International audienceScotta is a by-product from the Ricotta cheese production, which has been studied insufficiently, and that may be the reason of scotta not being widely used for the industrial purpose. The aim of the following research was to study scotta as a raw material for the lactose production and the process of crystallization at different pH levels and concentration factors. In the case, crystallization was carried out at six different pH levels and five concentration factors. The optimum acidity for lactose crystallization was determined close to be at pH 4; at higher or lower pH levels the growth of crystals was inhibited. The relationship between the dimensions of crystals and the concentration factor corresponded to data provided in the literature for the conventional cheese whey. The qualitative properties of the crystals obtained under the examined and recommended conditions were similar to the qualitative properties of crystals reported in the related literature about the cheese whey. It was demonstrated that scotta has a great potential for lactose production, and our results can be used for optimizing the industrial process
Whey is a liquid by-product of cheese, quark and casein production. There are different whey products, such as whey butter, lactose, beverages, Ricotta, etc. The aim of this research was to investigate the influence of heating and cooling parameters on the fat crystallization and microstructure of thermally processed Ricotta. For this study, a laboratory cooker for processed cheese, thermostats and a binocular microscope with image processing capability were used. The results have proven that the faster the product is cooled, the smaller will be the size of fat crystals. The processing temperature and cooling speed influence the length and specific surface area (SSA) of fat crystal clusters (p < 0.05), and these parameters can be used for statistical analysis when describing the effect of processing variables on the product. The results could be used as a tool for predicting and avoiding granularity caused by fat crystallization in products.
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