Guido Mangione, Margherita Caccamo, Kevin La Terra, Giovanni Marino, Antonio Difalco, Giuseppe Azzaro, Giovanni Belvedere, Giuseppe Licitra
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Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics
The present work aimed at a preliminary characterisation of the Hyblean Ricotta cheese manufactured from semi-extensive dairies in Sicily. A survey on the detection of technological parameters during the production process, as well as the chemical and sensory analysis of raw material and the products, were performed to compare the effect of two different seasons linked with changes in the feeding system (pasture vs indoor). Results indicate that the Ricotta from pasture season showed a significantly higher fat, total solids and protein content and a higher yellow-colour appearance, bitter taste, vegetable odour and aroma compared to the indoor season samples.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.