ArticleFood science of animal resources2022
Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- Dietary Inclusion of Stabilized Partially Destoned Olive Cake in Grazing Dairy Ewes Preserves Cheese Quality While Modulating the Sensory Profile of Pecorino Siciliano PDO Cheese.Foods (Basel, Switzerland) · 2026Article
- Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods.Foods (Basel, Switzerland) · 2024Review
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing IndigenousMicroorganisms · 2023Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.
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