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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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The author Ana Paula Gusso has a degree in Food Technology and a Master's and Doctorate in Food Science and Technology. This work refers to her Master's thesis, under the supervision of Professor Neila Richards. Postgraduate Programme in Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS.
