Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics

Abstract

The present work aimed at a preliminary characterisation of the Hyblean Ricotta cheese manufactured from semi-extensive dairies in Sicily. A survey on the detection of technological parameters during the production process, as well as the chemical and sensory analysis of raw material and the products, were performed to compare the effect of two different seasons linked with changes in the feeding system (pasture vs indoor). Results indicate that the Ricotta from pasture season showed a significantly higher fat, total solids and protein content and a higher yellow-colour appearance, bitter taste, vegetable odour and aroma compared to the indoor season samples.