Ricotta cheese

Fresh cheeses (e.g., cream cheese, cottage cheese, ricotta cheese, American cheese, moderate amounts of mozzarella) Fresh yogurt... 

After most types of cheese are manufactured, about 50% of the milk solids (most of the lactose and lactalbumin) remain in the whey. Cheese-like products can be made from these residual solids. One of the two methods commonly used to make these whey cheeses consists of contentrating the whey through evaporation with heat to obtain a mass with a firm, sugary consistency that, when cooled, forms a cheese (Primost and Ghetost). The other method is employed in the manufacture of Ricotta cheese. 

Ricotta has a bland flavor and a body resembling cottage cheese in consistency. No U.S. federal standards exist for Ricotta cheese however, some states require that it be made from whole milk and have a minimum of 11% fat and a maximum of 80% moisture. 

J. Wan, K. King, H. Craven, C. Mcauley, S.E. Tan and M.J. Coventry, Probelia PCR system for rapid detection of Salmonella in milk powder and ricotta cheese, Lett. Appl. Microbiol., 30 (2000) 267-271. 

After checking for the soup of the day, indulge in the artichoke enchiladas filled with black olives, Monterey Jack cheese and mushrooms all baked in ranchero sauce. Mother s offers a delicious spinach lasagna (eggless spinach pasta) loaded with ricotta cheese, fresh spinach and a pecan filling, then baked with jack and Parmesan... 

Bakers cheese Cottage cheese Ricotta cheese Mozzarella (skim milk)... 

Tlie concentration of milk can be applied also for a pre-cheese mixture production, which is then processed into cheese by usual methods in order to obtain both hard and soft cheese. Camembert, Roquefort, Cheddar and ricotta cheese are typical cheeses produced by pre-concentrated milk. Significant advantages are in terms of increase of yield, reduced use of enzymes, reduced volume of milk to handle, little production of whey, improved sanitation and the ability to use continuous processes. 

Following this idea, anaerobic batch fermentations of ricotta cheese whey (i.e., containing lactose) were performed under different operating conditions. Ethanol concentrations of ca. 22 g/L were found from whey containing ca. 44 g/L lactose, which corresponded to up to 95% of the theoretical ethanol yield within 15 h. The experimental data can be explained by means of a simple knowledge-driven biochemically structured model that was... 

Sansonetti S, Curcio S, Calabrd V, lorio G, (2009), Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source , Biomass and Bioenergy,33(12), 1687-1692. 

Dot the bread with fresh, crushed garlic or sprinkle with gathc salt. Cover with shredded mozzarella cheese and dot with teaspoon-size dollops of ricotta cheese. Sprinkle with pepper and oregano to taste. 

Whey is used in a number of food products, either in production (e.g. ricotta cheese) or as an additive. In comparison to the nose-space investigations mentioned above, work by Gallardo-Escamilla et al. on liquid and fermented wheys dealt only with the headspace volatile composition [61,62]. Using PCA, the VOC data obtained by PTR-MS could be used to differentiate the samples, that is, the mass spectfa of the VOCs emitted resulted in sufficient information to provide a reliable fingerprint of each sample. Furthermore, by applying a simple statistical approach, sensory characteristics such as rancid , caramelized... 

Martins, J.T., Cerqueira, M.A., Souza, B.V.S., et al. (2010) Shelf life extension of ricotta cheese using coatings of galac-tomannans from nonconventional sources incorporating nisin against Listeria monocytogenes. JAgric Food Chem 58, 1884-1891. 

Saraceno A.,Curcio S.,Calabr6 V.,Iorio G., A hybrid neural approach to model batch fermentation of ricotta cheese whey to ethanol. Computers and Chemical Engineering, 2010,34(10), 1590-1596. 

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