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. [10.1111/1471-0307.12647]

A possible solution to minimise scotta as a food waste: A sports beverage

E. Tirloni
Primo
;
M. Vasconi
Secondo
;
P. Cattaneo;V.M. Moretti;F. Bellagamba;C. Bernardi
Penultimo
;
S. Stella
Ultimo
2020

Abstract

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.
Dairy microbiology; Microbiology; New product development; Shelf life; Whey; Yeasts
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
Settore AGR/19 - Zootecnica Speciale
mag-2020
2019
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/717496
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