Article (Scientific journals)
Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey
Besbes, S.; Blecker, Christophe; Attia, H. et al.
2002In Sciences des Aliments, 22 (5), p. 601-615
Peer reviewed
 

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Keywords :
whey; whey protein; high hydrostatic pressure (HHP); heat-treatment (HT); Ricotta
Abstract :
[en] In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 MPa for an application time of 30 min. Moist yield was appreciably improved when pressurisation time increased at 400 MPa. It seemed that granulometric properties of Ricotta-like cheese were not affected by increasing pressurisation time. Ricotta-like products obtained after pressurisation at 400 MPa for 30, 45 and 60 min, have shown a lower yield and hardness but a higher cohesiveness than traditional Ricotta cheese. They also had more homogenous granulometric profiles.
Disciplines :
Food science
Author, co-author :
Besbes, S.
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Attia, H.
Massaux, C.
Deroanne, Claude ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey
Publication date :
2002
Journal title :
Sciences des Aliments
ISSN :
0240-8813
Publisher :
Lavoisier, Cachan, France
Volume :
22
Issue :
5
Pages :
601-615
Peer reviewed :
Peer reviewed
Available on ORBi :
since 12 May 2010

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