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J Dairy Sci

Title:		"Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese"
Author(s):		Faccia M; Trani A; Natrella G; Gambacorta G;
Address:		"Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy. Electronic address: michele.faccia@uniba.it. Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy"
Journal Title:		J Dairy Sci
Year:		2018
Volume:		20180328
Issue:		7
Page Number:		5751 - 5757
DOI:		10.3168/jds.2018-14424
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Ricotta forte is a traditional whey cheese, obtained through natural fermentation of fresh ricotta, that is getting increasing attention by food traders. In view of possible initiatives for its valorization, the chemical and sensory characteristics were investigated. Samples were obtained from 14 different manufacturer, and were subjected to chemical, biochemical, volatile organic compound, and sensory analyses. All samples presented low pH with high moisture (62-66%) and fat content (57-60% on dry matter). From a biochemical point of view, the electrophoretic patterns evidenced that beta-lactoglobulin was the main protein present at all sample ages. Only intermediate levels of proteolysis (20.69% ripening index) took place during aging, whereas the main biochemical event in this dairy product was lipolysis (2.10 mEq/g of acid degree value). Accordingly, free fatty acids dominated the volatile organic compound profile and strongly influenced the sensory characteristics with flavor described as rancid, pungent, acrid, and smelly feet: all associated with short-chain fatty acids such as acetic, propionic, butyric, and caproic. Finally, the sample age did not influence chemical composition, whereas it had significant effect on lipolysis and flavor intensity"
Keywords:		Animals Cheese/analysis/*standards Dairy Products Food Handling/*methods *Taste Whey/*metabolism Whey Proteins chemical characterization fermented whey cheese sensory evaluation volatile organic compound profile;
Notes:		"MedlineFaccia, M Trani, A Natrella, G Gambacorta, G eng 2018/04/02 J Dairy Sci. 2018 Jul; 101(7):5751-5757. doi: 10.3168/jds.2018-14424. Epub 2018 Mar 28"