The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture, and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. Protein and ash content was decreased and pH changes occurred during the storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft, and delicate texture. Medium- and long-chain fatty acid content was higher than the short-chain fatty acid content. CLICK here for complete article. International Journal of Food Science & Technology, Volume 49, Issue 5, pages 1,279–1,286, May 2014.
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