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dc.date.accessioned 2023-02-01T18:59:47Z
dc.date.available 2023-02-01T18:59:47Z
dc.date.issued 2018-05
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/148016
dc.description.abstract Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat-free Ricotta was hard and whiter than reduced-fat or full-fat Ricotta. Ricotta produced from low-fat and whole milk showed no differences in acceptability, indicating that fat content could be substantially reduced without impairing quality. Milk coagulation by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability. en
dc.format.extent 340-346 es
dc.language en es
dc.subject Cheese es
dc.subject Ricotta es
dc.subject Fat es
dc.subject Coagulant es
dc.subject Quality es
dc.subject Storage es
dc.title Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1111/1471-0307.12431 es
sedici.identifier.issn 1364-727X es
sedici.creator.person Ortiz Araque, Leidy Carolina es
sedici.creator.person Darré, Magalí es
sedici.creator.person Ortiz, Cristian Matías es
sedici.creator.person Massolo, Juan Facundo es
sedici.creator.person Vicente, Ariel Roberto es
sedici.subject.materias Ciencias Exactas es
sedici.subject.materias Ciencias Agrarias es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
mods.originInfo.place Laboratorio de Investigación en Productos Agroindustriales es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle International Journal of Dairy Technology es
sedici.relation.journalVolumeAndIssue vol. 71, no. 2 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)