Guido Mangione1, Margherita Caccamo1,* Kevin La Terra2, Giovanni Marino2, Antonio DiFalco2, Giuseppe Azzaro2, Giovanni Belvedere2, and Giuseppe Licitra1
1- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Universita degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy, and
2- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), 97100 Ragusa, Italy
*Author for correspondence. E-mail: caccamo@corfilac.it
The present work aimed at a preliminary characterisation of the Hyblean Ricotta cheese manufac- tured from semi-extensive dairies in Sicily. A survey on the detection of technological parameters during the production process, as well as the chemical and sensory analysis of raw material and the products, were performed to compare the effect of two different seasons linked with changes in the feeding system (pasture vs indoor). Results indicate that the Ricotta from pasture season showed a significantly higher fat, total solids and protein content and a higher yellow-colour appearance, bitter taste, vegetable odour and aroma compared to the indoor season samples.
Keywords
Ricotta cheese, Chemical composition, Sensory analysis.
International Journal of Dairy Technology
doi: 10.1111/1471-0307.13043
Guido Mangione
