Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

In this study, reconstituted sweet whey was acidified and then treated by high hydrostatic pressure in order to obtain Ricotta-like product. At pH 5.2, whey protein aggregation was effective beyond 200 MPa for an application time of 30 min. Moist yield was appreciably improved when pressurisation time increased at 400 MPa. It seemed that granulometric properties of Ricotta-like cheese were not affected by increasing pressurisation time. Ricotta-like products obtained after pressurisation at 400 MPa for 30, 45 and 60 min, have shown a lower yield and hardness but a higher cohesiveness than traditional Ricotta cheese. They also had more homogenous granulometric profiles.