a molecular weight of 5.9 KDa.

Buffalo mozzarella cheese whey (CW) and ricotta cheese exhausted whey (RCEW) are valuable by-products of the Mozzarella di Bufala Campana PDO production chain. This study characterized their microbial communities using an integrated culture-dependent and -independent approach. Metabarcoding analysis revealed that the dominance of lactic acid bacteria (LAB), including Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus, alongside diverse heat-resistant yeasts such as Cyberlindnera jadinii. Culture-based isolation identified subdominant lactic acid bacteria strains, not detected by sequencing, belonging to Leuconostoc mesenteroides, Enterococcus faecalis, and Enterococcus durans. These strains were further assessed for their probiotic potential. E. faecalis CW1 and E. durans RCEW2 showed tolerance to acidic pH, bile salts, and lysozyme, as well as a strong biofilm-forming capacity and antimicrobial activity against Bacillus cereus and Staphylococcus aureus. Moreover, bile salt resistance suggests potential functionality in cholesterol metabolism. These findings support the potential use of CW and RCEW as reservoirs of novel, autochthonous probiotic strains and underscore the value of regional dairy by-products in food biotechnology and gut health applications.

Ultrasound-assisted Fermentation by Lactic Acid Bacteria: Effects on the Technological, Sensory, and Microbiological Characteristics of Ricotta Cheese

This study evaluated the seasonal impact of feeding systems on the quality traits of cow ricotta cheese produced in semi-extensive farms in Sicily. The research compared ricotta cheese produced during the pasture season (PS) with that from the dry season (DS), analyzing fatty acid (FA) profile, carotenoid and vitamin content, antioxidant capacity, volatile organic compounds (VOC), and color attributes. Results indicated significant improvements in the nutritional quality of PS ricotta cheese, including higher concentrations of CLA (+45%), total PUFA (+17%), and beneficial MUFA, as well as reduced atherogenicity (-10%) and thrombogenicity (-16%) indices in comparison with DS ricotta samples. Additionally, PS ricotta cheese exhibited a more intense yellow color, correlated with increased β-carotene levels compared with DS cheese (5.04 vs. 0.73 mg/g, respectively), as well as distinct VOC profiles reflecting pasture-based feeding. These findings highlighted the potential of PS ricotta cheese as a possible nutrient-rich food and underlined its value for targeted marketing strategies based on enhanced nutritional and sensory attributes. Furthermore, these findings highlight the potential of pasture-fed ricotta cheese to be positioned as a premium, health-focused dairy product. Although this study offers valuable insights, additional research is needed to examine the long-term storage effects on the nutritional stability of PS ricotta cheese, as well as consumer sensory preferences and willingness to pay for pasture-fed dairy.

The aim of this study was to compare selected physicochemical properties and sensory attributes of ricotta cheeses supplied by different producers and purchased from retail outlets in Poland. The experiment was performed on 40 fresh, unripened ricotta cheeses purchased from hypermarkets in the city of Olsztyn, Poland. The cheeses were supplied by four producers. To preserve the producers’ anonymity, the cheeses were divided into four experimental groups marked with the letters A, B, C, and D. Each group consisted of 10 cheeses supplied by the same producer. Immediately after purchase, the cheeses were transported to a laboratory for quantitative and qualitative analyses to determine their moisture contents, active and titratable acidity, shear force, color parameters (L*, a*, b*), chroma (C*), hue angles (h°), whiteness indexes (WIs), yellowness indexes (YIs), and sensory quality. The analyses revealed that the cheeses supplied by producers C and D were characterized by the highest moisture contents and the lowest titratable acidity and shear force values. The ricottas supplied by producer A were characterized by the highest values for lightness on the surface, whereas the group B cheeses were characterized by the highest contribution of redness and yellowness, as well as the highest color saturation (chroma). The contributions of redness and yellowness, chroma, and YI values were highest at the cross-sections of the group B cheeses. The cheeses supplied by producer D were characterized by visible spaces between grains, cracks, and a brittle, crumbly consistency, and they received the lowest scores for appearance at the cross-section for structure and consistency.

The aim of the study was to improve the technology for the production of dietary pâtés by applying Sous vide technology, which will preserve the maximum amount of nutrients, improve the organoleptic properties of the product, increase its safety and shelf life. The paper investigated the possibility of using Sous vide technology for the preliminary thermal processing of the prescription components of liver pâté and the use of ricotta cheese and cashew nuts as enriching additives. Replacing 15.0% of chicken liver in the liver pâté with a similar amount of ricotta cheese and using Sous vide technology for preliminary heat treatment contributed to the formation of a slightly sweet taste, more delicate texture and lighter colour of the finished product; reducing the fat content of the finished product by 15% and increasing the ash content (by 6.3%). The practical feasibility of applying the Sous vide technology and using ricotta cheese in the amount of 10.0% and cashew nuts in the amount of 2.5% in the production of dietary liver pâté was established. The use of gentle heat treatment modes and control of the heating rate preserve the nutritional value of the product and its digestibility, reduce moisture loss and improve the organoleptic characteristics of the finished product. The elimination of added frying oil in the recipe of the finished product made it possible to reduce the proportion of fat by 15% and to classify the resulting pâté as a dietary product. A recipe for a liver pâté of increased biological value for dietary use had been developed. All this allowed to create original natural products of high quality and with high consumer properties. Practical recommendations on the production technology of pâtés of increased biological value based on chicken liver are given

The marketing study of the Ukrainian market was conducted and the peculiarities of the promotion of ricotta cheese from small firms were established. A SWOT analysis was carried out and it was shown that the basis of a successful strategy for the production of Ricotta is the understanding of consumer needs and the production of high-quality original products. Experimental studies were conducted and it was shown that the sensory characteristics of Ricotta depend on technological parameters; it was established that the optimal conditions for protein coagulation are 90 °C and pH = 5.7–5.8, which is supported by the addition of a 0.6 % solution of citric acid; and the drainage of moisture from the curd within 90 minutes at 20–25 °C provides the desired texture and moisture.

