African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12296

Full Length Research Paper

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

Jessica Leal Freitas Souza*
  • Jessica Leal Freitas Souza*
  • Department of Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Marco Antonio Pereira da Silva
  • Marco Antonio Pereira da Silva
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Ranio Cesar Francisco da Silva
  • Ranio Cesar Francisco da Silva
  • Department of Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Ruthele Moraes do Carmo
  • Ruthele Moraes do Carmo
  • Graduate Program in Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Rodolfo Gomes de Souza
  • Rodolfo Gomes de Souza
  • Department of Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Juliana Aparecida Celia
  • Juliana Aparecida Celia
  • Department of Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Kenia Borges de Oliveira
  • Kenia Borges de Oliveira
  • Department of Animal Science, Instituto Federal Goiano, Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Geovana Rocha Placido
  • Geovana Rocha Placido
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Moacir Evandro Lage
  • Moacir Evandro Lage
  • Graduate Program in Food Science and Technology, Universidade Federal de Goiás, CP 131, 74690-900, Goiânia - GO, Brazil.
  • Google Scholar
Edmar Soares Nicolau
  • Edmar Soares Nicolau
  • Graduate Program in Food Science and Technology, Universidade Federal de Goiás, CP 131, 74690-900, Goiânia - GO, Brazil.
  • Google Scholar


  •  Received: 22 September 2016
  •  Accepted: 24 October 2016
  •  Published: 23 November 2016

Abstract

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.

Key words: Byproduct, fat, fresh cheese, ricotta, whey cheese, organoleptic properties.