Ricotta cheese whey

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. 

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. 

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. 

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. 

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... 

The casein may also be coagulated at a pH above 4.6, e.g. about 5.2, by using a higher temperature, e.g. 80-90°C. This principle is used to manufacture another family of cheeses, which include Ricotta (and variants thereof), Anari, and some types of Queso Blanco. These cheeses may be made exclusively from whey but usually from a blend of milk and whey and are usually used as a food ingredient, e.g. in lasagne or ravioli. 

Making whey cheese is perhaps one of the earliest fermentations which used whey (or its components) as a substrate. Examples of such cheese include Schottengsied, Primost (Mysost), Ricotta, and Gjetost (made from goat s milk whey). Some kinds of whey cheese, however, do not involve a fermentation step. 

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