Active biodegradable film with garlic essential oil: From elaboration to cytotoxicity and preliminary assessment of antibiotic resistance in Staphylococcus aureus

Klebsiella pneumoniae is one of the most common causes of clinical and asymptomatic mastitis in dairy cattle, as well as in milk and dairy products that affect milk quality. Mastitis caused by K. pneumoniae is even more serious due to its poor response to antibiotic therapy. The aim of this study was to detect and identify the presence of K. pneumoniae in milk and dairy products produced in Libya. A total of 234 samples were randomly collected from various locations in Libya. Samples were examined for the presence of K. pneumoniae using conventional cultural techniques, including cultivation in violet red bile agar plus 4-methylumbelliferyl-ß-D-glucuronide broth and CHROM agar, followed by polymerase chain reaction identification and partial sequencing of 16S rRNA. Of the 234 samples of milk and dairy products collected, 16 (6.8%) isolates revealed mucoid colonies on agar media that were phenotypically suggested to be K. pneumoniae. Identification of isolates was confirmed using molecular techniques (16S rRNA). Among the examined samples, K. pneumoniae was recovered from camel's milk, raw cow's milk, raw fermented milk, Maasora cheese, Ricotta cheese, soft cheese, full cream milk powder, milk powder infant formula, cereal baby food, and growing-up formula. Antibiotic susceptibility testing was performed on 12 of the 16 K. pneumoniae isolates, and the results showed that K. pneumoniae isolates were resistant to more than eight antibiotics; interestingly, two isolates showed metallo-beta-lactamase (MBL) production. K. pneumoniae is considered a risk to human health because many of these products do not comply with the microbiological criteria of international and/or Libyan standards. This study emphasized the relationship between K. pneumoniae and raw milk, cheese, milk powder, and infant milk retailed in Libya. There is a need to take the necessary measures to ensure effective hygiene practices during production in dairy factories, handling, and distribution on the market, in particular at a small local production scale.

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.

SummaryThe effect of different fat contents of milk and cheese whey mixture (20:80) on physicochemical, rheological and sensory properties of Ricotta cheese spread (RCS) was evaluated. Four types of product such as no‐fat milk (NFM)‐RCS, low‐fat milk (LFM)‐RCS, medium‐fat milk (MFM)‐RCS and full‐fat milk (FFM)‐RCS were prepared from Ricotta cheese curd added with salt (1.5%) and guar gum (0.4%). The NFM‐RCS had higher (P < 0.05) protein, ash, acidity, dynamic modulus (G' and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values and lower fat, and pH, L*, a*, b* values when compared with LFM‐, MFM‐ and FFM‐RCS. Except spreadability, highest sensory scores for all other attributes were found in MFM‐RCS when compared with other experimental samples. This study indicated that increase in fat content or decrease in protein content of RCS samples produced lower viscoelastic modulus values, firmness, stickiness, adhesiveness and higher spreadability, yield, solids recovery and highly acceptable sensory characteristics.

The influence of high‐intensity ultrasound (E = 42.2 W*s/mL) and coprecipitation processes with micellar casein concentrate (0.5, 1.5% w/w) on improving whey protein recovery during Ricotta cheese elaboration was evaluated. Acid and sweet whey were used. Whey treatment (control, ultrasonicated whey, coprecipitation process and ultrasonication + coprecipitation) was used as the independent variable in a completely randomised design. Since neither acidification nor pH adjustment was required, sonication reduced processing time (~6.6%). Coprecipitation (1.5%) enhanced the cheese yield generating textural defects. Softer textures were obtained by using ultrasonication and coprecipitation, suggesting the possibility of producing ricotta cheeses with higher yields and unique technological features.

of methods to homogenize ricotta cheese samples for total solids determination. JDS communications, 4(1),

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product's formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.

The Ricotta cheese whey (RCW) is obtained during the manufacturing of Ricotta cheese as by product. It is highly nutritious and can be utilized in the manufacture of whey-based beverages. In the present study, RCW was analyzed for its sensory and physico-chemical properties obtained during the manufacture of Ricotta cheese from mixture of Mozzarella cheese whey and milk (80:20) with different fat levels (0.1%, 1.5%, 3.0%and 4.5% in milk). The results indicated that an increase in the fat content of milk used in the manufacturing of Ricotta cheese has a significant effect on the composition of RCW. The fat content of RCW increased with the increase in the fat content of milk used in the manufacture of Ricotta. The protein content was reported to be highest in the RCW prepared from milk with no-fat. The L* value of the sample increased while a* and b* values of the sample decreased with increase in the fat content of RCW. Sensory results revealed that RCW with higher fat content showed the highest acceptability as compared with the other samples.

The effect of adding sweet buttermilk and banana peels powder on the properties and quality of Ricotta cheese ‫الجبن‬ ‫وجودة‬ ‫خواص‬ ‫على‬ ‫الموز‬ ‫قشر‬ ‫ومسحوق‬ ‫الحلو‬ ‫الخض‬ ‫اللبن‬ ‫إضافت‬ ‫تأثير‬ ‫الريكوتا‬