Ricotta Cheese Manufacturing from a Whey Protein Concentrate (WPC)

Abstract

The aims of the work were to study the technological feasibility and yield for the elaboration of Ricotta cheese from a whey protein concentrate (WPC) supplemented with four levels of skim milk 0, 1, 2.5 and 5%, applying two heating profiles, 85 and 95º C, and to compare the final product obtained with a control made with cheese whey, through compositional, microbiological and physico-chemical parameters. A greater yield was obtained with the treatments manufactured at 85º C, with the manufacturing process temperature not influencing the sensory attributes of the products. The product formed with 5% skim milk and treated at 85º C presented the best physico-sensory characteristics for the consumer. Microbiological analyses showed that the product did not present contamination until the 5th day of elaboration in which moulds and yeast are detected. It was concluded that it is feasible to elaborate Ricotta cheese from whey protein concentrate.