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Influence of heating velocity on the quality of ricotta cheese



Influence of heating velocity on the quality of ricotta cheese



Revista do Instituto de Laticinios Candido Tostes, Brazil 43(257): 11-14



Whey from Ricotta cheese was heated at 1-10 degrees C per min during processing to 80-85 degrees C. The rate of heating did not affect quality of the final curd. Above 3.5 degrees C per min, final yield decreased slightly. The fat retention of curd increased as heating rate increased, from 8.83% at 1 degrees C per min to 12-17% at 10 degrees C per min. However, the yield of fat-in-DM was not significantly changed.

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