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Ricotta cheese is a product generally aimed at people who follow special diets. However, because it is low in fat and salt, it often does not meet consumers' sensory expectations. Ricotta cream was therefore developed from fresh ricotta cheese, pasteurised cream, sodium chloride and thickeners. However, this product has a high fat content. In this context, the objective was to evaluate the use of different levels of powdered whey and fat (pasteurised cream) in the physical-chemical and sensory properties of ricotta cream, thus promoting the development of a ricotta cream with reduced fat content and enriched with the nutritional and technological properties of whey.
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La autora Ana Paula Gusso es licenciada en Tecnología de Alimentos, máster y doctora en Ciencia y Tecnología de Alimentos. Este trabajo se refiere a su tesis de máster, bajo la supervisión de la profesora Dra. Neila Richards. Programa de Posgrado en Ciencia y Tecnología de Alimentos, Universidad Federal de Santa Maria, Santa Maria, RS.
