Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

Abstract

The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses. Practical Application Drawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.

Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics

“…The low spreadability of PSR could be related to the higher TS content and consequently lower moisture content of the product compared with ISR. This agreed with several authors, who reported that higher moisture in Ricotta cheese resulted in higher spreadability attributes (Miele et al 2021;Rubel et al 2022).…”

“…This agreed with several authors, who reported that higher moisture in Ricotta cheese resulted in higher spreadability attributes (Miele et al . 2021; Rubel et al . 2022).…”

Sensory Characteristics of Some Products Made From Buffalo Milk

“…Miele ve ark. [38] manda, koyun ve inek sütünden üretilen peynirlerden arta kalan peynir altı suları ile üretilmiş 8 farklı menşei işaretine sahip Ricotta peynirinin duyusal özelliklerini incelemişlerdir. Çalışma sonucunda; manda peynirinden elde edilen peynir altı suyu ile üretilen Ricotta peynirlerinin düşük tatlı tat özelliği ile birlikte yoğun süt aromasına sahip olduklarını belirlemişledirler.…”

Characterization and Authentication of “Ricotta” Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics

“…Ricotta (literally meaning “cooked again”), which is not considered a cheese by the Italian law but a different kind of dairy product, is obtained by heat-induced coagulation (at 85–90 °C) of whey proteins (albumin and globulin) after the addition of acidifying agents, usually lemon or vinegar [ 1 , 2 ]. This process generates a curd of modest consistency incorporating the fats that after floating are transferred to draining moulds, cooled, and finally packaged.…”

“…Dairy products designed as PDO, because of their higher commercial value compared to ordinary products, are potential targets of fraudulent adulterations, including the above-mentioned mislabelling of whey origin. Although it is known that the kind of whey primarily affects the sensorial properties of the ricotta whey cheeses [ 2 ], several additional factors, such as the local know-how adopted in processing [ 8 ], the breed of dairy animals and their diet [ 9 , 10 ] contribute to conferring their own distinctive origin-related uniqueness to products designed as PDO. PDO Ricotta Romana, for instance, is obtained from full-fat sheep whey provided by the commonest breeds in the Lazio Region.…”