期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2005
卷号：23
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The best of operational conditions for the ricotta producing process were analyzed in
this work, aiming to evaluate the value addition of this process to cheese whey and
reducing its pollutant potential. A factorial 23 scheme was developed considering the
following variables: time of precipitation, temperature and pH in which ricotta obtention
was possible when prepared from pure whey and with the addition of milk or powdered
skim-milk. Results were analysed in relation to the recovery of protein existing in the
initial blend (whey+milk), to lactose and fat content of the wheys and to the chemical
oxygen demand (COD) of the wheys before and after the production in order to
analyze the pollutant effect. The best operational conditions were obtained at pH 5.0
and 92ºC. Time of precipitation did not show great influence in the process and COD
was shown as being dependent on the lactose content of the whey. Evaluation of the
economical viability of the process was also performed with and without milk addition,
as well as a sensory evaluation of the economically viable ricottas. There was no
difference in acceptation among the ricottas. Although milk must be added to whey in small amounts, even with cost increase, in order to improve the ricotta mass recovery
conditions in the process.
