A possible solution to minimise scotta as a food waste: A sports beverage. (11th September 2019)

• Record Type: Journal Article
• Authors: Tirloni, Erica; Vasconi, Mauro; Cattaneo, Patrizia; Moretti, Vittorio; Bellagamba, Federica; Bernardi, Cristian; Stella, Simone
• Is Part Of: International journal of dairy technology. Volume 73:Number 2(2020)
• Page Start: 421
• Page End: 428
• Publication Date: 2019-09-11
• Subjects: Dairy microbiology -- Microbiology -- New product development -- Shelf life -- Whey -- Yeasts; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12647
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : A pilot study trial was performed on ready‐to‐drink beverages produced in a small‐scale dairy plant starting from Ricotta whey (scotta) with the addition of fruit puree and starter cultures. Microbiological shelf life was evaluated at 4 and 12 °C. At 4 °C, the product showed moderate total viable counts until the end of the trial (~5 log cfu/mL). Yeasts proved to be the specific spoilage microorganisms of the product. When applying a thermal abuse at 20 °C for 6 h, total viable count did not increase. The addition of fruit puree changed the volatile profile of the beverages compared to raw scotta.