This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

The present study aims to characterize the artisanal saffron ricotta cheese produced from the
whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including …

Fresh (acid coagulated) cheeses belong to a group of soft unripen cheeses which are very
popular among consumers. However, owing to the specific composition and properties …

Dairy products are perishable and have to be preserved from spoilage during the food chain
to achieve the desired shelf-life. Ricotta is a typical Italian soft dairy food produced by heat …

To extend the shelf life of buffalo Ricotta cheese, a process was assessed that included a
second heat treatment followed by homogenisation and hot packaging. The microbiological …

The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta
cheese allows to use both different ingredients and production technologies. This does not …

The effect of microwave-vacuum drying on Lor cheese characteristics was studied at 5 kPa
vacuum and microwave powers of 189 and 315 W. Samples dried at 189 W and 315 W were …

More than 73% out of 13 million tonnes of milk processed in Italy in 2013 was transformed
into cheeses with 56.8% of cheese milk used to produce cheeses with a Protected …

Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in
whey, resulting from cheese production. The homogenization method applied to collect …

The present work was carried out to investigate the microbiological profile of Sicilian ewes'
ricotta cheeses during fifteen years of investigations (2002-2016). The samples were …