A pilot study trial was performed on ready-to-drink beverages produced in a small-scale dairy plant starting from Ricotta whey (scotta) with the addition of fruit puree and starter cultures. Microbiological shelf life was evaluated at 4 and 12 °C. At 4 °C, the product showed moderate total viable counts until the end of the trial (~5 log cfu/mL). Yeasts proved to be the specific spoilage microorganisms of the product. When applying a thermal abuse at 20 °C for 6 h, total viable count did not increase. The addition of fruit puree changed the volatile profile of the beverages compared to raw scotta.
A possible solution to minimise scotta as a food waste: A sports beverage / E. Tirloni, M. Vasconi, P. Cattaneo, V.M. Moretti, F. Bellagamba, C. Bernardi, S. Stella. - In: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. - ISSN 1364-727X. - 73(2020 May), pp. 421-428.
Titolo: | A possible solution to minimise scotta as a food waste: A sports beverage |
Autori: | VASCONI, MAURO (Secondo) BERNARDI, CRISTIAN EDOARDO MARIA (Penultimo) STELLA, SIMONE (Ultimo) |
Parole Chiave: | Dairy microbiology; Microbiology; New product development; Shelf life; Whey; Yeasts |
Settore Scientifico Disciplinare: | Settore VET/04 - Ispezione degli Alimenti di Origine Animale Settore AGR/19 - Zootecnica Speciale |
Data di pubblicazione: | mag-2020 |
Rivista: | |
Tipologia: | Article (author) |
Data ahead of print / Data di stampa: | 2019 |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1111/1471-0307.12647 |
Appare nelle tipologie: | 01 - Articolo su periodico |
File in questo prodotto:
File | Descrizione | Tipologia | Licenza | |
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Scotta manuscript.pdf | Pre-print (manoscritto inviato all'editore) | Open Access Visualizza/Apri |