Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains.
Sign Up to like & getrecommendations! Published in 2018 at "New biotechnology"
DOI: 10.1016/j.nbt.2018.02.010
Abstract: Lactobionic acid (LBA) is a fine chemical largely applied in the food, chemical, cosmetics and pharmaceutical industries. Here, its production from ricotta cheese whey (RCW), or scotta, the main by-product obtained from ricotta cheese production… read more here.
Keywords: lactobionic acid; ricotta cheese; production; cheese whey ... See more keywords
Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22460
Abstract: This review focused on the historical, technological, and analytical characteristics of ricotta cheese available in the literature. Ricotta cheese is a typical dairy product that originated from Italy, used in the preparation of several traditional… read more here.
Keywords: review; production; ricotta cheese; characteristics ricotta ... See more keywords
Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10112722
Abstract: This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was… read more here.
Keywords: ricotta cheese; microbiological quality; shelf life; dairy creams ... See more keywords
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9050580
Abstract: Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of… read more here.
Keywords: ricotta cheese; ultraviolet visible; light; ultraviolet near ... See more keywords
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9101459
Abstract: In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing… read more here.
Keywords: cheese exhausted; ricotta cheese; production; fermentation ... See more keywords
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Sign Up to like & getrecommendations! Published in 2017 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2017.6316
Abstract: Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese… read more here.
Keywords: ricotta cheese; evaluation microbiological; buffalo ricotta; campania buffalo ... See more keywords
Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
Sign Up to like & getrecommendations! Published in 2019 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2019.8009
Abstract: In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were… read more here.
Keywords: storage; microbiological physicochemical; ricotta cheese; physicochemical properties ... See more keywords