Ricotta cheese production through a continuous process prototype

Abstract

In this research, a continuous process prototype was designed and created to obtain ricotta cheese from whey. The methodology included the design of the prototype of optimal temperatures; building one on a laboratory scale and then proceeding to an industrial scale, giving way to the respective functionality tests; To estimate the nutritional value, safety of the product and organoleptic properties, physicochemical, microbiological and sensory tests were carried out; They were also compared with the results of samples of ricotta cheese prepared in an artisanal and industrial way. The results showed a yield of 5.6 kilograms per 100 liters of whey, the ricotta cheese prepared with the prototype had protein values ​​of 10.8%, fat of 0.18% and a sample of ricotta cheese obtained from the local market had a protein value. 1.90%, fat 21.61%, while a sample of commercial brand ricotta presented proteins of 8.48% and fats 4.12%. Regarding the microbiological analysis, the results are within normal limits, in all the samples analyzed. In the sensory analysis, attributes such as: appearance, texture, flavor, color and aroma were evaluated, finding significant differences in aroma, resulting in the best evaluated being the sample of ricotta cheese prepared in an artisanal way, in second place, the sample obtained with the prototype and in the same category as the sample obtained from a commercial brand. A 64% time efficiency was achieved to prepare ricotta cheese with the optimal temperatures prototype, and a processing capacity of 200 liters of whey per hour