Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses.

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study investigated the physicochemical quality of five Brazilian ricotta cream brands to verify the extent of differences in the composition of this product, emphasizing the characterization and classification according to the Brazilian legislation and the Codex Alimentarius standards. Significant differences between brands concerning pH, titratable acidity, moisture, ash, fat, and fat in dry matter (FDM) were observed (P < 0.05), which were probably a result of their heterogeneous ingredient composition. According to Brazilian regulatory standards, all samples fit the "very high moisture" definition, and the brands A, B, D and E achieved the classification of "high-fat cheeses" since they contained at least 60.0% of FDM. Brand C was the only product that could be classified as a "medium fat cheese" due to having FDM values between 25.0% and 44.9%. All samples fit the Brazilian and Codex Alimentarius classification for "cream cheeses" based on their moisture, dry matter content, moisture on a fat-free basis and FDM. The results reinforce the need for regulatory standards regarding the physicochemical quality and composition of this cheese variety, to guarantee more transparency for the consumers and that they have access to more homogeneous products.

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.