Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat

TL;DR

This study compares ricotta cheese from two goat breeds, finding that Teramana goats produce cheese with higher fat and better oxidative stability.

Contribution

The study highlights the unique chemical properties of ricotta from the endangered Teramana goat breed.

Findings

Teramana goat ricotta had higher fat content and marked CLA levels.

Teramana cheese showed greater oxidative stability during storage.

No differences in color characteristics were found between the two breeds.

Abstract

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.

Figures