Production of functional Ricotta Cheese

Luciano Cinquanta, Serena Niro, Alessandra Fratianni, Gianfranco Panfili, Mariantonietta Succi, Luciano Cinquanta, Elena Sorrentino, Patrizio Tremonte

Risultato della ricerca: Article

5 Citazioni (Scopus)


In this work, the suitability of Ricotta cheese as a food carrier for functional ingredients was evaluated. The probiotic strain Lactobacillus paracasei subsp. paracasei F19, inoculated at a concentration of 109 cfu/serving size, maintained high counts during the cold storage of Ricotta cheese (7 days at 5°C), without altering the nutritional and sensorial properties of Ricotta samples. Similarly, the addition of 3 % inulin did not significantly change the sensory profile of the cheese, whereas the addition of chestnut flour lowered the perceived sensory characteristics. The synbiotic formulation (with 3 % inulin and 109 cfu/serving size of Lb. paracasei subsp. paracasei F19) altered the Ricotta sensorial characteristics, mainly for an excessive acidification.
Lingua originaleEnglish
pagine (da-a)56-59
Numero di pagine4
RivistaAgro Food Industry Hi-Tech
Stato di pubblicazionePublished - 2013


All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cita questo

Cinquanta, L., Niro, S., Fratianni, A., Panfili, G., Succi, M., Cinquanta, L., Sorrentino, E., & Tremonte, P. (2013). Production of functional Ricotta Cheese. Agro Food Industry Hi-Tech, 24, 56-59.