Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers
Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, %...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/1/19 |
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| author | Catia Pasta Margherita Caccamo Rosario Petriglieri Antonio Difalco Giovanni Farina Giovanni Belvedere Giovanni Marino Vita Maria Marino Anna Garavaldi Valeria Musi Samuel D. Alcaine |
| author_facet | Catia Pasta Margherita Caccamo Rosario Petriglieri Antonio Difalco Giovanni Farina Giovanni Belvedere Giovanni Marino Vita Maria Marino Anna Garavaldi Valeria Musi Samuel D. Alcaine |
| author_sort | Catia Pasta |
| collection | DOAJ |
| description | Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 10<sup>2</sup> to 10<sup>3</sup> CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers. |
| first_indexed | 2024-03-08T10:57:02Z |
| format | Article |
| id | doaj.art-33cb916f788745c4bc09bb62e55b20eb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-08T10:57:02Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-33cb916f788745c4bc09bb62e55b20eb2024-01-26T16:23:39ZengMDPI AGFermentation2311-56372023-12-011011910.3390/fermentation10010019Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal BeersCatia Pasta0Margherita Caccamo1Rosario Petriglieri2Antonio Difalco3Giovanni Farina4Giovanni Belvedere5Giovanni Marino6Vita Maria Marino7Anna Garavaldi8Valeria Musi9Samuel D. Alcaine10Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyConsorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, ItalyCentro Ricerche Produzioni Animali (CRPA), Sensory Lab, 42121 Reggio Emilia, ItalyCentro Ricerche Produzioni Animali (CRPA), Sensory Lab, 42121 Reggio Emilia, ItalyDepartment of Food Science, Cornell University, Ithaca, NY 14853, USAScotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 10<sup>2</sup> to 10<sup>3</sup> CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers.https://www.mdpi.com/2311-5637/10/1/19wheybeerfermentationupcyclingsensory |
| spellingShingle | Catia Pasta Margherita Caccamo Rosario Petriglieri Antonio Difalco Giovanni Farina Giovanni Belvedere Giovanni Marino Vita Maria Marino Anna Garavaldi Valeria Musi Samuel D. Alcaine Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers Fermentation whey beer fermentation upcycling sensory |
| title | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers |
| title_full | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers |
| title_fullStr | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers |
| title_full_unstemmed | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers |
| title_short | Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers |
| title_sort | sicilian whey utilization of ricotta whey in the production of value added artisanal beers |
| topic | whey beer fermentation upcycling sensory |
| url | https://www.mdpi.com/2311-5637/10/1/19 |
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