Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11048775 | PMC |
| http://dx.doi.org/10.3390/foods13081239 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using DSM 1123.
Microorganisms
August 2025
Department of Environmental Biology, Sapienza University of Rome, 00185 Rome, Italy.
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 DSM 1123. The substrate was characterized by low protein and fat contents and a relevant lactose concentration (3.
View Article and Find Full Text PDFMicrobial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant Strains.
Microorganisms
August 2025
Department of Biology and Biotechnology "C. Darwin", Sapienza University of Rome, 00185 Rome, Italy.
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 and , alongside diverse heat-resistant yeasts such as .
View Article and Find Full Text PDFA Comparison of the Physicochemical Properties and Sensory Attributes of Ricotta Cheeses Purchased from Retail Outlets in Poland.
Foods
April 2025
Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland.
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.
View Article and Find Full Text PDFRicotta cheese quality as affected by season.
J Dairy Sci
June 2025
Department of Agriculture Food and Environment (Di3A), University of Catania, 95123 Catania, Italy.
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.
View Article and Find Full Text PDFAntimicrobial susceptibility profile of isolated from some dairy products in Libya as a foodborne pathogen.
Vet World
May 2024
Department of Microbiology and Parasitology, Faculty of Veterinary Medicine, University of Tripoli, Tripoli, Libya.
Background And Aim: 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 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 in milk and dairy products produced in Libya.
View Article and Find Full Text PDF