Effect of whey concentration on protein recovery in fresh ovine ricotta cheese

Ricotta cheese, particularly the ovine type, is a typical Italian dairy product obtained by heat-coagulation of the proteins in whey. The aim of this work was to investigate the influence of whey protein concentration, obtained by ultrafiltration, on yield of fresh ovine ricotta cheese. Ricotta cheeses were obtained by thermocoagulation of mixtures with protein content of 1.56, 3.10, 4.16, and 7.09 g/100 g from the mixing of skim whey and ultrafiltered skim whey. A fat-to-protein ratio of 1.1 (wt/wt) was obtained for all mixtures by adding fresh cream. The initial mixtures, as well as the final ricotta cheeses, were analyzed for their composition and by SDS-PAGE. Protein bands were quantified by QuantityOne software (Bio-Rad, Hercules, CA) and identified by liquid chromatography-tandem mass spectrometry. Significant differences in the composition of the ricotta cheese were observed depending on protein concentration. Particularly, ricotta cheese resulting from the mixture containing 7.09 g/100 g of protein presented higher moisture (72.88 +/- 1.50 g/100 g) and protein (10.18 +/- 0.45 g/100 g) contents than that prepared from the mixture with 1.56 g/100 g of protein (69.52 +/- 1.75 and 6.70 +/- 0.85 g/100 g, respectively), and fat content was lower in this sample (12.20 +/- 1.60 g/100 g) compared with the other treatments, with mean values between 15.72 and 20.50 g/100 g. Each protein fraction presented a different behavior during thermocoagulation. In particular, the recovery of P-lactoglobulin and a-lactalbumin in the cheese increased as their content increased in the mixtures. It was concluded that concentrating ovine rennet whey improved the extent of heat-induced protein aggregation during the thermal coagulation process. This resulted in a better recovery of each protein fraction in the product, and in a consequent increase of ricotta cheese yield.