Ricotta - A by-product or cheese of the new generations

Abstract

This work aims to present the research results obtained on the nutritional values of the ricotta cheese by-products in the production of the Trappist cheese. The production of albumin cheese is possible thanks to the specific properties of whey proteins which are not sensitive to the action of acid or rennet enzymes, so they remain unchanged during the coagulation of milk, and after separating the curd, they almost completely turn into whey. This paper presents the nutritional benefits of ricotta made from the whey remaining after the production of the Trappist cheese. The content of the total dry matter in ricotta was 27.9% and fat amounted to 15.00%. The milk fat content in the dry matter was 55.17%, the protein content obtained by the tests was 8%, and the ash content of 0.62% was obtained. The energy value of whey was 181 kcal or 752 kJ.