Production of ricotta cheese through a continuous process

Abstract

In this research, a prototype of a continuous process for obtaining Ricotta cheese out of the whey was designed and created. The methodology included, the design of the optimal temperature prototype; building one on a laboratory scale and then proceeded to an industrial scale, giving way to the respective functionality tests; to estimate the nutritional value of the product and organoleptic properties, physicochemical, microbiological and sensory tests were performed: In addition, they were compared with the results of samples of prepared artisanal and industrial Ricotta cheese. The results showed a performance of 5.6 kilograms per 100 liters of whey, the Ricotta cheese prepared with the prototype, presented protein values of 10.8%, fat values of 0.18% and a sample of Ricotta cheese obtained from the local market presented a protein value of 1.90%, fat value of 21.61% while a sample of commercially available Ricotta presented 8.48% protein and 4.12% fat. Regarding the microbiological analysis, the results are within the normal parameters, in all analyzed samples. In the usensory analysis, attributes such as: appearance, texture, flavor, color and aroma were evaluated, finding significant differences in aroma, resulting in a better evaluation of the sample of Ricotta cheese prepared in a traditional way, secondly, the sample obtained with the prototype and in the same category the sample obtained from the trademark. A 64% time efficiency was achieved to prepare Ricotta cheese with the prototype of optimal temperatures, and a processing capacity of 200 liters of whey per hour