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CHARACTERISCTIC OF SELECTED QUALITY FEATURES OF RICOTTA CHEESES DURING REFRIGERATED STORAGE

Key words:

ricotta cheese, refrigerated storage, physicochemical indicators, hardness.

Summary:

The aim of this study was to define the impact of refrigerated storage period on selected quality attributes of produced in Italy and purchased at retail market ricotta cheeses. Samples were stored at temperature 5 ±1ºC for 18 days. The samples were analysed to determine the sensory properties, water, fat and sodium chloride content, active and titratable acidity and hardness. The obtained results indicate that ricotta cheeses had different sensory characteristics and physico-chemical features during cold storage. Over the whole period of the experiment ricotta cheese of buffalo’s whey had higher value of titratable acidity, lower water content and higher fat content than ricotta cheeses obtained of cow's whey.

Małgorzata JASIŃSKA, Katarzyna SKRYPLONEK
West Pomeranian University of Technology in Szczecin
Faculty of Food Sciences and Fisheries
Department of Dairy Technology and Storage of Food

Additional information