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Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Rubel, Irene Albertina et al · Elsevier · 2019

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Author / responsible party
Rubel, Irene Albertina et al
Publisher
Elsevier
Year
2019
ISSN
0958-6946
ISSN
0958-6946
Language
English

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Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product. Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina Fil: Iraporda, Carolina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina

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APA 7

Rubel, I. A. E. A. (2019). Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. http://hdl.handle.net/11336/118427

MLA

Rubel, Irene Albertina et al. "Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties." 2019. http://hdl.handle.net/11336/118427.

Chicago

Rubel, Irene Albertina et al. 2019. "Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties.". http://hdl.handle.net/11336/118427.

Harvard

Rubel, I. A. E. A. 2019, Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties, Elsevier, available at: http://hdl.handle.net/11336/118427 [Accessed 7 Aug. 2026].

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Title
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
Author / contributors
Rubel, Irene Albertina et al
Publisher
Elsevier
Publication year
2019
ISSN
0958-6946
ISSN
0958-6946
Language
English

Subjects

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RICOTTA CHEESE; HYDROCOLLOID; SPREADABILITY; STABILITY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES; MICROSTRUCTURE; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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