| Ricotta Cheese - Increased Yields | Back to Product Applications |
GREAT TASTING RICOTTA CHEESE
With comparable or improved sensory attributes compared to typical Ricotta
Citri-fi® 100FG: Best results at 1%* the amount of cheese milk
Ricotta Cheese with Citri-fi® 100FG has...
• Comparable Mouthfeel and Texture to the Control
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Tests |
End Wt. |
% Yield |
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Moisture Content |
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Control |
1080.8 |
14.84% |
56.49% |
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1% 100FG |
1430.4 |
19.44% |
63.05% |
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Important notes for incorporation in injection systems: 1) Incorporate the Citri-Fi in the brine solution so that there is no or minimal Citri-Fi lumps to begin with in the brine, which either means a) mixing with Citri-Fi with dry ingredients first then mixing into the brine, b) mixing the Citri-Fi with oil first, then into the brine, and/or c) using high shear to remove any clumps. 2) Do not use a level of Citri-Fi in the brine that is so high that the mixture gets too thick so that it does not flow through the system. 3) If Citri-Fi settles out of the brine solution, continuous agitation may be needed in the brine tanks to avoid agglomeration problems. |
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