7 authors, including: Serena Niro Università degli Studi del Molise 25

Dairy Ingredients
Sensory assessment was conducted by a semi-trained panel composed by 10 judges. Five terms were used: colour, taste pleasantness, consistence, odour pleasantness, and homogeneity, with a scale from 1 (poor) to 5 (excellent).

Shelf-life test

Each batch of Ricotta cheese consisted of 9 samples. After 0, 2 and 7 days of preservation at 5±1°C, the analyses described above were performed. Moisture, fat, protein, carbohydrates, ash and fibre were determined only at the beginning of the storage, whereas sensory assessment was conducted at 0 and 7 days. Analyses were performed in triplicate.