RICOTTA CHEESE FROM SEMI-HARD CHEESE PRODUCTION WASTE: PROPOSALS FOR SMALL PRODUCTION

The marketing study of the Ukrainian market was conducted and the peculiarities of the promotion of ricotta cheese from small firms were established. A SWOT analysis was carried out and it was shown that the basis of a successful strategy for the production of Ricotta is the understanding of consumer needs and the production of high-quality original products. Experimental studies were conducted and it was shown that the sensory characteristics of Ricotta depend on technological parameters; it was established that the optimal conditions for protein coagulation are 90°C and pH=5.7-5.8, which is supported by the addition of a 0.6% solution of citric acid; and the drainage of moisture from the curd within 90 minutes at 20-25°C provides the desired texture and moisture.

biotechnological production
whey cheese
processing of by-products of cheese production
protein coagulation
environmental sustainability
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